Experience the timeless craftsmanship of Sakai Takayuki with their storied 600-year history of knife-making. Sakai Takayuki has been producing knives in Sakai, Japan since 1946, carrying forward a blade-making tradition that dates back hundreds of years. This Aogami Super series blends traditional craftsmanship with modern performance, offering excellent edge retention and thin grinds for serious kitchen work.
The 240mm sujihiki is designed for slicing and portioning proteins with long, clean strokes. Its narrow profile reduces drag, making it ideal for trimming meat, carving roasts, and slicing fish with precision. The Aogami Super core steel takes an extremely sharp edge and holds it well, while the stainless cladding helps reduce maintenance. The kurouchi finish and hammered tsuchime pattern give the knife a rugged, traditional look and aid with food release. A lightweight octagonal maple handle keeps the knife nimble and well balanced in hand.
This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon and will develop a natural patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid prolonged contact with acidic foods. A light coat of oil on the edge during storage will help protect it.Maker: Sakai Takayuki Location: Sakai, Japan Construction: San Mai Edge Steel: Aogami Super Steel (Carbon Steel) Cladding: Stainless Hammered Finish: Kurouchi HRC: 65 Edge Grind: Even 50/50 Weight: 4.9 oz (140 g) Edge Length: 247 mm Total Length: 395 mm Spine Thickness at Base: 2 mm Blade Height: 35 mm Handle: Octagonal Maple
The 240mm sujihiki is designed for slicing and portioning proteins with long, clean strokes. Its narrow profile reduces drag, making it ideal for trimming meat, carving roasts, and slicing fish with precision. The Aogami Super core steel takes an extremely sharp edge and holds it well, while the stainless cladding helps reduce maintenance. The kurouchi finish and hammered tsuchime pattern give the knife a rugged, traditional look and aid with food release. A lightweight octagonal maple handle keeps the knife nimble and well balanced in hand.
This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon and will develop a natural patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid prolonged contact with acidic foods. A light coat of oil on the edge during storage will help protect it.
