Name: OUL Sakai AUS10 Damascus Tsuchime Sujihiki 240mm
Brand: Oul Sakai
SKU: OulSakaiAUS10Tsuchime240
Price: 300.0 CAD
Availability: InStock

4 in stock

Sujihiki japonais 240 mm — vue complète de profil côté droit, manche et lame

Sujihiki japonais 240 mm — détail du tranchant et finition damas tsuchime, vue rapprochée côté droit

Sujihiki japonais 240 mm — kanji gravés sur le plat de lame, finition damas tsuchime

Sujihiki japonais 240 mm — vue complète de profil, manche en bois brun rougeâtre

Sujihiki japonais 240 mm — vue de la lame côté gauche, finition damas tsuchime et ligne hagane

Sujihiki japonais 240 mm — détail du manche wa octogonal en bois dense et bague noire

Sujihiki japonais 240 mm — jonction lame-manche, détail de la bague et du talon

Sujihiki japonais 240 mm — vue de la pointe effilée, axe de la lame

This 240 mm sujihiki features a sanmai construction, with a flowing hagane line running along the edge. The blade surface displays a damascus tsuchime finish — hand-hammered indentations reduce food adhesion while the layered damascus reveals a flowing wave pattern across the steel. Kanji are engraved on the blade face.

The sujihiki is a double-bevel (ryoba) slicing knife designed for long, pulling cuts through roasted meats, poultry, and fish fillets. Its long, low blade with a straight spine and tapered tip allows extended, uninterrupted strokes. The thin geometry produces clean, precise slices without tearing. At 240 mm, it handles both medium-sized cuts and whole fillets with ease.

The octagonal wa-handle is crafted from a dense reddish-brown wood with tight grain, fitted with a glossy black collar at the blade junction. The combination is understated and well-balanced, comfortable through extended slicing sessions.

In use, this sujihiki is defined by its lightness and precision. The damascus tsuchime finish minimizes drag on the flanks. The blade responds well to long, controlled strokes. It suits cooks looking for a focused slicer equally capable on a roasted beef tenderloin and a fish fillet.

Maintenance depends on the steel — we recommend wiping and drying the blade after each use, and keeping it away from the dishwasher.

By Oul Sakai

OUL Sakai AUS10 Damascus Tsuchime Sujihiki 240mm

$300.00

Store availability

Montréal: In stock

Québec: Out of stock

*Transfer available between stores, contact us at

Description

Maintenance depends on the steel — we recommend wiping and drying the blade after each use, and keeping it away from the dishwasher.

Maintenance tips

Have it sharpened on a water stone by a professional every year. Store in a dry place. Wash immediately after use and dry completely before storing. Do not let soak. Not dishwasher safe.

Product notes

Please take note

Each handle is unique and may exhibit distinct variations, such as differences in shades or colors in the buffalo horn, which is part of its authentic and handcrafted character.

Guarantee

Every knife carries a lifetime warranty against obvious manufacturing issues. For example, if the handle peels or cracks after a few weeks of proper use. Or if the blade develops a crack from the edge to the spine. These issues are rare, but can occur. In such cases, you will be offered an exchange for the same product or a refund. Since each case is different, it is at our discretion to assess whether our lifetime warranty against obvious manufacturing issues applies.

After-sales service

Is your knife not cutting as well as you expected? Every knife comes with what we call its "original sharpness." We stock over 200 different products, and often multiple copies each. All our products are hand-finished in Japan before shipping, and the "original sharpness" may vary. If you feel your knife isn't cutting to its full potential, please contact us and we'll fix it for you by sharpening it for free!

Oops, did something happen to your blade?

Did your knife fall to the floor, get damaged during a false move, or was it used to cut something too hard? We'll take care of it, we'll support you and your knife, by offering you a sharpening and repair service in-store!

Don't hesitate to contact us or visit our store to get an estimate in just a few minutes!

Livraison et Retour

Quels sont nos tarifs d’expédition ? 
Canada : 15 $ (gratuit pour les commandes de plus de 150 $) États-Unis : 20 $ Reste du monde : 50 $ 

Quels sont les délais de livraison ? 
Nous mettons tout en œuvre pour que votre commande soit traitée dans un délai de 72 heures ouvrables (les fins de semaine ne sont pas incluses) afin d’expédier votre colis le plus rapidement possible. Les délais de livraison varient selon le transporteur. Si vous avez besoin d’une livraison plus rapide, veuillez nous contacter au 514-503-1185. 

Y a-t-il une politique de remboursement ? 
Aucun remboursement n’est accepté. La seule exception concerne les articles défectueux (bien que notre équipe vérifie chaque commande avec le plus grand soin). Si vous recevez un article qui semble défectueux, veuillez nous en aviser dès que possible après la réception. En cas de dommage causé par le transporteur, veuillez conserver tous les articles et emballages d’origine pour une éventuelle inspection par le transporteur. Les articles retournés à Stay Sharp sont aux frais de l’acheteur. Les articles doivent être correctement emballés pour éviter tout dommage et doivent être entièrement assurés. Veuillez également nous fournir le numéro de suivi afin que nous puissions suivre l’état de l’envoi. Les fonds ne seront pas remboursés avant que nous ayons reçu les articles et confirmé que leur état est satisfaisant. Le montant remboursé correspondra au montant payé, moins les frais d’expédition et de manutention, les frais de vente en ligne et tous autres coûts encourus.

Customer Reviews

Size

240mm

Overall length

375mm

Blade height

32mm

Handle to tip length

251mm

Thickness

2.0mm

Edge length

241mm

Weight

138 g

Handle length

124mm

Steel

AUS10 with stainless steel cladding

Steel Type

Stainless steel

Saya

Not Included

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INTRODUCTION

The Sujihiki, which translates to "flesh slicer" in Japanese, is a versatile knife that deserves a place in your collection. It is specifically designed for slicing boneless proteins. With its long, narrow, double-beveled blade, the Sujihiki effortlessly slices through fish and meat, minimizing friction and preserving the integrity of each ingredient.

MAIN USE AND CHARACTERISTICS

The Sujihiki knife is primarily used for slicing fish, meat, boneless meats, and tender vegetables. Its narrow blade allows for easy and precise slicing, making it particularly useful for raw fish dishes. The knife's design allows for very thin slices in a single motion, avoiding friction as each slice is smoothly cut. The Sujihiki knife is characterized by its double edge, making it suitable for both left- and right-handed users. It has a long, narrow blade with a pointed tip, typically 240 to 300 mm long and 30 to 40 mm high.

LIMITS OF USE

It is important to note that the Sujihiki is primarily a slicing knife and is not intended for heavy-duty tasks or general use. It excels at slicing and carving boneless meats and fish, rather than being a versatile chef's knife. It should not be used for cutting other ingredients or hard foods. Using the Sujihiki on foods other than meat or fish risks quickly dulling the blade, so it is best reserved for specialized slicing tasks to fully appreciate its unique qualities.

ORIGINS AND CONCLUSION

The origin of the Sujihiki knife dates back to Japan, where it is considered a Western version of the traditional Japanese Yanagiba knife. The Yanagiba has long been used in Japanese cuisine to slice boneless proteins, particularly in the preparation of sushi and sashimi. As Japanese cuisine spread worldwide, the need arose for a knife capable of meeting both Japanese and Western culinary techniques. Thus, the Sujihiki was born, combining the precision and sharpness of the Yanagiba with a design that appeals to Western chefs and cooks. Today, the Sujihiki knife is a testament to the fusion of culinary traditions and exemplifies adaptability and innovation in the world of kitchen cutlery. In conclusion, the Sujihiki knife is a versatile and essential tool for any kitchen. Its long, narrow, double-beveled blade effortlessly slices through boneless proteins, minimizing friction and preserving the freshness of each ingredient. While it has limitations in terms of heavy-duty tasks and general use, its specialized slicing capabilities make it a valuable addition to any kitchen's arsenal. Whether you're a professional chef or a home cook, the Sujihiki knife deserves a place in your kitchen for precise and delicate slicing tasks.

Description

Product notes

Maintenance tips

Guarantee

Customer Reviews

Livraison et Retour

OUL Sakai AUS10 Damascus Tsuchime Sujihiki 240mm

Store availability

Description

Maintenance tips

Product notes

Guarantee

Livraison et Retour

Customer Reviews