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Don't forget these...
Naohito Myojin (明神 直人) is a young sharpener based in Kochi prefecture. While his workshop Myojin Riki Seisakusho is probably not as famous as the established brands from Sakai and Echizen, he is the sharpener behind some of the very famous knife lines in the industry; noteabley the Tetsujin brand and the 'Fujiyama' line by Konosuke.
For this line of knives, Naohito Myojin utilizes SG2 powder steel for the cutting edge. We are huge fans of this type of steel for its easy sharpening and rust resistant properties. We highly recommend SG2 to people looking for high performance without the care involved of a carbon steel blade.
Myojin-san has given these knives a beautiful kasumi finish and has polished the spine and choil meticulously, demonstrating the skills that have made him so popular.
A 255mm sujihiki - sujihiki literally translates to "flesh slicer" - is an atypical length for slicing a small portion of meat in one single swooping motion, or a larger portion of meat sawing back and forth with minimal tearing. 240mm for some can be a little short, and 270 though a more common length might make others uncomfortable. So let's just pretend then that at 255mm it'll please those that are undecided between one length or the other.
Given this knife comes with no handle, choose your very own here.
Knife length: 255mm
Knife type: Sujihiki
Knife height: 36mm at heel
Spine thickness: 2.78mm above heel
Knife type: Sujihiki
Knife height: 36mm at heel
Spine thickness: 2.78mm above heel