Sujihiki 315mm "Denty" Blackout Huberite & Titanium


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A hand forged 315mm Sujihiki slicer from Austrian blacksmith Benjamin Kamon. There is enough precision ground and hardened cutting edge here to cover all your slicing needs. Whether you are a collector of exquisite, handmade culinary knives or perhaps a restaurant owner looking for something special for service, this is going to be a showstopper.

The blade is forged from 1.2519 tungsten alloyed high carbon steel. If you know your steel, then you can consider this 52100++. The addition of tungsten and additional carbon makes this steel that little bit extra. If you don’t know your steels then take it from us, it’s some of the best steel around. Hi-tech hardening processes including fluidised sand and cryo treatments mean that the 1.2519 steel has a very refined grain structure, making it tough, and high hardness (65HRC) for a razor-sharp edge.

You can be confident in the blades cutting capabilities, but let’s talk about the looks.

The blade features Kamon’s “Denty” texture and has been acid etched for that blackout look. Reaching back to hex/round Rokkaku Hanmaru handle you will find black titanium “Torpedo” endcaps and a stunning piece of red-black metallic Huberite™️. Shimmering in the light, the handle is a beautiful contemporary pairing with the dark, edgy looks of the precision forged blade.

Product Specification

Blade Type: Sujihiki

Edge Length: 315mm

Spine Heel: 5.4mm

Spine Mid: 1.56mm

Spine Tip (20mm before): 0.75mm

Blade Height: 46mm

Weight: 286g

Cutting Edge Steel: 1.2519

Stainless: No

HRC: 65

Blade Construction: Mono Steel

Blade Finish: Textured and Acid Etched (Forced Patina)

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Titanium Torpedo Black, Red-Black Metallic "Huberite" Epoxy Pour

Handedness: Ambidextrous

Saya Included: Yes

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.