This sujihiki 270 mm in SKD steel from Hitohira's TD line is forged in Sanjo, Niigata Prefecture. Its long, narrow blade with a low profile is built for long drawing cuts through roasted meats, poultry, and whole fish fillets. At 270 mm, each pass covers the full length of the piece without sawing, preserving fiber structure and texture. The tsuchime finish on the blade body contrasts with the polished edge, and kanji are engraved on the blade.
Sanjo has been one of Japan's major forging centers since the 17th century, with a tradition rooted in agricultural tool production that evolved into professional kitchen knives. The TD line from Hitohira draws on this heritage: consistent sanmai construction, refined finishes, and steels selected for real-world performance.
The SKD steel is a tool steel forged in Sanjo, used here in a sanmai construction with a stainless cladding. Its chromium content of approximately 5% provides better corrosion resistance than pure carbon steel, without reaching full stainless classification. At the whetstone, it behaves like a carbon steel: it responds well and can be brought to a very fine edge. The stainless cladding protects the blade flanks and simplifies daily maintenance, while the SKD core handles edge retention.
Care
Rinse and dry after each use. Never put in the dishwasher. Regular sharpening on water stones maintains the edge.
