Koa Sujihiki

A densely patterned Sujihiki made from modern steels. It has around 450 layers of 15n20 and 1084 that are manipulated to create a chatoyant pattern. The shape is modeled closely after the Japanese Sujihiki, a knife meant for breaking down and filleting tuna. Its handle is made from curly koa and water buffalo horn and features a traditional D shaped cross section, meant for a right handed user. The blade is 9 inches long, the handle is 6 inches long and it weighs 4.6 ounces. This knife is very light, thin, and well balanced with a wickedly sharp edge.