Nashiji Sujihiki

Sujihiki 240 - Turn heads even before slicing

The core steel is blue paper steel (Aogami #2). This refers to the old system of classifying steel in Japan, not the color of the steel. It is similar to the older white paper steel (Shirogami) with the additions of tungsten and chromium. This results in harder steel, better edge retention, and smaller brittleness. 

The outside layers are also traditional high carbon steel. Only hand wash and oil the knife using kitchen oil to keep it for decades to come!

The handles are made of natural chestnut wood, and they are also shaped by hand using sandpaper. Seamless handling in various positions makes this knife a great fit for any hand.

Sujihiki knives are also known as slicers in western cuisine. You can use them in the kitchen as well as on the table as they add a stunning image to a dinner table. They are very efficient and easy to sharpen.

The knives are forged, sharpened, tested, and packed individually, at Tadafusa Open Factory, in Sanjo, Niigata.

In the box

• Nashiji Sujihiki 240mm