Makoto Kurosaki Sakura Tsuchime SG2 Sujihiki 270mm Cherry

Sujihiki 270 mm SG2 sanmai — vue d'ensemble, manche wa en cerisier octogonal

Sujihiki 270 mm SG2 — profil de lame, finition tsuchime et pointe fine

Sujihiki 270 mm SG2 — gros plan sur la finition tsuchime martelée au centre de lame

Sujihiki 270 mm SG2 — vue d'ensemble côté dos, manche cerisier et lame étroite

Sujihiki 270 mm SG2 — détail de la finition tsuchime vers la pointe

Sujihiki 270 mm SG2 — manche wa en cerisier octogonal, virole claire

Sujihiki 270 mm SG2 — jonction lame-manche, talon et virole en cerisier

Sujihiki 270 mm SG2 — vue de la pointe, profil très fin en bout de lame

The sujihiki, or 'flesh slicer', is built for long drawing cuts, heel to tip, through roasted meats, poultry, and whole fish fillets. This 270 mm blade in SG2 (R2) features a narrow, low-profile blade that limits friction against protein fibers during slicing. The blade length allows continuous passes without sawing motion, preserving the texture of whole cuts. This format is not intended for chopping or hard vegetables.

SG2 (R2) is a semi-stainless powder metallurgy steel produced by Takefu Special Steel. Its high carbon content (approximately 1.45%) and finely distributed vanadium carbides deliver edge retention that clearly outpaces conventional forged steels in the same category. The trade-off is a slower sharpening process: the abundant vanadium carbides require quality stones and more passes to bring the edge back to its optimal level. The sanmai construction concentrates this hard core at the cutting edge, with a softer steel cladding on each side, stabilizing the cutting geometry while protecting the core. The tsuchime hammered finish on the blade face creates micro-pockets that reduce food adhesion during slicing. The octagonal wa-handle in cherry wood provides a direct, lightweight grip typical of Japanese knives with a partial tang.

Care

Rinse and dry after each use. Never put in the dishwasher. Sharpening on water stones is recommended to maintain the edge.

By Makoto

Makoto Kurosaki Sakura Tsuchime SG2 Sujihiki 270mm Cherry

$310.00

Store availability

Montréal: Out of stock

Québec: Out of stock

*Transfer available between stores, contact us at

Description

Care

Rinse and dry after each use. Never put in the dishwasher. Sharpening on water stones is recommended to maintain the edge.

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

270mm

Overall length

422mm

Blade height

40mm

Handle to tip length

282mm

Thickness

1.8mm

Edge length

270mm

Weight

149 g

Handle length

138mm

Steel

SG2 with stainless steel cladding

Steel Type

Powder steel

Handle length

Tsuchime

Usage

Slicer

Hand Orientation

Ambidextrous

Saya

Not Included

Production

Echizen-Fukui

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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

Care

Product notes

Maintenance tips

Guarantee

Customer Reviews

Livraison et Retour

Makoto Kurosaki Sakura Tsuchime SG2 Sujihiki 270mm Cherry

Store availability

Description

Care

Maintenance tips

Product notes

Guarantee

Livraison et Retour

Customer Reviews

Size

Overall length

Blade height

Handle to tip length

Thickness

Edge length

Weight

Handle length

Steel

Steel Type

Handle length

Usage

Hand Orientation

Saya

Production

ACCESSORIES RECOMMENDED BY OUR EXPERTS

INTRODUCTION

MAIN USE AND CHARACTERISTICS

LIMITS OF USE

ORIGINS AND CONCLUSION

Customer Reviews

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