Tsunehisa Aogami Sakimaru Sujihiki 240mm - Made in Japan

Experience Aogami #2 carbon steel in a traditional sakimaru sujihiki - a blade built for the art of slicing.

The Specs

• Steel: Aogami #2 (Blue Paper #2) high-carbon steel
• Blade length: 240mm
• Overall length: 400mm
• Blade height: 34mm
• Spine thickness: 5mm
• Weight: 250g
• Tip: Sakimaru (rounded tanto-style tip)
• Edge grind: Single or double bevel - traditional Japanese geometry
• Handle: Rosewood octagonal Wa handle with buffalo horn ferrule
• Origin: Made in Japan

The Sakimaru Sujihiki

The sakimaru sujihiki is a refined variation of the classic sujihiki slicing knife, distinguished by its rounded tanto-style tip - a profile borrowed from traditional Japanese sword-making. This tip reduces the risk of piercing delicate proteins during slicing and gives the knife a distinctive, elegant silhouette. Aogami #2 (Blue Paper Steel) is one of the most respected high-carbon steels in Japanese knife-making - a step up from Shirogami, with added chromium and tungsten for improved wear resistance and edge retention, while retaining the fine grain structure and exceptional sharpness that carbon steel is known for. At 240mm this knife is purpose-built for slicing fish for sashimi and nigiri, portioning proteins, and any task where a long, clean draw-stroke is required. The rosewood Wa handle with buffalo horn ferrule is traditional in character and well-balanced in the hand. Made in Japan by Tsunehisa.

Care & Maintenance

• Hand wash only - never dishwasher
• Dry immediately and thoroughly after each use - Aogami is reactive carbon steel
• Rinse immediately after contact with fish, salt, or acidic ingredients
• Apply a light coat of food-safe oil (camellia or mineral) if storing for extended periods
• Sharpen on Japanese water stones - takes an exceptionally fine edge
• No honing rod - use a leather strop to maintain the edge between sharpenings
• Keep the rosewood handle dry - do not soak
• Store on a magnetic strip or in a knife block - avoid loose drawers