Sujihiki 300mm Damascus Clad 1.2519 Go Mai


This classic Japanese style Sujihiki 300mm from Martin Huber is stunning and performance is going to be off the charts with this standout piece of work.

Martin has given this blade some serious geometry, with a spine that tapers from 5mm-1mm just before the needle like tip, a beautiful set of convex bevels and an absolute razor-sharp edge this thing will outperform some of the best. At the core the 1.2519 tungsten alloyed high carbon steel has been hardened to 65+ giving you a blade that takes a super sharp and resilient edge.

Martin is a master when it comes to producing laminated steels, with some of the most beautiful combination around coming out of his Austria based workshop. This knife is absolutely no exception, with a striking, black, and silver Damascus cladding, nickel diffusion layer and that super tough 1.2519 core, this is one beautiful piece of steel.

Paired with a beautiful piece of stabilized curly Acacia, with a Mammoth molar spacer, nickel inlays and a Bog oak ferule. The grip is a beautiful work of art itself and the two together make one of the most beautiful Sujihiki we have seen.

Product Specification

Blade Type: Sujihiki

Edge Length: 300mm

Spine Heel: 4.95mm

Spine Mid: 3.2mm

Spine Tip (20mm before): 1.05mm

Blade Height: 44.8mm

Weight: 263g

Cutting Edge Steel: 1.2519

Stainless: No

HRC: 65

Blade Construction: 5 Layer (Go Mai)

Blade Finish: Acid Etched (Forced Patina) and Matte Polish

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Curley Acacia, Mamoth Molar, Bog Oak, Nickel

Handedness: Ambidextrous

Saya Included: No

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.