This 240 mm sujihiki from the Hitohira TD series features a long, narrow profile designed for precise slicing of meat, fish, and roasted meats. The blade is forged from Aogami #2 (Blue Steel #2), a carbon steel renowned for its excellent balance of fine grain, ease of sharpening, and edge retention. The sanmai construction combines a hard core with an outer layer of stainless steel.
The kurouchi finish preserves the dark texture resulting from the forging process on the upper part of the blade, while the bevel area is polished to facilitate penetration into the food and simplify daily maintenance. This contrast between the rough and polished surfaces gives the blade a simple, traditional appearance. The kanji engraved on the blade complete the design.
The octagonal walnut wa handle with a light maple ferrule offers a stable and lightweight grip. The forward-biased balance toward the blade facilitates the continuous pulling motions typical of the sujihiki, while maintaining good precision at the tip for delicate tasks.
In use, this Japanese knife excels at slicing cleanly without tearing the fibers: beef brisket, roast, ham, raw fish, or thin slices. Its profile reduces friction and helps achieve clean cuts in a single pass. Like any sujihiki, it is less suited for tasks requiring blade height, such as slicing large volumes of vegetables or quick chopping.
Aogami #2 carbon steel will develop a natural patina over time. It is recommended that you wipe the blade clean during use, then wash and dry it thoroughly after each use to prevent rust.
