The sujihiki - Japan dedicated slicing knife - is built for a specific task: drawing the blade cleanly through proteins, fish, and roasts in long, uninterrupted strokes. The narrow profile reduces drag compared to a gyuto; the thin grind lets the knife pass through flesh without wedging. Sentan makes this 240mm version around an SLD semi-stainless steel core - a tool steel that sits harder and more wear-resistant than standard stainless at HRC 61 while remaining easier to sharpen than high-alloy alternatives. San mai construction with stainless cladding protects the flanks, and a nashiji (pear skin) finish gives the blade road a fine, tactile surface.
At 241mm blade length and 37mm height the geometry is long and narrow - purpose-built for the draw-cutting technique the sujihiki format is designed around. The 2mm spine runs thin throughout, tapering toward the tip for a distal taper that keeps the forward portion of the blade nimble during precision slicing. Spine and choil are polished smooth for comfort during extended use - a detail that matters when working through large roasts or whole fish fillets where the knife stays in hand for multiple extended strokes. The olive wood handle is warm and comfortable, and the green acrylic ferrule adds a durable accent. 4.9 oz. Steel and cladding are made in Japan; final manufacturing is in China.
Care Instructions: SLD is semi-stainless and may develop a light patina over time - this is normal and does not affect performance. Hand wash and dry immediately after use. Do not store wet or leave the knife in a saya while damp. Avoid hard or frozen foods. Use a wood or soft synthetic cutting board only.
At 241mm blade length and 37mm height the geometry is long and narrow - purpose-built for the draw-cutting technique the sujihiki format is designed around. The 2mm spine runs thin throughout, tapering toward the tip for a distal taper that keeps the forward portion of the blade nimble during precision slicing. Spine and choil are polished smooth for comfort during extended use - a detail that matters when working through large roasts or whole fish fillets where the knife stays in hand for multiple extended strokes. The olive wood handle is warm and comfortable, and the green acrylic ferrule adds a durable accent. 4.9 oz. Steel and cladding are made in Japan; final manufacturing is in China.
Care Instructions: SLD is semi-stainless and may develop a light patina over time - this is normal and does not affect performance. Hand wash and dry immediately after use. Do not store wet or leave the knife in a saya while damp. Avoid hard or frozen foods. Use a wood or soft synthetic cutting board only.
- Brand: Sentan
- Construction: San Mai
- Edge Steel: SLD Semi-Stainless
- Cladding: Stainless Steel
- HRC: 61
- Finish: Nashiji (Pear Skin)
- Edge Grind: Even (50/50)
- Spine and Choil: Polished
- Handle: Olive Wood
- Ferrule: Green Acrylic
- Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
- Weight: 4.9 oz (140 g)
- Blade Length: 241mm
- Total Length: 378mm
- Spine Thickness at Base: 2mm
- Blade Height: 37mm
