Whether the menu calls for delicate and precise cuts of sashimi, or slice after slice of brisket for adoring fans, both the sushi chef and pit-master alike will be roused and energized by this one-of-a-kind, sword-like sujihiki crafted by bladesmith Jerarmie Heywood. Known as Jezz, this talented and creative Newcastle, Australia-based artisan has forged the 290mm / 11.4" blade from a striking and unique san mai steel formula that he developed in-house, resulting in an extraordinary, misty, and profound etched finish unlike any other. Weighted more like that of a 'meat sword' with an extended and thick spine and convex bevels that maintain strength and balance from tip to heel, the long, near-but-not-completely-flat edge is sharp and thin, while the forward-facing section of the triangular tip has not been given an edge, adding to the level of control afforded its user. To give this stunning tool an unforgettable feel in the hand is a long, unique handle, flat on top and bottom and rounded along both sides, sculpted from buffalo horn in front, a wonderfully textured micarta-like composite in the back, a spacer of leather separating the two, and an artfully carved bone element at the rear.