A sujihiki is a long, narrow Japanese slicing knife built for portioning fish or meat with a continuous pulling motion, letting the blade do the work with very little pressure. This 270mm version from the Masakage Koishi line carries the same Aogami Super core and tsuchime, or hammered, finish found across the rest of the lineup.
The stainless cladding allows for high carbon performance without the level of fuss a fully exposed carbon blade would require, and these knives take an exceptional edge and hold it longer than almost anything else in the catalog. The handle is an octagonal cherry wood with a black pakka wood ferrule, finished with the dimpled kurouchi texture that gives the Koishi line its name, since koishi means pebbles in Japanese.
Care Instructions:The edge is still reactive carbon steel, so wipe and dry the blade promptly after each use and always wash it by hand rather than running it through a dishwasher. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Given the length of the blade, store it where it will not knock against other tools in a drawer, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
The stainless cladding allows for high carbon performance without the level of fuss a fully exposed carbon blade would require, and these knives take an exceptional edge and hold it longer than almost anything else in the catalog. The handle is an octagonal cherry wood with a black pakka wood ferrule, finished with the dimpled kurouchi texture that gives the Koishi line its name, since koishi means pebbles in Japanese.
Care Instructions:The edge is still reactive carbon steel, so wipe and dry the blade promptly after each use and always wash it by hand rather than running it through a dishwasher. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Given the length of the blade, store it where it will not knock against other tools in a drawer, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
- Brand: Masakage
- Line: Koishi
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: Hammer Forged, San Mai
- Cladding: Stainless Steel
- Edge Steel: Aogami Super
- HRC: 63-65
- Finish: Kurouchi
- Edge Grind: Even
- Handle: Cherry Octagonal
- Ferrule: Black Pakka Wood
- Engraving: Hand Engraved
- Weight: 5.4 oz (154 g)
- Blade Length: 271 mm
- Total Length: 427 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 41 mm
