Sujihiki: Long, thin double-bevel slicing knife for clean cuts through proteins, with minimal blade height for reduced friction
272mm (10.71") cutting edge length
VG-XEOS stainless steel core; from Takefu Special Steel Co., Ltd.
Sleek migaki (polished) finish
Traditional octagonal oak handle for comfortable grip control
Ideal for both home cooks and professional chefs
Excellent for portioning roasts, slicing fish, and detailed protein work
Low-maintenance stainless steel suitable for busy professional kitchens
Yu Kurosaki is an Echizen Traditional Craftsman born in Fukui Prefecture in 1979. After completing 12 years of training at Kanehiro Uchihamono, he established his own workshop, Kurosaki Uchihamono. His work focuses on handcrafted knives that combine traditional Echizen forging methods with practical design elements. Operating from Takefu Knife Village, he specializes in producing high-performance kitchen knives using various steel types, including both carbon and stainless options.
Overall length: 426mm Blade length - heel to tip: 272mm (10.71") Blade height at the heel: 43mm Spine thickness: • at the handle: 2.0mm • at the heel: 1.9mm • midway: 1.9mm • 1cm from the tip: 0.8mm Weight: 176g Edge/bevel: 50:50 Handle: octagonal oak Hand orientation: ambidextrous Saya/ sheath: Not included
⎯ Note: a. For the care and maintenance of Japanese knives, such as this 270mm Yu Kurosaki VG-XEOS kiritsuke 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.
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
