The sujihiki is Japan dedicated slicing knife - long, narrow, and built for clean, precise draw cuts through proteins and larger ingredients. Yoshimi Kato hand-forges this 270mm version at his workshop in Echizen, Japan, building it in san mai construction around a core of Aogami Super (AS) carbon steel clad in stainless. The stainless cladding reduces maintenance across most of the blade while allowing the exposed core steel at the edge to develop the patina that carbon steel enthusiasts appreciate.
AS is prized for its ability to take an extremely sharp edge and hold it through long prep sessions, which makes it a natural fit for the sujihiki format, where smooth draw cuts and sustained edge retention matter most. The blade carries a rustic nashiji finish and an even double-bevel grind that delivers strong cutting performance while maintaining good food release. As with every handmade knife, slight variations in size, weight, and finish are normal and part of the character of the piece.
What Customers Are Saying: One reviewer who specifically favors double-bevel sujihiki calls the AS steel sharpness and the distinctive hand-chiseled kanji on the nashiji finish well worth the wait, describing a knife that draws through food smoothly and consistently. Another, purchasing their second knife from this maker, says both knives exceeded expectations and were well worth the money. A third describes the knife as very light, very stiff, with excellent fit and finish, noting that AS steel can be brought to a genuinely frightening level of sharpness with minimal effort.
Care Instructions: Hand wash and dry immediately after use. Do not put in the dishwasher or leave soaking in water. Use on wood or rubber cutting boards only and avoid cutting hard foods such as bones or frozen items. Carbon steel will develop a natural patina with use.
AS is prized for its ability to take an extremely sharp edge and hold it through long prep sessions, which makes it a natural fit for the sujihiki format, where smooth draw cuts and sustained edge retention matter most. The blade carries a rustic nashiji finish and an even double-bevel grind that delivers strong cutting performance while maintaining good food release. As with every handmade knife, slight variations in size, weight, and finish are normal and part of the character of the piece.
What Customers Are Saying: One reviewer who specifically favors double-bevel sujihiki calls the AS steel sharpness and the distinctive hand-chiseled kanji on the nashiji finish well worth the wait, describing a knife that draws through food smoothly and consistently. Another, purchasing their second knife from this maker, says both knives exceeded expectations and were well worth the money. A third describes the knife as very light, very stiff, with excellent fit and finish, noting that AS steel can be brought to a genuinely frightening level of sharpness with minimal effort.
Care Instructions: Hand wash and dry immediately after use. Do not put in the dishwasher or leave soaking in water. Use on wood or rubber cutting boards only and avoid cutting hard foods such as bones or frozen items. Carbon steel will develop a natural patina with use.
- Blacksmith: Yoshimi Kato
- Brand: Kanehiro Uchi Hamono
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Aogami Super (AS) Carbon Steel
- Cladding: Stainless Steel
- Finish: Nashiji
- Edge Grind: Even Double Bevel
- Engraving: Hand Chiseled Kanji, Laser
- Handle: Keyaki Octagonal
- Weight: 5.9 oz (168 g)
- Blade Length: 269mm
- Total Length: 417mm
- Spine Thickness at Heel: 3mm
- Blade Height: 40mm
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Good long knifePosted By: David
12 people found this review helpful
If you like double bevel Sujihiki, as I do, you will like this knife. The AS steel sharpness and the distinctive hand chiseled kanji on nashiji skin with hammon line are worth waiting for. The knife draws smoothly.
12 people found this review helpful
If you like double bevel Sujihiki, as I do, you will like this knife. The AS steel sharpness and the distinctive hand chiseled kanji on nashiji skin with hammon line are worth waiting for. The knife draws smoothly.
Second knife from this maker Product ReviewPosted By: Alex - verified customer
12 people found this review helpful
Great knife, very light, very stiff, and good F&F. Aogami super steel can be very easily made scary sharp. Thanks Mark for the recommendation. The primary bevel is a little bit sticks to some foods, but a simple polish job fixes that.
12 people found this review helpful
Great knife, very light, very stiff, and good F&F. Aogami super steel can be very easily made scary sharp. Thanks Mark for the recommendation. The primary bevel is a little bit sticks to some foods, but a simple polish job fixes that.
