Unlike a single sided yanagiba, this sujihiki carries a double bevel, which makes it easier to use and maintain for cooks who are not used to single bevel technique while still delivering the same clean, single slice cuts that matter most on delicate ingredients like fresh fish. At 240mm, it sits on the shorter end of the sujihiki range, a good fit for anyone with limited board space.
The core is AEB-L, a Swedish steel originally developed for the razor blade industry, prized for taking a very fine edge, resisting corrosion well, and sharpening easily. A total of 45 layers of nickel and stainless steel clad both sides of the core through the warikomi method, creating a striking Damascus pattern. The handle is an octagonal rosewood with a black pakka wood ferrule, and the double bevel design works equally well for left and right handed cooks.
What Customers Are Saying:The one reviewer on this listing calls the knife very elegant and very sharp, with fit and finish they describe as excellent.
Care Instructions:AEB-L is a low maintenance stainless steel with strong corrosion resistance, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and given the length of this blade, store it where it will not knock against other tools in a drawer. Sharpen on quality water stones, since AEB-L responds well to honing.
The core is AEB-L, a Swedish steel originally developed for the razor blade industry, prized for taking a very fine edge, resisting corrosion well, and sharpening easily. A total of 45 layers of nickel and stainless steel clad both sides of the core through the warikomi method, creating a striking Damascus pattern. The handle is an octagonal rosewood with a black pakka wood ferrule, and the double bevel design works equally well for left and right handed cooks.
What Customers Are Saying:The one reviewer on this listing calls the knife very elegant and very sharp, with fit and finish they describe as excellent.
Care Instructions:AEB-L is a low maintenance stainless steel with strong corrosion resistance, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and given the length of this blade, store it where it will not knock against other tools in a drawer. Sharpen on quality water stones, since AEB-L responds well to honing.
- Brand: Kikuichi
- Location: Sakai, Japan
- Construction: San Mai, Warikomi
- Edge Steel: AEB-L (Swedish Stainless)
- Cladding: Stainless Damascus, 45 Layer
- HRC: 60
- Handle: Rosewood Octagonal
- Ferrule: Black Pakka Wood
- Weight: 4.0 oz (114 g)
- Blade Length: 247 mm
- Total Length: 381 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 37 mm
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