Sujihiki 315mm "Denty" Blackout Huberite & Titanium
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.
Blade Type: Sujihiki
Edge Length: 315mm
Spine Heel: 5.4mm
Spine Mid: 1.56mm
Spine Tip (20mm before): 0.75mm
Blade Height: 46mm
Cutting Edge Steel: 1.2519
Blade Construction: Mono Steel
Blade Finish: Textured and Acid Etched (Forced Patina)
Handle Construction: Hidden Tang
Handle Materials: Titanium Torpedo Black, Red-Black Metallic "Huberite" Epoxy Pour
Saya Included: Yes
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.
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.