This 270 mm sujihiki, whose name translates as "flesh slicer," is built for long drawing cuts, heel to tip, through roasted meats, poultry, and fish fillets. At 270 mm, the long, low blade allows continuous passes without sawing motion, preserving protein fiber integrity throughout the cut. This format is well suited to large cuts and sustained slicing work.
The blade carries a polished migaki finish with a diffuse reflection across the body and a clean transition toward the bevel. Kanji are engraved on the blade. The octagonal wa-handle is in walnut, with tight grain and pronounced figuring, fitted with a contrasting light-colored wood ferrule. The construction is sanmai, with a SKD tool steel core encapsulated in a stainless cladding.
SKD is a tool steel forged in Sanjo, Niigata prefecture, alloyed with chromium, molybdenum, and vanadium for high hardness and solid edge retention. At approximately 5% chromium, it occupies an intermediate position: more corrosion-resistant than pure carbon steel, without reaching the behavior of a standard stainless. The stainless cladding simplifies day-to-day maintenance. On the stone, the SKD core responds well and can be brought to a fine edge, though it requires more passes than a low-alloy carbon steel.
Care
Rinse and dry after each use. Do not soak or put in the dishwasher. Regular sharpening on water stones maintains the edge.
