Sakimaru Sujihiki: Long, thin slicing knife with slight upward tip curve, specialized for clean pulls through boneless proteins
271mm (10.67") cutting edge length
Aogami #2 (Blue #2) carbon steel core
Reactive iron cladding develops a protective patina over time
Traditional kurouchi finish preserving forge scale
Oval rosewood handle
For right and left handed users
Tsunehisa is a Japanese knife brand that sources its blades from skilled craftsmen in renowned regions such as Seki and Tosa. Focusing on practicality and reliability, Tsunehisa offers excellent value, making them a solid choice for a wide range of users.
⎯ Brand: Tsunehisa Producing Area: Tosa, Japan Knife type: sakimaru sujihiki Use: Slicing knife for boneless proteins Finish: kurouchi Core steel: Aogami#2 (Blue#2) Steel type: carbon steel Cladding: iron clad
Overall length: 419mm Blade length (heel to tip): 271mm Blade height at the heel: 32.1mm Spine thickness at the handle: 5.0mm Spine thickness at the heel: 4.7mm Spine thickness midway: 3.6mm Spine thickness 1cm from the tip: 2.0mm Weight: 254g Edge/bevel: 50:50 Handle: oval rosewood with pakkawood ferrule Hand orientation: ambidextrous Saya/ sheath: Not included ⎯
Note: a. For the care and maintenance of Japanese knives, such as this Tsunehisa kurouchi aogami#2 sakimaru sujihiki knife, please refer to our care guide below. b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives. c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
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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 Care Guide
