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alt="A Mutsumi Hinoura kurouchi nashiji AS sujihiki 270mm with a long, narrow blade and black handle rests on a dark grey textured surface. The blade features a raw, unfinished upper section and a polished cutting edge."
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alt="A Mutsumi Hinoura kurouchi nashiji AS sujihiki 270mm with a long, narrow blade and black handle rests on a dark grey textured surface. The blade features a raw, unfinished upper section and a polished cutting edge."
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alt="A close-up of a Japanese slicing knife with a long, narrow blade, featuring a textured, dark upper edge and a sharp, polished cutting edge, placed on a dark gray surface."
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loading="lazy"
width="2400"
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alt="A close-up of a Japanese slicing knife with a long, narrow blade, featuring a textured, dark upper edge and a sharp, polished cutting edge, placed on a dark gray surface."
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alt="Close-up of a Japanese slicing knife blade with a textured, dark upper section and a smooth, sharp edge, placed on a dark gray surface."
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loading="lazy"
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height="2400"
alt="Close-up of a Japanese slicing knife blade with a textured, dark upper section and a smooth, sharp edge, placed on a dark gray surface."
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alt="A close-up of a Japanese slicing knife with a single bevel edge and a dark, textured finish along the blade, placed on a dark gray surface."
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alt="A close-up of a Japanese slicing knife with a single bevel edge and a dark, textured finish along the blade, placed on a dark gray surface."
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alt="Close-up of a Japanese slicing knife blade with visible texture differences. The blade features engraved kanji characters and the words Aogami Super and Mutsumi, set against a dark background."
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loading="lazy"
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alt="Close-up of a Japanese slicing knife blade with visible texture differences. The blade features engraved kanji characters and the words Aogami Super and Mutsumi, set against a dark background."
class="image-magnify-hover"
loading="lazy"
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height="2400"
alt="A Japanese slicing knife with a dark handle and polished blade lies on a flat, dark gray surface. The sujihiki knife features a textured, blackened upper blade and a razor-sharp edge."
class="image-magnify-hover"
loading="lazy"
width="2400"
height="2400"
alt="A Japanese slicing knife with a dark handle and polished blade lies on a flat, dark gray surface. The sujihiki knife features a textured, blackened upper blade and a razor-sharp edge."
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alt="A single Japanese slicing knife with a dark, rustic blade and a black handle rests on a plain, dark gray surface."
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alt="A single Japanese slicing knife with a dark, rustic blade and a black handle rests on a plain, dark gray surface."
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alt="A close-up of a Japanese slicing knife with a dark wooden handle and a partially textured metal blade, positioned vertically on a gray textured surface."
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alt="A close-up of a Japanese slicing knife with a dark wooden handle and a partially textured metal blade, positioned vertically on a gray textured surface."
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alt="Close-up view of the spine finish of a dark-colored sujihiki knife, showing the edge and part of the handle against a plain light background."
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alt="Close-up view of the spine finish of a dark-colored sujihiki knife, showing the edge and part of the handle against a plain light background."
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alt="Close-up of a Japanese slicing knife blade showing the choil finish. The handle is partially visible on the left side. The background is out of focus and neutral."
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alt="Close-up of a Japanese slicing knife blade showing the choil finish. The handle is partially visible on the left side. The background is out of focus and neutral."
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alt="A hand in a black glove balances a large Japanese sujihiki knife on one finger, its blade facing upwards against a plain dark background. It shows the balance point."
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alt="A hand in a black glove balances a large Japanese sujihiki knife on one finger, its blade facing upwards against a plain dark background. It shows the balance point."
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alt="Choil shot of a sujihiki knife against a plain, light gray background, viewed from the handle straight toward the edge."
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alt="Choil shot of a sujihiki knife against a plain, light gray background, viewed from the handle straight toward the edge."
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Mutsumi Hinoura kurouchi nashiji AS sujihiki 270mm
Regular price¥63,000 JPY
Regular priceSale price¥63,000 JPY
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Specifications
Hand-forged in Sanjo, Japan by Mutsumi Hinoura, this sujihiki features an Aogami Super carbon steel core clad in stainless steel with a kurouchi nashiji finish. The stainless cladding reduces maintenance concerns while the kurouchi nashiji finish gives the blade a rustic, traditional aesthetic. This sujihiki has satisfying heft and presence in hand, allowing for smooth, controlled slicing motions.
A sujihiki is a Japanese slicing knife designed for cutting boneless proteins such as fish and meat. Its low blade height reduces surface area, which minimizes sticking and makes it ideal for smooth, clean slices.
Hand-forged in Sanjo, Japan by Mutsumi Hinoura
Aogami Super carbon steel core (~64 HRC) with stainless cladding
Octagonal ebony handle with pakka wood ferrule
Suitable for right- or left-handed users
Excellent upgrade for those ready to step up from entry-level sujihiki options
About the blacksmith: Mutsumi Hinoura, born in 1981, is a fourth-generation blacksmith who trained under his father, Tsukasa Hinoura, who began forging knives in 1975. Since 2001, Mutsumi has specialized in traditional Japanese forging techniques, crafting hatchets, hunting knives, and kitchen knives. Recently, Mutsumi established his own independent workshop, continuing the Hinoura family's legacy of fine craftsmanship.
a. For the care and maintenance of Mutsumi Hinoura knives, please refer to our care guide below. b. Slight variations in measurements and surface finish are common in hand-forged Japanese knives. c. Photos shown may differ slightly from the actual piece as each knife is unique. If you'd like photos of the actual piece available, feel free to message us before purchasing.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Complete Care Guide
