{"product_id":"sujihiki-235mm-x-rockchop-knife-co","title":"Sujihiki 235mm x Rockchop Knife Co","description":"\u003cp\u003eThis Tetsu Sujihiki is a collaboration between Steve from \u003ca href=\"https:\/\/www.rockchopknifecompany.co.uk\/\" rel=\"noopener\" target=\"_blank\"\u003eRockchop Knife\u003c\/a\u003e, Josh from \u003ca href=\"https:\/\/www.letshandlethis.co.uk\/\" rel=\"noopener\" target=\"_blank\"\u003eLets handle this\u003c\/a\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE BLADE WILL BE SHIP FROM THE UNITED KINGDOM BY STEVE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis was built as a 240 plating sujihiki — with a little more stiffness than you’d typically expect.\u003c\/p\u003e\n\u003cp\u003eIt’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.\u003c\/p\u003e\n\u003cp\u003eThe aim here was control. Something that feels stable through the cut rather than overly flexible, especially for smaller proteins and clean plating work.\u003c\/p\u003e\n\u003cp\u003eMy 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eIt still carries that focused plating feel, but with enough versatility to step slightly outside of that role when needed.\u003c\/p\u003e\n\u003cp\u003eSimon’s forging and heat treatment made this a real pleasure to work on.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecs :\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e- Name : Sujihiki\u003cbr\u003e- \u003cmeta charset=\"utf-8\"\u003eYear : February 2026\u003cbr\u003e- \u003cmeta charset=\"utf-8\"\u003eConstruction : San-maï (3 layers)\u003cbr\u003e- Range : Tetsu \u003cbr\u003e- Geometry : Medium thickness\u003cbr\u003e- Blade length (heel to tip) : 235mm\u003cbr\u003e\u003cspan\u003e- Blade height (at the heel): 33mm\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e- Hagane : Aogami 2\u003cbr\u003e\u003cspan\u003e- Jigane : Wrought iron\u003c\/span\u003e\u003cbr\u003e- Handle : Wa (Octogonal), with Walnut and bog Oak\u003cbr\u003e- Balance point : Pinch grip, blade slightly heavy\u003cbr\u003e\u003cspan\u003e- Distal taper : 3.88 \/ 0.72 mm\u003c\/span\u003e\u003cbr\u003e- Weight : 153 grams\u003cbr\u003e- Finish : Full Kasumi\u003cbr\u003e- Special feature : Full Rockchop by master polisher Steve\u003cstrong\u003e\u003cbr\u003e- Observation : \u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e- Hardness :\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e≥ 64HRC\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllow 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.\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMy 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.\u003c\/em\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Simon Maillet","offers":[{"title":"Default Title","offer_id":55488420512120,"sku":null,"price":870.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0460\/6171\/5607\/files\/a9549cd6-eee5-4bef-8010-358360537e59.jpg?v=1773943641","url":"https:\/\/www.simonmaillet.com\/products\/sujihiki-235mm-x-rockchop-knife-co","provider":"Simon Maillet","version":"1.0","type":"link"}