Yoshikazu Ikeda crafted this Shirogami #3 Honyaki Sujihiki for his house brand, Sakai Hokushin. Sharpened to precision by Hideki Ino, the blade features a mirror finish on its hardened steel. It is complemented by a simple octagonal ebony handle. The Sujihiki is primarily intended for slicing fish and boneless meats, making it a favorite choice for chefs and culinary enthusiasts who prioritize clean and efficient cuts.
Details
Brand: Sakai Hokushin
Blacksmith: Yoshikazu Ikeda
Sharpener: Hideki Ino
Location: Sakai, Japan
Finish: Mirror finish on hardened steel ("ha")
Construction Type: Abura-Honyaki
Steel: Shirogami #3 / White #3
Blade & Handle Specs
Overall Length: 392mm
Blade Length (Heel to Tip): 230mm
Blade Height at Heel: 39.5mm
Spine Thickness:
At the handle: 2.7mm
At the heel: 2.6mm
Midway: 2.2mm
1cm from the tip: 1.2mm
Weight: 184g
Edge/bevel: 50:50
Handle: Octagonal ebony with horn ferrule
Hand Orientation: Ambidextrous
Saya/Sheath: Not included
Notes:
For the care and maintenance of Japanese knives, such as the Yoshikazu Ikeda Shirogami #3 Sujihiki, please refer to our care guide.
There may be slight variations in the measurements of handcrafted Japanese kitchen knives.
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
