This impressive sujihiki is handcrafted by Tabata Hamono, a small blacksmith shop on Tanegashima Island south of Kagoshima in Kyushu, Japan. Chefknivestogo is proud to be the first dealer for this maker in the USA. The blade uses Blue #2 carbon steel at the core, clad in stainless steel for easier maintenance, and finished with a soft kasumi polish that gives the knife a refined, understated look. Blue #2 is loved for its excellent edge retention, fine grain structure, and ability to take a very sharp edge, making it a great choice for cooks who want high performance from a reactive carbon core without the full maintenance burden of an iron-clad blade.
A 300mm sujihiki is a serious slicing knife built for clean, efficient work on large proteins, roasts, brisket, and fish. The long, narrow blade reduces drag and helps you make smooth slicing cuts in a single pass, preserving texture and presentation. The stainless cladding helps simplify daily care, while the hand-forged construction and octagonal oak handle give the knife a traditional feel in hand. Each knife is made by hand, so slight variations in measurements are to be expected and add to the individuality of each piece.
Care Instructions: The core steel is reactive, so hand wash and dry the knife promptly after use. Avoid leaving it wet or dirty for extended periods. Do not cut bones, frozen foods, or very hard materials. Use a quality wood or soft synthetic cutting board to help protect the edge.Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 Carbon Steel
HRC: 62
Bevel: Double Bevel
Edge Grind: Even Grind
Cladding: Stainless Steel
Finish: Kasumi
Weight: 8.8 oz (248 g)
Blade Length: 305 mm
Total Length: 460 mm
Spine Thickness at Base: 4 mm
Blade Height: 40 mm
Handle: Oak Octagonal with Black Painted Ferrule
Review Synopsis: Customers will likely enjoy the excellent edge retention and smooth slicing performance of this long Blue #2 sujihiki, along with the easier upkeep of the stainless cladding and the distinctive appeal of a handmade knife from a small Tanegashima workshop.
A 300mm sujihiki is a serious slicing knife built for clean, efficient work on large proteins, roasts, brisket, and fish. The long, narrow blade reduces drag and helps you make smooth slicing cuts in a single pass, preserving texture and presentation. The stainless cladding helps simplify daily care, while the hand-forged construction and octagonal oak handle give the knife a traditional feel in hand. Each knife is made by hand, so slight variations in measurements are to be expected and add to the individuality of each piece.
Care Instructions: The core steel is reactive, so hand wash and dry the knife promptly after use. Avoid leaving it wet or dirty for extended periods. Do not cut bones, frozen foods, or very hard materials. Use a quality wood or soft synthetic cutting board to help protect the edge.
Review Synopsis: Customers will likely enjoy the excellent edge retention and smooth slicing performance of this long Blue #2 sujihiki, along with the easier upkeep of the stainless cladding and the distinctive appeal of a handmade knife from a small Tanegashima workshop.
