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Kikuichi Elite Carbon Sujihiki 270mm
Kikuichi Elite Carbon Sujihiki 270mm
Kikuichi Elite Carbon Sujihiki 270mm

Kikuichi Elite Carbon Sujihiki 270mm

Item #: SC 27-10-5
Our Price: $212.00
Availability: Usually ships the same business day
The Kikuichi Elite Carbon Sujihiki 270mm is the perfect choice for all those slicing and carving jobs involving cooked or raw boneless proteins. The double sided blade features an 80/20 bevel and a very steep edge. It is constructed from a soft carbon alloy which takes a screaming sharp edge and allows for easy sharpening. Out of the box sharpness is good but it will become first class with a quick trip to your favorite fine water stone. The carbon steel will react with food but not as badly as some others out there. Careful drying and cleaning will minimize this reactivity. A nice patina will develop over time that aids in corrosion resistance. This is a lovely looker and great performer capable of making the thinnest slices in one single stroke. The long blade to height ratio minimizes food sticking and makes carving sessions a joy. It is a light blade that is well balanced out by the black Pakka wood western style handle.

Customer Reviews
Average rating is 4.4
By:  Kel @ KnifeForums
A really excellent sujihiki. Came very sharp out of the box and got even sharper afterward.

Balance is perfect and the blade profile is spot-on for my uses (mainly western-style slicing of cooked proteins).

This knife slides through meat with no sticking at all,which is a beautiful thing.
By:  david sin
this knife looks flawless out of the box. one of the best knives i have bought,should’ve bought this earlier before. on the first nigth on the job,it worked perfectly and fish barely sticks to it =) one thing i hate about carbon is that it discolors if moisture "baked" itself in the blade. But,overall this is a good buy! oh and one more thing: the black saya cover offered in this page barely fits the sujihiki,dont even bother with the cover. it fits just in to scratch the knifes edge,bad bad design but the paint looks great...
By:  Sean
This knife excels at slicing. For carbon steel,it’s not as reactive as some of my others. Pretty sharp out of the box. I like it!
By:  Dan B
Beautiful knife. I took it from 1000 to 8000 on my shapton hones,it’s incredibly sharp and nothing sticks to it.

Definitely should have bought this earlier.
By:  E-rock
Nice knife I’ve used it almost everyday since purchase. Great for slicing protiens
By:  Ian Bock
Bought this knife a few months ago for slicing fish and have been pretty disappointed since I opened the box. Balance isn’t as good as my kikuichi carbon guyoto,handle feels light and cheap in comparison,and the kanji is screened on instead of stamped like they used to be. Knife sharpens up pretty easily on my 1000 & 6000 stones,but it definitely doesn’t hold an edge as well as some of my other carbon knives. Would definitely recommend spending the extra cash and going for the misono sujihiki instead.
By:  Ted
I love it,great knife.
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