Ohishi kurouchi aogami#1 sujihiki 240mm

The Ohishi Kurouchi Aogami#1 Sujihiki 240mm is a Japanese slicing knife, crafted in Tosa, Japan. Designed for precision tasks, its long, thin blade is well-suited for slicing boneless proteins.

• Handforged in Tosa, Japan for the Ohishi brand
• Sujihiki: Long, thin double-bevel slicing knife for clean cuts through proteins, with minimal blade height for reduced friction
• 243mm (9.57") cutting edge length
• Aogami#1 (Blue#1) core from Hitachi Metals, Ltd. with ~64 HRC
• Reactive iron cladding develops a protective patina over time
• Kurouchi finish for a rustic and traditional look
• Ergonomic rosewood handle for a comfortable and secure grip

Established in 2003, Ohishi and its sister brand Akifusa are both Japanese knife brands owned by Nakaya Co., Ltd., a company producing cutting tools since 1907. Originally founded in Hokkaido, the company relocated to Sanjo in 1961. Both Ohishi and Akifusa knives are crafted by skilled regional blacksmiths, combining traditional craftsmanship with modern steel performance. The brands feature distinct styling and material preferences, providing a range of options for knife users.

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Brand: Ohishi
Producing Area: Tosa, Japan
Knife type: sujihiki
Finish: kurouchi
Core steel: Aogami#1 (Blue#1)
HRC: ~64
Steel type: carbon steel
Cladding: iron clad

Overall length: 396mm
Blade length - heel to tip: 243mm (9.57")
Blade height at heel: 39.5mm
Spine thickness
• at the handle: 3.8mm
• at the heel: 3.5mm
• midway: 2.2mm
• 1cm from the tip: 1.3mm
Weight: 188g
Edge/bevel: 50:50
Handle: d-shaped rosewood
Saya/ sheath: Not included

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Note:
a. For the care and maintenance of Japanese knives, such as this Ohishi kurouchi aogami#1 240mm sujihiki knife, please refer to our care guide below.
b. Slight measurement variations are common in Japanese kitchen knives.
c. Small surface finish variations in knives are a normal part of the handcrafting process.