This 270 mm sujihiki, 'flesh slicer', is built for long drawing cuts through whole roasts, poultry, and fish fillets. Its long, narrow blade allows continuous passes from heel to tip without sawing. The reduced blade height limits friction against the food and keeps protein fibers intact during slicing. At 270 mm, it handles larger cuts that require enough blade length to cover the surface in a single stroke.
The nashiji finish (pear skin pattern) gives the blade body a lightly granular, matte texture that contrasts with the polished edge. The octagonal wa-handle in walnut has a fine grain and warm tone, understated in form. The overall balance is blade-forward, consistent with what is expected from a long-stroke slicing knife.
Aogami #2 (Blue Steel #2) is produced by Hitachi Metals from Shirogami #2, with chromium and tungsten added for stronger edge retention between sharpenings. It takes a very fine edge on a whetstone and responds readily to the stone, even after extended use. As a carbon steel, it develops a progressive patina on contact with acidic foods, a normal process that does not affect edge performance. For those who prefer faster, more reactive oxidation, Shirogami remains a valid alternative.
Care
Wipe the blade dry immediately after use. Apply a light coat of camellia oil for storage. Never put in the dishwasher.
