A left-handed sujihiki is difficult to find at any price point, and the Kanehide Bessaku version fills that gap with genuine quality. The sujihiki is the dedicated slicing knife of the Japanese kitchen: long, narrow, and built for clean pull-cuts through proteins and fish without tearing or compressing the ingredient. This 270mm version gives left-handed cooks that capability in a properly ground left-handed configuration at a price that makes it an easy recommendation.
Kanehide builds this in Seki City, Japan, from the same TK semi-stainless steel used throughout the Bessaku and TK lines. Good edge retention, accessible sharpening, and correct geometry for left-handed use - a combination genuinely hard to find at this price.
Care Instructions: TK steel is semi-stainless, sitting between true stainless and reactive carbon. Hand wash and dry after each use, avoid leaving the blade in standing water, and avoid the dishwasher.
Kanehide builds this in Seki City, Japan, from the same TK semi-stainless steel used throughout the Bessaku and TK lines. Good edge retention, accessible sharpening, and correct geometry for left-handed use - a combination genuinely hard to find at this price.
Care Instructions: TK steel is semi-stainless, sitting between true stainless and reactive carbon. Hand wash and dry after each use, avoid leaving the blade in standing water, and avoid the dishwasher.
- Maker: Kanehide
- Location: Seki City, Japan
- Line: Bessaku
- Steel: TK Semi-Stainless
- Construction: Mono Steel
- Grind: Left-Handed
- Weight: 5.8 oz (164 g)
- Blade Length: 271 mm
- Total Length: 390 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 39 mm
