This 300mm sujihiki comes from the small, dedicated blacksmith shop Tabata Hamono runs on Tanegashima Island, off the southern coast of Kyushu in Kagoshima Prefecture - an island with a storied place in Japanese history as the site where Portuguese traders introduced firearms to Japan in 1543. That same spirit of precision and craftsmanship lives on in every blade they forge by hand today. Chef Knives To Go is proud to be the first and only dealer bringing their work to the United States.
At 300mm long, this sujihiki is a serious slicing knife built for clean, efficient work on large proteins, roasts, brisket, and whole fish. The long, narrow blade reduces drag and allows smooth pulling cuts in a single pass, preserving both texture and presentation. The Blue #2 carbon steel core is hardened to 62 HRC for exceptional edge retention and a fine, keen edge, while the stainless cladding keeps daily maintenance straightforward without sacrificing the cutting performance that reactive carbon steel delivers. The kurouchi finish carries the honest character of the forge, and the oak octagonal handle with black painted ferrule gives the knife a traditional, comfortable feel in hand.
We pair the yanagi saya with this suji because this particular suji is thicker and our suji saya does not fit.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Location: Tanegashima Island, Kagoshima Prefecture, Kyushu
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
Cladding: Stainless Steel
Finish: Kurouchi
Edge Grind: Even
Bevel: Double Bevel
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 7.3 oz (208 g)
Blade Length: 299 mm
Total Length: 450 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 38 mm
At 300mm long, this sujihiki is a serious slicing knife built for clean, efficient work on large proteins, roasts, brisket, and whole fish. The long, narrow blade reduces drag and allows smooth pulling cuts in a single pass, preserving both texture and presentation. The Blue #2 carbon steel core is hardened to 62 HRC for exceptional edge retention and a fine, keen edge, while the stainless cladding keeps daily maintenance straightforward without sacrificing the cutting performance that reactive carbon steel delivers. The kurouchi finish carries the honest character of the forge, and the oak octagonal handle with black painted ferrule gives the knife a traditional, comfortable feel in hand.
We pair the yanagi saya with this suji because this particular suji is thicker and our suji saya does not fit.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.
