Sujihiki 265mm "Foighne" Damasteel Concentric & Apex Ultra
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This one-of-a-kind handmade kitchen knife, named Foighne—the Irish word for “patience”—is the work of renowned bladesmith Erik Gullikson. Designed as a contemporary interpretation of the Japanese Sujihiki, Foighne balances elegance and performance in a form that commands attention both visually and in hand. The profile is defined by a long, slender blade with an aggressively tapered spine, reducing weight toward the tip and enhancing its responsiveness during slicing tasks. Every line and angle has been carefully refined, resulting in a blade that feels light, precise, and deliberate.
The geometry features thin Walkschliff bevels—an advanced grind style characterized by a full convex profile from spine to edge, finally ground to zero at the apex. This grind creates an ideal cutting surface that combines reduced friction, excellent food release, and long-term sharpenability. It requires great skill and control to execute, and its presence here speaks to Erik’s mastery of the craft. When paired with the pronounced taper of the spine, this geometry results in a blade that moves effortlessly through both delicate and dense ingredients, excelling in everything from fine protein slicing to confident prep work.
The steel is as distinctive as the form. Forged in collaboration with Austrian bladesmith and metallurgist Tobias Hangler, the blade features an ApexUltra core clad in concentric-layered Damasteel—etched to reveal a subtle pattern and then finished with a fine satin polish to give it understated depth. The handle reflects the same level of detail: a geometric heirloom-fit bolster in black G10 transitions into stabilised crosscut bog oak, with alternating polished and grain-textured facets offering both visual rhythm and ergonomic grip. A deeply etched Damasteel Saga-pattern end cap and stainless pin complete the composition, merging modern form with timeless materiality. Foighne is not only a technical showpiece—it’s a meditation on restraint, refinement, and purpose-driven design.
Product Specification
Blade Type: Sujihiki
Overall length: 390mm
Edge Length: 265mm
Spine Heel: 4.9mm
Spine Mid: 1.19mm
Spine Tip (20mm before): 0.9mm
Blade Height: 38mm
Weight: 149g
Cutting Edge Steel: Apex Ultra
Stainless: No
HRC: 66
Blade Construction: 5 Layer (Go Mai)
Blade Finish: Acid Etched (Forced Patina)
Grind: Walkschliff
Handle Construction: Hidden Tang
Handle Materials: Stabilised Crosscut Bog Oak, G10, Damasteel
Handedness: Ambidextrous
Saya, Hand Crafted Storage or Display Included: No
Shipping & Returns
Shipping
We process orders 5 days a week (Monday - Friday) and ship from our shop in Berlin, Germany. We ship with FedEx, UPS and Deutsche Post.
We are happy to offer free international shipping on a variety of orders depending on location and order value. You can check to see where things sit for you here.
Returns
At Modern Cooking we want our customers to be inspired and delighted by the products they purchase through our shop.
However, we understand that you may need to return products occasionally. If you are not entirely happy, you can return your purchase in its original condition within 14 days for a refund. Please email if you wish to return any goods.
In the unlikely event that you receive faulty goods or your order is damaged in transit, please contact us for instructions on how to return the goods as in this case we will meet the cost of return postage, though only if this is arranged through our authorised carriers. Any claim for refund or exchange resulting from faulty goods or goods damaged in transit must be raised within 5 business days.
All Modern Cooking logistics partners provide insurance in case of damage, but the coverage is only valid if we are notified within 5 business days. Please make sure to inspect your order immediately upon receipt to ensure that there is no damage.
Once we have the goods back, we will issue a full refund or send replacements where possible, as you prefer.
Product Care:
Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.
Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.
Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.