Kanetsugu Cutlery has been producing knives in Seki City, Japan, since 1918 - over a century of production in one of Japanese great cutlery centers. The AUS-8A line is the line-cook knife: thin, well-ground, low-maintenance stainless steel at a price that makes it easy to put into hard daily use. AUS-8A is a high-carbon stainless alloy with nickel, manganese, vanadium, chromium, and molybdenum additions that give it excellent rust resistance and easy sharpening at 59-60 HRC. San mai roll-forged construction, walnut western handle. Made in Seki City exclusively for working kitchens.
The sujihiki is Japan's dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins. With a 210mm blade length and a height of only 34mm, this sujihiki is a lean, precise slicing tool at 3.3 oz. For cooks who do serious fish fabrication, carving roasts at the table, or portioning proteins for service, the narrow profile and 210mm length give clean single-stroke cuts that a wider chef knife cannot replicate. AUS-8A holds the fine slicing edge well through sustained use and resharpens quickly on a ceramic rod when needed. An accessible entry into the sujihiki format without a premium investment.
Care Instructions: AUS-8A is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones or a ceramic honing rod - AUS-8A at 59-60 HRC sharpens quickly and responds well to regular maintenance.Brand: Kanetsugu
Line: AUS-8A
Location: Seki City, Japan
Founded: 1918
Construction: San Mai, Roll Forged
Edge Steel: AUS-8A Stainless Steel
Cladding: Stainless
HRC: 59-60
Edge Grind: Even, Double Bevel
Handle: Walnut Western
Weight: 3.3 oz (92 g)
Blade Length: 210 mm
Total Length: 335 mm
Spine Thickness at Heel: 2 mm
Blade Height: 34 mm
The sujihiki is Japan's dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins. With a 210mm blade length and a height of only 34mm, this sujihiki is a lean, precise slicing tool at 3.3 oz. For cooks who do serious fish fabrication, carving roasts at the table, or portioning proteins for service, the narrow profile and 210mm length give clean single-stroke cuts that a wider chef knife cannot replicate. AUS-8A holds the fine slicing edge well through sustained use and resharpens quickly on a ceramic rod when needed. An accessible entry into the sujihiki format without a premium investment.
Care Instructions: AUS-8A is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones or a ceramic honing rod - AUS-8A at 59-60 HRC sharpens quickly and responds well to regular maintenance.
