The sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins without tearing or dragging. Kohetsu builds the AS Western sujihiki in Seki City, Japan as a CKTG exclusive, using Aogami Super at HRC 64 with stainless cladding. Aogami Super in a sujihiki format is a compelling choice for serious cooks - the hardness and razor-fine edge the steel supports are exactly the qualities that a slicing knife rewards most. Available only at CKTG.
At 270mm this sujihiki slicing knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
At 270mm this sujihiki slicing knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
- Brand: Kohetsu
- Exclusive: CKTG Exclusive - Available Only at CKTG
- Location: Seki City, Japan
- Construction: San Mai
- Edge Steel: Aogami Super (Super Blue) Carbon Steel
- Cladding: Stainless Steel
- HRC: 64
- Edge Grind: 60/40 Asymmetric Double Bevel
- Handle: Mahogany Western - Full Tang
- Bolster: Stainless Steel
- Rivets: 3 Stainless
- Blade Length: 270mm
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval)
Best bang for buckPosted By: Max Motter
4 people found this review helpful
I think this knife is about as good as you can get for fish work without investing hundreds more on a quality yanagiba. The core steel stays wicked sharp especially when regularly worked on a 5000+ stone. I've used it for slicing charcuterie as well and it does not disappoint. I only wish I had more use for this knife, it unfortunately spends most of its time wrapped up in my bag.
4 people found this review helpful
I think this knife is about as good as you can get for fish work without investing hundreds more on a quality yanagiba. The core steel stays wicked sharp especially when regularly worked on a 5000+ stone. I've used it for slicing charcuterie as well and it does not disappoint. I only wish I had more use for this knife, it unfortunately spends most of its time wrapped up in my bag.
Excellent for the pricePosted By: Reid - verified customer
4 people found this review helpful
Been using this knife nightly on sushi line for about 2 weeks now. Love AS and was excited to see it clad in something other than iron at this price point. Sushi is very wet work. Out of box edge needs only the slightest amount polish to make it sing. Fit and finish is very nice. Knife is sturdy, no flex at all compared to many other sujihiki, which is good. Only issue, the grind on the stainless cladding is a little rough out of the box so it sticks to rice and is a little difficult to wipe clean. Was considering taking a polishing cloth to it but it is already smoothing itself out quite nicely. I love this knife, and will certainly consider others in the line. Really hoping for a western deba in this line. Service at CKTG stupendous as always
4 people found this review helpful
Been using this knife nightly on sushi line for about 2 weeks now. Love AS and was excited to see it clad in something other than iron at this price point. Sushi is very wet work. Out of box edge needs only the slightest amount polish to make it sing. Fit and finish is very nice. Knife is sturdy, no flex at all compared to many other sujihiki, which is good. Only issue, the grind on the stainless cladding is a little rough out of the box so it sticks to rice and is a little difficult to wipe clean. Was considering taking a polishing cloth to it but it is already smoothing itself out quite nicely. I love this knife, and will certainly consider others in the line. Really hoping for a western deba in this line. Service at CKTG stupendous as always
Excellent craftsmanship, holds a great edge.Posted By: Miguel Massens - verified customer
4 people found this review helpful
Great knife, especially for the price. It holds a fantastic edge and does not chip, despite the 64 HRC and Aogami steel. I am using this to cut proteins mainly. It is not a laser, nor is it light in the hand (due to the mahogany handle). It's stiff for a slicer with just a bit of flex, compared to something like a Konosuke or Misono. Fit and finish is excellent. I would recommend the knife for someone seeking a strong slicer that can hold an excellent edge, although look elsewhere if you prefer lighter knives, or try the japanese handle version.
4 people found this review helpful
Great knife, especially for the price. It holds a fantastic edge and does not chip, despite the 64 HRC and Aogami steel. I am using this to cut proteins mainly. It is not a laser, nor is it light in the hand (due to the mahogany handle). It's stiff for a slicer with just a bit of flex, compared to something like a Konosuke or Misono. Fit and finish is excellent. I would recommend the knife for someone seeking a strong slicer that can hold an excellent edge, although look elsewhere if you prefer lighter knives, or try the japanese handle version.
