Elias Ahlström
Sujihiki 31 cm - stainless
$363.00
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Shipping calculated at checkout.
Pickup available at Kylvägen 8
Usually ready in 5+ days
Suji is used for cutting tasks in the kitchen, such as slicing sashimi, sushi, and Sunday roast. It is also perfect for slicing BBQ in front of your guests at a grill party!
This Suji has a blade length of around +- 310 mm and a total length of around +- 470 mm with the handle. All these knives are handmade by us in our workshop, and variations in size and color may occur. We strive to make them as similar to each other as possible, but each knife is unique! The weight of the knife is around 200-220 grams. The height at the heel is approximately 45 mm.
The knife has a forged stainless steel blade, made from Swedish steel 14c28n from Sandvik. 14c28n is an excellent steel that holds its edge exceptionally well, becomes very sharp, and is easy to sharpen. The hardness of the steel is approximately 63 HRC.
The knife has a convex grind that slices meat, fish, and poultry excellently and is very fine and thin behind the edge, making the knife cut easily and smoothly. The blade has a beautiful hand-sanded satin finish.
Even though the steel is stainless, make sure to wipe the knife after use and only wash it by hand!
You can choose from three different handle materials: ancient bog oak, Swedish elm root, and locally harvested curly birch.
The manufacturer is: Elias Ahlström, knife smith at Steel by Lundbergs
Do you have any questions about the knife? Want more pictures? Don't hesitate to send us an email or DM via Facebook or Instagram.
Crafts from scratch
We manufacture our knives from the ground up in our forge, often with different types of steel and metals for specific appearance and properties. This process is called welling, where the materials are merged under high pressure. We usually use Swedish steel for its high quality and durability.
Razor blade edge
When the knife blade is infected, format and tempered, the grinding of the blade's grinding phases, which determines the geometry of the blade. Kitchen knives are ground thinner than hunting knives, which need stronger primary eggs. The grinding is performed by hand and is followed by final polish with stones, sandpaper and polishes. The blade is then sharpened by hand in Japanese bench stones for best sharpness.
F.A.Q
How do I take the best care of my knife?
Under our FAQ page you can read all about knife handling, grinding and maintenance, as well as orders and deliveries.