Sujihiki 235mm x Rockchop Knife Co
This Tetsu Sujihiki is a collaboration between Steve from Rockchop Knife, Josh from Lets handle this and myself. The blade is a fully polish by hand on stones by Steve with a full convex geometry. The handle is made from Walnut with a Bog Oak ferrule by Josh. I laminated and forged the blade using Aogami 2 and vintage wrought iron.
THE BLADE WILL BE SHIP FROM THE UNITED KINGDOM BY STEVE
This was built as a 240 plating sujihiki — with a little more stiffness than you’d typically expect.
It’s something Simon and I have spoken about for a long time — working directly together on a specific line of kitchen knives, bringing his forging, geometry and finishing experience together with my own approach to geometry and refinement.
The aim here was control. Something that feels stable through the cut rather than overly flexible, especially for smaller proteins and clean plating work.
My approach to geometry starts from the tang. It’s something Simon and I discussed in depth when I visited his workshop near Nantes, and it’s carried all the way through the blade.
The blade has been fully finished by hand on stones through a complete progression — 200 → 400 → 1k → 1.5k → 2k → 3k → Koma Nagura → Uchigomori → Hazuya — allowing the details to come directly from the steel, not forced.
The geometry was refined, tested, and ultimately restarted when I wasn’t satisfied with the initial result. This wasn’t about chasing thinness, but building something that cuts cleanly and remains easy to maintain over time.
It still carries that focused plating feel, but with enough versatility to step slightly outside of that role when needed.
Simon’s forging and heat treatment made this a real pleasure to work on.
Specs :
- Name : Sujihiki
- Year : February 2026
- Construction : San-maï (3 layers)
- Range : Tetsu
- Geometry : Medium thickness
- Blade length (heel to tip) : 235mm
- Blade height (at the heel): 33mm
- Hagane : Aogami 2
- Jigane : Wrought iron
- Handle : Wa (Octogonal), with Walnut and bog Oak
- Balance point : Pinch grip, blade slightly heavy
- Distal taper : 3.88 / 0.72 mm
- Weight : 153 grams
- Finish : Full Kasumi
- Special feature : Full Rockchop by master polisher Steve
- Observation :
- Hardness : ≥ 64HRC
Allow Steve a couple of days to sharpen and send the knife to you. If any question or requirement, just message us at help@rockchopknifecompany.co.uk or hello@simonmaillet.com.
My blades are made from carbon steel not stainless steel as it gives my knives an unbeatable sharpness. I prefer carbon steel for it ease to sharpen, the fine edge it takes and the beautiful patina that will develop. You do, however, need to give carbon steel knives just a little extra care to keep them in top shape. There are trade-offs in everything.