Sujihiki 320mm "Denty" Blackout Fluted Moose Antler with Silver Inlays


A combination of titanium, moose ivory and sterling silver make up what can only be described as a singular piece of artistry from Austrian Blacksmith Benjamin Kamon. Carved by hand the removable grip is fluted and features sterling silver inlays and blackened titanium endcaps.

The level of precision in the blade is close enough to prefect. Every curve, angle and bevel are precision ground by hand to produce one of the finest cutting tools on the planet. A beautifully textured and acid etched finish completes the blade from a stylistic point of view.

The combination of blade and handle is a uniquely contemporary and classic piece, rich with modern textures, and aggressive lines along old-world inspired details. This beautiful piece of epicurean art comes with a black paper micarta presentation stand.

An absolute one-of-a-kind piece from artisan bladesmith Benjamin Kamon.

Product Specification

Blade Type: Sujihiki

Edge Length: 320mm

Spine Heel: 5.5mm

Spine Mid: 1.56mm

Spine Tip (20mm before): 0.75mm

Blade Height: 49mm

Weight: 307g

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: Fluted Moose Ivory, Sterling Silver

Handedness: Ambidextrous

Saya Included: No

Shipping & Returns


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.


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.