This Sanpou sujihiki is a long, narrow slicer purpose-built for proteins and detailed work, forged in Sakai, a city with centuries of blade-making heritage behind it. The core is Shirogami #2, known in English as White #2 carbon steel, prized above almost any other Hitachi steel for its purity and its ability to take an exceptionally keen edge. A soft iron cladding wraps the core for added strength, finished with a kasumi surface that gives the blade a soft, hazy contrast against the polished edge bevel.
At 240mm, this sujihiki has the length needed for clean, single-stroke draw cuts through roasts, large fish, and other proteins where a shorter blade would require sawing. The blade is ground with a symmetrical 50/50 double bevel, making it equally suited to left- and right-handed cooks, and the wenge wood octagonal handle is both visually striking and ergonomically comfortable through extended slicing sessions. Note that the standard CKTG suji saya does not fit this particular knife, so plan storage accordingly.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe the blade down and dry it immediately after each use to prevent rust. Avoid leaving acidic foods on the blade for extended periods. Apply a light coat of camellia oil before long-term storage. Hand wash only.
At 240mm, this sujihiki has the length needed for clean, single-stroke draw cuts through roasts, large fish, and other proteins where a shorter blade would require sawing. The blade is ground with a symmetrical 50/50 double bevel, making it equally suited to left- and right-handed cooks, and the wenge wood octagonal handle is both visually striking and ergonomically comfortable through extended slicing sessions. Note that the standard CKTG suji saya does not fit this particular knife, so plan storage accordingly.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe the blade down and dry it immediately after each use to prevent rust. Avoid leaving acidic foods on the blade for extended periods. Apply a light coat of camellia oil before long-term storage. Hand wash only.
- Manufacturer: Sakai Takayuki
- Line: Sanpou
- Location: Sakai, Japan
- Steel Type: Shirogami #2 (White #2 Carbon Steel)
- Cladding: Soft Iron
- Finish: Kasumi
- HRC: 62-63
- Edge Grind: Double Bevel (50/50)
- Handle: Wenge Octagonal
- Weight: 6.3 oz (180 g)
- Blade Length: 241mm
- Total Length: 390mm
- Spine Thickness at Base: 3.4mm
- Blade Height: 39mm
