The sujihiki (Japan's dedicated slicing knife) rewards thin geometry more than almost any other format. A narrow, long blade with a 2mm spine and a polished SG2 edge is exactly the right combination for the work this knife is designed for - breaking down proteins in long single-stroke draws, slicing cooked meats, working through roasts and terrines where a thicker blade would compress and tear rather than cut cleanly. Kei Kobayashi came to forging after years as a sharpener and finisher in Seki City, and his understanding of what a knife needs to do at the edge informs every dimension of this blade.
The SG2 core runs the full 272mm length at 63 HRC, clad in softer stainless steel with a fine hairline finish across the blade face. The polished SG2 edge contrasts cleanly against the hairline cladding, and hand-chiseled kanji on the blade face reflect the same level of finishing attention that appears across the rest of the line. At 156g the knife is light for its length - light enough that long slicing sessions remain controlled rather than fatiguing - and the 43mm blade height is narrow enough to minimize drag against the cut surface. The seven-sided lacquer-treated pakka wood handle is balanced for the blade and familiar from the rest of the line, which makes this a natural companion piece for anyone already using a Kobayashi gyuto at the board. This knife is also a capable substitute for a yanagiba in sushi preparation for cooks who prefer a double-bevel format.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
The SG2 core runs the full 272mm length at 63 HRC, clad in softer stainless steel with a fine hairline finish across the blade face. The polished SG2 edge contrasts cleanly against the hairline cladding, and hand-chiseled kanji on the blade face reflect the same level of finishing attention that appears across the rest of the line. At 156g the knife is light for its length - light enough that long slicing sessions remain controlled rather than fatiguing - and the 43mm blade height is narrow enough to minimize drag against the cut surface. The seven-sided lacquer-treated pakka wood handle is balanced for the blade and familiar from the rest of the line, which makes this a natural companion piece for anyone already using a Kobayashi gyuto at the board. This knife is also a capable substitute for a yanagiba in sushi preparation for cooks who prefer a double-bevel format.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
- Blacksmith: Kei Kobayashi
- Location: Seki City, Japan
- Construction: San Mai
- Edge Steel: SG2 Stainless (R2)
- Cladding: Stainless, Hairline Finish
- HRC: 63
- Engraving: Hand-Chiseled Kanji
- Handle: Seven-Sided Pakka Wood, Lacquer Treated
- Weight: 5.5 oz (156g)
- Blade Length: 272mm
- Total Length: 423mm
- Spine Thickness at Base: 2mm
- Blade Height: 43mm
