Skip to product information
1 of 8

Past work · One of a kind

227MM Mono Sujihiki

227MM Mono Sujihiki

Regular price 4.500,00 DKK
Regular price Sale price 4.500,00 DKK
Sale Sold out
Taxes included. Shipping calculated at checkout.
Knife typeSujihiki
Total Length390mm
Blade227mm
Heel42mm
Weight165g
Steel26C3 “Spicy White” (Non-Stainless)
GrindFull Hollow Grind
HRC63
HandleSnakewood and light horn
MadeBy hand on Funen, Denmark
IncludedHandmade leather sheath

Total Length: 390mm
Blade: 227mm
Heel: 42mm
Weight: 165g
Steel: 26C3 “Spicy White” (Non-Stainless)
Grind: Full Hollow Grind
HRC: 63
Handle: Snakewood and light horn

The perfect companion in the kitchen. It fits perfectly in the hand, and the balance is ideal. This knife is truly in a league of its own. Featuring a hollow grind, it ensures excellent cutting performance and enhanced food release.

The knife feels exceptionally well-balanced in the hand. This tool will bring you plenty of joy in the kitchen and is ready to work.

This knife is 100% handmade by me, Martin Kaanbjerg, in my workshop on Fyn. If you have any questions, feel free to contact me via my messaging service or contact form.

Martin Kaanbjerg

I forged, ground and finished this knife myself in my workshop on Funen. Questions about geometry, steel or how it will suit your cooking? Just email me.

Martin Kaanbjerg

Shipping & import duties

Every knife is packed by hand and shipped from Funen, Denmark:

  • Denmark: GLS
  • EU: PostNord
  • USA and the rest of the world: UPS

For orders outside the EU, import duties and local taxes may apply on delivery. See the shipping policy for details.

Returns

Read the full return and refund policy. Questions before you buy? Email info@mk-knives.com.

Knife care

Carbon steel rewards a little attention: wash by hand, dry straight away and never use the dishwasher. A light patina will develop with use.

Read the full care guide

Commission a similar knife

Like this knife but want your own? Design your knife online and send it to me, or read how commissions work. Every commission starts with a conversation about how you cook.

View full details

In the hands of a chef

“Even after use, just a few light passes on a 3000-grit sharpening stone bring the edge straight back to razor sharpness.”
Kenneth Foong Kenneth Foong · Director, Fermentation Lab, Noma Read his full review →