This sujihiki is built on Ginsan stainless steel, a premium Japanese alloy known for taking a genuinely fine edge while staying easy to sharpen and maintain - excellent edge stability and corrosion resistance without feeling brittle. At 275mm this sujihiki has the reach for long, clean single-stroke cuts through proteins and large ingredients, the kind of slicing work the format is built for.
The nashiji finish gives the cladding a soft, pear-skin texture that pairs beautifully with the warm sakura cherry wood handle, and every knife in this line is hand engraved by our friend Akane-san, who also created the elegant calligraphy on the Yahiko box. The even 50/50 grind is neutral and predictable for both right- and left-handed cooks.
What Customers Are Saying: One reviewer who bought this as his first sujihiki could not be happier - after using a 200mm gyuto, he found the 270mm length a genuine joy for slicing everything from chicken thighs to beef tenderloin. He added the finish sharpening service and reports the pull cuts glide through effortlessly, and notes the knife draws an audible reaction from guests whenever he pulls it out to show off.
Care Instructions: Hand wash only and dry promptly after use. Do not place in the dishwasher or leave the knife wet on the board. Store carefully to protect the edge and the engraved details.
The nashiji finish gives the cladding a soft, pear-skin texture that pairs beautifully with the warm sakura cherry wood handle, and every knife in this line is hand engraved by our friend Akane-san, who also created the elegant calligraphy on the Yahiko box. The even 50/50 grind is neutral and predictable for both right- and left-handed cooks.
What Customers Are Saying: One reviewer who bought this as his first sujihiki could not be happier - after using a 200mm gyuto, he found the 270mm length a genuine joy for slicing everything from chicken thighs to beef tenderloin. He added the finish sharpening service and reports the pull cuts glide through effortlessly, and notes the knife draws an audible reaction from guests whenever he pulls it out to show off.
Care Instructions: Hand wash only and dry promptly after use. Do not place in the dishwasher or leave the knife wet on the board. Store carefully to protect the edge and the engraved details.
- Knife Line: Yahiko
- Construction: Forged, San Mai
- Edge Steel: Ginsan Stainless Steel
- Cladding: Stainless Steel
- Finish: Nashiji
- Edge Grind: Even, 50/50
- Engraving: Hand Engraved by Akane
- Handle: Octagonal Sakura Cherry Wood
- Ferrule: Pakka Wood
- HRC: 61-62
- Weight: 5.0 oz (142 g)
- Blade Length: 275 mm
- Total Length: 435 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 38 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Beautiful and effectivePosted By: Nathan H
28 people found this review helpful
This was my first sujihiki and I couldn't be happier. After using a 200 Gyuto, I found this 270MM, this blade a joy to use for slicing everything from chicken thighs to beef tenderloin. I got the finish sharpening and the pull cuts just glide through everything. Oh, and it's beautiful (I pull it out when we have guests to show off and always get Ooohs and Aaaaahs.
28 people found this review helpful
This was my first sujihiki and I couldn't be happier. After using a 200 Gyuto, I found this 270MM, this blade a joy to use for slicing everything from chicken thighs to beef tenderloin. I got the finish sharpening and the pull cuts just glide through everything. Oh, and it's beautiful (I pull it out when we have guests to show off and always get Ooohs and Aaaaahs.
