This 240 mm sujihiki features a sanmai construction, with a visible hagane line running along the edge. The blade carries a tsuchime (hammered) finish along its full length, creating irregular dimples that reduce food adhesion. Kanji are engraved on the blade face. The surface between the hammer marks has a satin quality, contrasting with the more polished edge zone.
The sujihiki is a double-bevel (ryoba) slicing knife designed to carve roasted meats, poultry, and fish fillets in a single, fluid pulling motion. At 240 mm, the thin, tapered blade provides ample cutting length for whole cuts. The low profile and fine tip allow precise work along bones and joints. This format suits both professional kitchens and demanding home cooks.
The octagonal wa-handle is made from keyaki (japanese elm): a light-toned body with open grain and a dark-toned collar with tight grain, creating a warm, understated aesthetic. The octagonal shape offers a comfortable grip suited to all hand sizes.
In use, the tsuchime finish and fine geometry of the sujihiki translate into a gliding cut with minimal resistance through flesh. The long, low blade encourages broad, controlled strokes. This knife suits cooks who prioritize precision and consistency when slicing large cuts. It is not intended for chopping or hard ingredients.
Maintenance depends on the steel — we recommend wiping and drying the blade after each use and keeping it away from the dishwasher.
