San-Mai-Mascus Sujihiki 317mm

Forever innovating and dreaming, Austrian bladesmith Martin Huber’s unique material combinations and steel layering techniques have produced a robust and fearless sujihiki with a razor-sharp edge that stretches for 317mm from heel to tip. At the cutting edge with its deep, matte gray finish is the core of 1.2419 high-carbon steel. Atop the 1.2419 is inner cladding of 30-layer damascus created from pure nickel and O2 steel. Above that to complete the ‘San-Mai-Mascus’ formula is outer cladding of stainless steel that boasts a beautiful, silky hand-sanded satin finish as well as a dark, textured, forged-finish along the flats that tells the story of the blade’s hand forged origins. Standing a knuckle-clearing 47mm tall at the heel where Martin maintains tough and durable edge geometry, this knife can be used for gyuto-style chopping and prep work for chef’s who appreciate an especially large blade. That stout edge geometry in the rear of the profile then begins to taper, becoming steadily and progressively slimmer moving toward the tip, producing a versatile tool that will perform the fine slicing and carving duties of a sujihiki slicer with flying colors. A touch of lateral flexibility is present in the final inches, and then, the paper-thin, needle-like tip is reached. For comfort and control over this potent, one-of-a-kind object is a handle that shines with the grain and natural beauty of a hardwood we rarely see: afzelia xylay. Seeming to mimic the grain of the wood is a piece of black and gold TruStone, a sustainable composite made from crushed stones and resin, jacketed between rings of white G10, and capped with a bolster of ancient bog oak. Tipping the scales at just 10.5oz / 296g overall, the power and steadiness felt when holding this tool is difficult to put into words.