The Kato AS Sujihiki 270mm is a long, elegant slicer designed for clean, precise cuts through proteins and larger ingredients. Handcrafted by Kato-san in Echizen, Japan, this knife features a san-mai construction with a core of Aogami Super carbon steel clad in stainless steel. The stainless cladding helps reduce maintenance while allowing the exposed core steel at the edge to take on a beautiful patina with use.
Aogami Super (AS) is prized among knife enthusiasts for its ability to take extremely sharp edges and hold them through long prep sessions. This makes it an excellent steel choice for a sujihiki, where smooth draw cuts and edge retention are especially important. The blade features a rustic nashiji finish and an even double-bevel grind that provides excellent cutting performance while maintaining good food release. Each knife is handcrafted, so slight variations in size, weight, and finish are normal and part of the character of a handmade Japanese knife.
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: Kato San 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 (See Choil Photo) Engraving: Laser Weight: 5.9 oz (168 g) Edge Length: 269 mm Total Length: 417 mm Spine Thickness at Heel: 3 mm Blade Height: 40 mm Handle: Keyaki Octagonal
Aogami Super (AS) is prized among knife enthusiasts for its ability to take extremely sharp edges and hold them through long prep sessions. This makes it an excellent steel choice for a sujihiki, where smooth draw cuts and edge retention are especially important. The blade features a rustic nashiji finish and an even double-bevel grind that provides excellent cutting performance while maintaining good food release. Each knife is handcrafted, so slight variations in size, weight, and finish are normal and part of the character of a handmade Japanese knife.
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.
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.
