Kanetsugu AUS-8A Sujihiki 210mm
We’re always on the lookout for knives that deliver exceptional value for working line cooks, and this Kanetsugu is a standout. A thin, well-ground blade paired with reliable stainless steel and an aggressive price point makes this knife an easy choice for busy kitchens where performance and practicality matter most.
The core steel is AUS-8A stainless, known for its excellent corrosion resistance, forgiving toughness, and ease of sharpening. Comparable in performance to classic U.S.-made 440-series stainless steels, AUS-8A is produced by a Japanese steel mill using the same established composition standards. Hardened to approximately 59–60 HRC, it offers a dependable balance of edge retention and low-maintenance use.
This knife is made by Kanetsugu Cutlery in Seki City, Japan, a region long associated with quality blade production. It features a san mai construction with roll forging, allowing consistent geometry, good strength, and excellent cutting efficiency at an approachable cost. The stainless cladding adds durability and further corrosion resistance.
Ground thin behind the edge, the blade delivers smooth, efficient slicing and sharpens quickly when touch-ups are needed. The walnut western-style handle provides a comfortable, familiar grip and good balance, making this knife easy to use during long prep sessions without fatigue.
Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards to preserve the edge.
Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: AUS-8A Stainless Steel Cladding: Stainless HRC: 59–60 Handle: Walnut Western Weight: 3.3 oz (92 g) Edge Length: 210 mm Total Length: 335 mm Spine Thickness at Heel: 2 mm Blade Height: 34 mm
We’re always on the lookout for knives that deliver exceptional value for working line cooks, and this Kanetsugu is a standout. A thin, well-ground blade paired with reliable stainless steel and an aggressive price point makes this knife an easy choice for busy kitchens where performance and practicality matter most.
The core steel is AUS-8A stainless, known for its excellent corrosion resistance, forgiving toughness, and ease of sharpening. Comparable in performance to classic U.S.-made 440-series stainless steels, AUS-8A is produced by a Japanese steel mill using the same established composition standards. Hardened to approximately 59–60 HRC, it offers a dependable balance of edge retention and low-maintenance use.
This knife is made by Kanetsugu Cutlery in Seki City, Japan, a region long associated with quality blade production. It features a san mai construction with roll forging, allowing consistent geometry, good strength, and excellent cutting efficiency at an approachable cost. The stainless cladding adds durability and further corrosion resistance.
Ground thin behind the edge, the blade delivers smooth, efficient slicing and sharpens quickly when touch-ups are needed. The walnut western-style handle provides a comfortable, familiar grip and good balance, making this knife easy to use during long prep sessions without fatigue.
Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards to preserve the edge.
