Sujihiki Slicing Knife in Swedish Carbon Steel for Meat and Boneless Fish, in Five Sizes from 240–360mm
The Sujihiki slicing knife uses a long, narrow blade to trim sinew and fat and finely slice meat or boneless fish. Its length supports a single drawing cut from heel to tip, making it useful when preparing slices with one continuous motion.
Part of the Misono Sweden Steel Series, this knife is hand-forged from Swedish high carbon tool steel rated HRc 60. Full tang construction, water-resistant black pakkawood handle scales and a stainless steel bolster complete its Western-style design.
Choose a nominal size of 240mm, 270mm, 300mm, 330mm or 360mm and the version made for your cutting hand. Right-handed variants have dragon engraving; the listed left-handed variants omit it and use blade geometry made for left-handed use.
Features
- Long, narrow Sujihiki blade for slicing meat and boneless fish
- Hand-forged Swedish high carbon tool steel
- HRc 60 hardness and a 70/30 double-bevel edge
- Full tang construction
- Water-resistant black pakkawood handle scales and stainless steel bolster
- Five nominal sizes, each offered in right- and left-handed versions
- Dragon engraving on the listed right-handed variants
Specifications
- Product type: Sujihiki
- Blade material: Swedish carbon steel
- Rockwell hardness: HRc 60
- Edge: 70/30 double bevel; left-handed versions use left-handed blade geometry
- Handle: Black pakkawood
- Bolster: Stainless steel
- Construction: Full tang
- Nominal sizes: 240mm, 270mm, 300mm, 330mm and 360mm; sold individually
- Handedness: Right-handed and left-handed versions
- 240mm model: 245mm cutting edge; 365mm total length; 167g
- 270mm model: 270mm cutting edge; 395mm total length; 180g
- 300mm model: 305mm cutting edge; 440mm total length; 247g
- 360mm model: 368mm cutting edge; 500mm total length; 267g
- Saya: Not included
- Care: Hand wash and dry thoroughly; apply Tsubaki oil to the blade and store dry
- Cutting restrictions: Do not cut bones, frozen foods or hard shells
Frequently Asked Questions
What can I cut with this Sujihiki knife?
This Sujihiki is suited to trimming sinew and fat, slicing meat and boneless fish, and filleting or skinning fish. Draw the long blade from heel to tip; do not use it on bones, frozen foods or hard shells.
Which Sujihiki sizes can I choose?
This Sujihiki comes in five nominal sizes: 240mm, 270mm, 300mm, 330mm and 360mm. Each size is sold individually and has both right- and left-handed versions.
Does the left-handed Sujihiki have dragon engraving?
The listed left-handed Sujihiki variants do not include dragon engraving. They use blade grind and edge geometry made for left-handed use; the listed right-handed variants include the dragon design.
How should I clean and store the carbon steel blade?
Hand wash this carbon steel Sujihiki and dry the blade, bolster and handle thoroughly after use. Avoid the dishwasher and prolonged wet storage, apply Tsubaki oil to the blade, and keep it dry to help prevent rust and discoloration.
Does this Sujihiki include a saya?
No, this Sujihiki does not include a saya.