The sujihiki is the dedicated slicing knife of the Japanese kitchen, built long and narrow for clean cuts through proteins without the sawing motion a shorter blade would require. Hatsukokoro builds this 270mm version around Aogami Super, a Hitachi carbon steel known for taking and holding a very steep, sharp edge.
The blade is roll forged in a san mai construction, with the AS core clad in stainless steel and brought up to a bright migaki, or polished, finish. Roll forging uses steel already flattened to a consistent thickness, so the blade is stamped directly to shape rather than hammered out from a rough billet. Hardened to 62-63 HRC, this steel sharpens more easily than its hardness might suggest, and the even edge grind works for both right- and left-handed cooks. A single-piece octagonal ebony handle with a stained, lacquer-coated finish rounds out a knife built for serious slicing work.
Care Instructions: Aogami Super is a reactive carbon steel and one of the hardest available, so it rewards good sharpening technique and stropping between uses. Wipe and dry the blade immediately after use, avoid leaving acidic foods against it, and apply a light coat of camellia oil for longer-term storage. Hand wash only.Brand: Hatsukokoro
Location: Japan
Construction: San Mai, Roll Forged
Edge Steel: Aogami Super Steel
Cladding: Stainless Steel
Finish: Migaki (Polished)
HRC: 62-63
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 6.4 oz (182 g)
Blade Length: 274 mm
Total Length: 436 mm
Spine Thickness at Base: 2 mm
Blade Height: 41 mm
The blade is roll forged in a san mai construction, with the AS core clad in stainless steel and brought up to a bright migaki, or polished, finish. Roll forging uses steel already flattened to a consistent thickness, so the blade is stamped directly to shape rather than hammered out from a rough billet. Hardened to 62-63 HRC, this steel sharpens more easily than its hardness might suggest, and the even edge grind works for both right- and left-handed cooks. A single-piece octagonal ebony handle with a stained, lacquer-coated finish rounds out a knife built for serious slicing work.
Care Instructions: Aogami Super is a reactive carbon steel and one of the hardest available, so it rewards good sharpening technique and stropping between uses. Wipe and dry the blade immediately after use, avoid leaving acidic foods against it, and apply a light coat of camellia oil for longer-term storage. Hand wash only.
