A carbon steel sujihiki is one of the great pleasures of the Japanese kitchen — and Shiro Kamo is exactly the right blacksmith to make one. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly supervised crew that keeps every stage of production in-house. He is one of the most popular blacksmiths we carry at Chef Knives To Go, and this Aogami Super kurouchi sujihiki represents some of the most purposeful work in his catalog.
The sujihiki is Japan dedicated slicing knife — long, narrow, and designed for pulling cuts that glide through proteins, fish, and roasts with minimal resistance and maximum control. Aogami Super — also known as Super Blue — is one of the finest carbon steels available, and its ability to take an acutely keen edge makes it particularly well suited to the long, uninterrupted slicing cuts this format is built for. Hardened to 63 HRC and clad in stainless steel for easier maintenance, the blade carries the kurouchi — meaning black finish — surface on the upper portion, giving it a rustic character that contrasts beautifully with the polished edge bevel. At 278mm with a 42mm blade height it has serious reach and a lean, precise profile that feels confident and controlled through every cut. The walnut octagonal handle with maple ferrule is warm, durable, and well balanced in hand.
Care Instructions:
Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
The sujihiki is Japan dedicated slicing knife — long, narrow, and designed for pulling cuts that glide through proteins, fish, and roasts with minimal resistance and maximum control. Aogami Super — also known as Super Blue — is one of the finest carbon steels available, and its ability to take an acutely keen edge makes it particularly well suited to the long, uninterrupted slicing cuts this format is built for. Hardened to 63 HRC and clad in stainless steel for easier maintenance, the blade carries the kurouchi — meaning black finish — surface on the upper portion, giving it a rustic character that contrasts beautifully with the polished edge bevel. At 278mm with a 42mm blade height it has serious reach and a lean, precise profile that feels confident and controlled through every cut. The walnut octagonal handle with maple ferrule is warm, durable, and well balanced in hand.
Care Instructions:
Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super Carbon Steel
- Cladding: Stainless Steel
- Finish: Kurouchi
- HRC: 63
- Edge Grind: Even 50/50
- Handle: Walnut Octagonal
- Ferrule: Maple
- Weight: 5.6 oz (160 g)
- Blade Length: 278 mm
- Total Length: 429 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 42 mm
