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Home > Knife Types > Sujihikis > Sujihiki 270mm > Fujiwara Carbon Sujihiki 270mm
Fujiwara Carbon Sujihiki 270mm
Fujiwara Carbon Sujihiki 270mm Fujiwara Carbon Sujihiki 270mm
Fujiwara Carbon Sujihiki 270mm Fujiwara Carbon Sujihiki 270mm

Fujiwara Carbon Sujihiki 270mm

Item #: FKH-06

Average Customer Rating:
(4.5 out of 5 based on 14 reviews)

Read Reviews | Write a Review
Our Price: $83.00
Availability: Usually ships the same business day
Qty:
CKTG Sujihiki 270mm Saya A
$30.00
Quantity:
Usually ships the same business day
We really enjoy recommending this brand of knives to customers looking to try their hand with a Japanese blade in general or carbon blade in particular. It marks a good entry point to this genre without the higher costs normally associated with these knives.

The Fujiyama FKH series are mono-steel, high carbon knifes made with a carefully ground blade and good all round fit and finish. The carbon steel is capable of taking a really sharp edge and keeping that edge throughout the longest prep session. Retuning that sharpness to the blade is a task that should not be difficult, even for a novice.

The sujihiki is a Japanese style slicer. Long and slim. Light and agile. Capable of cutting the thinnest slices of meat, poultry or fish...and all in one easy stroke. But due to its thin grind and light weight, it can also tackle vegetable slicing with equal ease and effect.

The grind on this blade is very well executed and the total knife weight is a comfortable 6.4 ounces. A pakka wood handle and finely finished steel bolster aid in this regard. Lovers of either pinch or western grip styles will be very happy with this handle.

The Fujiwara FKH Sujihiki is a really fine knife with performance and looks that match knives costing many times its bargain price. If you are searching for a speciality blade to add to your knife quiver or you are setting out on the Japanese knife road, then this would be a great place to start that journey...without breaking the bank.

  • Weight 6.4 ounces
  • Blade Length: 270 mm (10.5")
  • Overall Length: 395 mm (15.5")
  • Thickness at Heel: 2.1 mm
  • Blade Height: 37.9 mm

  • Customer Reviews

    Product Reviews

    5  Suji review, July 29, 2017
    Posted By: Howard C - verified customer

    First, Im not a pro chef. Just a home cook who likes quality tools. About a year ago I bought a 210 mm carbon steel gyuto, and (for my kitchen) it has been great. Lately Ive wanted a dedicated slicer for use on brisket, tenderloin, and other things that once had a face. I vacillated between a yanagiba and a sujihiki for that purpose. Since all my other knives had western handles, the more versatile sujihiki won the toss. Also, now that I have some experience with reactive steel, and have the discipline to take care of it, the advantages outweighed the disadvantages.

    When buying a knife my main concern is the blade, so I dont even notice minor fit and finish issues along the spine and choil. So if there are any with this knife, it a meh as far as Im concerned.
    The first thing I used it on was a pork roast, and with the factory edge it performed beautifully.one draw and it went cleanly through it to the board, and immediately started to develop a nice blue patina. That patina gets better with every use.

    The knife came with a pretty decent edge, but Im a little OCD when it comes to sharpness so I gave it some love on the stones, starting with 2000 grit. It didnt seem to respond as expected on that stone, but when I moved up to a finishing stone at 6000 grit, followed by a leather strop the thing went crazy sharp. At the moment its the sharpest knife Ive ever owned, without question.

    So, from my perspective as a home cook, this is an excellent value. Sure Id like a $300 knife, but that level of quality would be wasted on me. It gets a 5 for value.

    Fit and finish. Nothing bad going on there so that doesnt even enter into the equation.

    Ability to take a sharp edge. Hubba Hubba. Definitely a 5 there. Holds its edge about as well as could be expected for a 60 HRC blade.

    Performance. Fantastic. Another 5. Recently I sliced some raw pork roast and felt like a sushi chef. Cutting quarter inch thick slices was no problem.

    Bottom line.great knife for the money.


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    5  Diggin' this one., May 25, 2017
    Posted By: Howard C - verified customer

    First, Im not a pro chef. Just a home cook who likes quality tools. About a year ago I bought a 210 mm carbon steel gyuto which, and (for my kitchen) it has been great. Lately Ive wanted a dedicated slicer for use on brisket, tenderloin, and other things that once had a face. I vacillated between a yanagiba and a sujihiki for that purpose. Since all my other knives had western handles, the sujihiki won the toss. Also, now that I have some experience with reactive steel, and have the discipline to take care of it, the advantages outweighed the disadvantages.

    When buying a knife my main concern is the blade, so I dont even notice minor fit and finish issues along the spine and choil. So if there are any with this knife, it a meh as far as Im concerned.

    The first thing I used it on was a pork roast, and with the factory edge it performed beautifully.one draw and it went cleanly through it to the board, and immediately started to develop a nice blue patina. That patina gets better with every use.

    The knife came with a pretty decent edge, but Im a little OCD when it comes to sharpness so I gave it some love on the stones, starting with 2000 grit. It didnt seem to respond as expected on that stone, but when I moved up to a finishing stone at 6000 grit, followed by a leather strop the thing went crazy sharp. I havent had it or used it enough to evaluate edge retention, but at the moment its the sharpest knife Ive ever owned, without question.

    So, from my perspective as a home cook, this is an excellent value. Sure Id like a $300 knife, but that level of quality would be wasted on me. It gets a 5 for value.

    Fit and finish. Nothing bad going on there so that doesnt even enter into the equation.

    Ability to take a sharp edge. Hubba Hubba. Definitely a 5 there.

    Performance. Fantastic. Another 5.

    Bottom line.great knife for the money.


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    4  Good intro to carbon, December 13, 2016
    Posted By: Jansan Mccorkle - verified customer
    1 people found this review helpful

    I recieved this knife about two weeks ago. This is my first carbon knife and i bought it for the sole piurpose of beating the heck out of it to practice sharpening skills before spending "real" money on a suji. The knife is a little lightweight for my liking but i enjoy a hefty knife so this just may be a personal preference. The blade came pretty sharp but i managed to make it lethal very quickly. I was surprised with how fast water/ rust spots start to form on this steel but thats the entire reason for this purchase, a tester knife.

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    4  First suji, March 29, 2016
    Posted By: Gerald
    3 people found this review helpful

    This is the first time I have used since purchesed. Over all a nice blade, f&f great for the price, nothing to complain about. Choil and spine needed softening, as well as the butt of the handle as it was sanded square. Minimum effort. Sharpened the blade before use, and used it on a corned beef,was very pleased as this was my first dedicated protein knife. Started to develop a nice blue patina right away. This is a nice carbon knife for the home, now looking for an up grade and with out the western handle. Not bad for a limited use blade.

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    5  Product Review, February 24, 2014
    Posted By: Kevin - verified customer
    3 people found this review helpful

    I wanted to break into the world of dedicated protein slicers so I bought this and a stainless gesshin ginga 240 suji from Jon at JKI. I have been using this knife specifically in a professional setting to slice poultry and fish raw and cooked for a restaurant doing 1500 covers on a fri,sat,Sunday. The factory edge needed some help, but the F&F are great for a knife in this price range. I have been slowly regrinding the edge to a 60/40 bevel(it comes 70/30, maybe even 80/20), and it has been performing like a champ. After 2-3 runs over a 1000/3000 combo for 2-3 minutes it took a polish and an edge that has held without honing, even as I cut through thigh bones from time to time. Highly recommended as an intro to carbon. I will be diving deeper into that rabbit hole :)

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    5  Product Review, June 26, 2013
    Posted By: Rudy Keefer - verified customer
    3 people found this review helpful

    Great knife for the price, I know there is a rumor carbon steel is prone to chipping, white steel is this is not white steel its tough as nails, easy to get sharp and stays sharp.s

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    5  Product Review, June 21, 2012
    Posted By: Pat S - verified customer
    4 people found this review helpful

    Just got this in the mail yesterday. Once again, IMPECCABLE 3 days to the front door policy CKTG have. Upon opening of the box, there sat the Suji in all her shiny glory. I immediately did a paper test, the paper didn't make a sound when I drew it through. My next step was to mustard patina, via Mark's video. BOY DID THAT MAKE THIS KNIFE A BEAUTY. Upon close inspection, there is only ONE MINOR FLAW, in that near the end of the heel where the edge is, an EXTREMELY small area above the edge got a bit of the grind. Not enough to worry about, or even mention, however this is an attempt to state that FOR THE PRICE: You can't get a better fit and finish. The wood scales are level with the tang all the way around, the handle is tightly riveted (it feels so seamless, if you put it in my hand blindfolded I couldn't have told you the knife had an exposed tang through the handle), The edge is ground a PERFECT 70/30. It almost looks like a single bevel, with a hair thick back bevel. But it def is 70/30.

    As far as slicing, its a home run. I brought home a skirt steak just to try this on, ZERO difference between slicing it raw, and slicing it with a pan seared crust from a cast iron skillet. It was later brought to work with me, which I consider the ultimate knife test. I work as a Sous Chef for a food production commissary specializing in ready to eat, grab and go products. We have an ENORMOUS amount of prep we do daily, and this knife was subjected to Dicing 50 Lb bags of onions, Hundreds of pounds of brisket, cases of green peppers, zucchini, yellow squash, and even about 3 Lbs of green onions. Also to be a sadist, i decided to give it a whirl with 5 Lbs of sundried tomatoes. This knife performed like a champ, and along side my Richmond Addict is a true multitasker and one i will reach for often. If you are in the market for a SUJI, Look no further. Its cheap enough to not get yelled at by the Misses, and quality enough to not want to buy one again anytime soon. As always, big ups to Mark and the CKTG team. They continue to bring unparalleled service and dedication to the consumer, and it is greatly appreciated.


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    4  Product Review, March 4, 2012
    Posted By: Sam Hayes - verified customer
    3 people found this review helpful

    I Bought this knife to give Carbon Steel a shot. I'm very happy. holds it's edge well, glides through tenderloin. I actually use this as a multi purpose everyday knife. It's forming a a very nice patina. Bang for the buck, I'll take if over most of my wusthofs.

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    5  Product Review, December 2, 2011
    Posted By: johnny - verified customer
    3 people found this review helpful

    cant beat it for the price.. my first suji and i am using it for many tasks and i am not afraid to use it at work because i didnt spend too much on it

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    4  Product Review, September 23, 2011
    Posted By: Jaime Grant - verified customer
    3 people found this review helpful

    excellent knife at a very reasonable price. So far it has been wonderful to work with. I purchase this knife to use for carving roasts as I do that a lot through the winter in the restaurant I work in. So far it has seen action skining salmon , which is a joy with this knife. Just wish it had the Japanese octagonal handle instead.

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    5  Product Review, May 16, 2011
    Posted By: Shaun F. - verified customer
    3 people found this review helpful

    Knife just arrived, much earlier than I expected might I add. Literally 3 days from sale to my door.

    The fit and finish on this knife are outstanding as far as I'm concerned. You can still see some of the wood grain in the handle, and there are no sharp edges on the spine or anywhere else.
    Someone else said it was heavier than expected; I still say this knife is very light when compared to any western style knife.

    This was my first purchase from Chefknivestogo, and has been a dream. I can't recommend these guys enough!


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    4  Product Review, April 28, 2011
    Posted By: Craig K - verified customer
    3 people found this review helpful

    Nothing to say but What a great blade.

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    4  Product Review, March 13, 2011
    Posted By: Matt DuBois - verified customer
    3 people found this review helpful

    Great knife for the price. Heavier than I expected, but also came sharper out of the box than expected. Already developing a nice patina after two days. Am recommending Fujiwara to those on a budget as a solid choice.

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    5  Product Review, February 16, 2010
    Posted By: Jesse - verified customer
    3 people found this review helpful

    It's really easy to sharpen, gets really sharp, and stays sharp. It's not so hard that it's prone to chipping. Pretty much perfect for what it needs to do. The fit and finish isn't impressive but the price is. Tip bends really easily so don't bump it into anything and you should be fine. Bent tips are easier to fix than broken ones.

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