Sujihiki 245 black edition

incl. VAT and free delivery

The Sujihiki describes a Japanese filleting and carving knife.

The extremely thinly ground blade adapts perfectly to the piece of meat or fish to be filleted. Despite its 63 HRC hardness, the complex Damascus blade has elastic properties for high-precision work.

The European handle shape provides the necessary grip and control for the 225 mm long patinated Damascus steel blade. The handle material is one of our B&W Royal Ebony woods and one of the finest woods in the world. The 50-year drying period makes the wood a wonderful finishing touch to the hand-forged Damascus blade.

  • Blade: 245 mm, 35mm wide, 63 HRC
  • Blade back: 3.7 mm strong tapered
    (elastic tip)
  • Handle: 135 mm
  • 210 grams


The payment of your order can be done either by PayPal, credit card or by payment in advance.



We deliver free of charge in Austria. Shipping costs for all other countries in the euopean union are 15 EUR. The shipping time within the EU is usually 3-4 business days.

Deliveries to countries outside the EU may incur customs duties, taxes and fees.If the ordered product should not be available against expectation in time, we inform you immediately. Errors are always reserved.


Each Lilienstahl knife is unique and undergoes several extensive quality controls before it leaves our manufactory.

Should you nevertheless wish to return or exchange a product, please contact us in advance. You can return or exchange all Lilienstahl products that you have purchased in this online shop or ordered by email without giving reasons within 14 days of receipt of the goods.

The basic condition for taking back the goods and refunding the full purchase price is that the goods are returned complete and undamaged; products that have obviously been used and are therefore no longer saleable cannot be taken back and refunded.

In case of a return, please contact us in advance.

  • Only use the knife on a wooden or plastic cutting board.
  • Only use the back of the blade to remove the cuttings from the board.
  • Enjoy the sharpness and craftsmanship of the knife.
  • After use, wash the knife with lukewarm water. A little detergent is also recommended for the blade.
  • Dry the knife carefully with a cloth so that no moisture remains.
  • Knife lovers will also care the blade with a drop of camellia oil.
  • Place the knife in the storage box and look forward to the next use.

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