Key Features

• SEKI CITY JAPAN CRAFTSMANSHIP Hand-ground by experienced craftsmen in Seki City, Japan’s knife-making capital since the Muromachi era (13381573).
• HAMAGURI-BA CONVEX GRIND Ground on a large wet whetstone (Mizu-to) using a hand-pivoting technique that creates a slightly convex edge profile. The long, thin blade glides through proteins with minimal resistance and clean, single-stroke cuts.
• EASIER TO MAINTAIN THAN TRADITIONAL CARBON STEEL CarboNext tool steel (HRc 5961) delivers the sharpness and edge retention of carbon steel, with better rust resistance. Please Wipe dry after use. No special treatment needed.
• HONEST CONSTRUCTION Full tang, black pakkawood handle, stainless bolster. Double bevel edge (60/40). No Damascus pattern, no coating a slicing knife built for serious work.
• BUILT FOR SLICING The Sujihiki is the Japanese slicing knife. Designed for slicing fishes, roasts, and portioning