This 270 mm sujihiki features a sanmai construction, with a wavy hagane line running along the cutting edge. The blade body features a kurouchi finish on the upper surface, contrasting with the polished bevel that reveals the characteristic transition between the cladding and the hard steel core. Kanji characters are engraved on the blade spine, on both the right and left sides. The blade is double-beveled, in keeping with the sujihiki style.
The sujihiki is a long, thin slicing knife designed for slicing roasted meats, poultry, and fish fillets in a single pulling motion. Its 270 mm tapered blade, with a low profile and a spine that curves slightly toward the tip, minimizes resistance in the meat and allows for clean, even slices. This profile is not suitable for chopping or hard vegetables; it is a precision tool for whole cuts.
The octagonal wa-handle is crafted from a warm golden-brown wood with pronounced open grain, offering a comfortable grip suited to all hand sizes. The junction between the handle and the blade is clean and unadorned — the wood meets the heel of the blade directly in a tight fit typical of traditional wa-handles.
The octagonal wa handle is carved from oak with a pronounced, open-grained pattern, offering a comfortable grip suitable for all hand sizes. The junction between the handle and the blade is understated; the wood meets the tang directly in a tight fit characteristic of traditional wa handles.
In the hand, this sujihiki offers a blade-centered balance, which is natural for a knife of this length. The kurouchi finish on the back reduces food sticking to the upper sides, while the polished bevel ensures a clean cut. This knife is designed for chefs seeking a handcrafted slicing knife capable of handling both meat and fish with precision and consistency.
