Tsunehisa Aogami Sakimaru Sujihiki 270mm

Experience the razor-sharp precision of a traditional Japanese carbon steel slicer, built for sashimi, nigiri, and fine meat work.

The Specs

• Steel: Aogami #2 (Blue Paper Steel) with chromium and tungsten additions
• Edge angle: Single bevel / traditional Japanese grind
• Blade length: 270mm
• Overall length: 420mm
• Blade height: 34mm
• Blade thickness: 5mm
• Weight: 260g
• Handle: Rosewood with buffalo horn ferrule (Wa-style)
• Origin: Tosa, Japan

The Tsunehisa Sakimaru Sujihiki is a specialist slicing knife with a distinctive tanto-style tip (sakimaru), borrowed from katana geometry. Aogami #2 is among the finest high-carbon steels available - chromium and tungsten additions improve wear and corrosion resistance without sacrificing the steel's legendary ability to take and hold a hair-splitting edge. The result is a knife that glides through fish and meat with minimal resistance, producing clean, precise cuts that preserve texture and presentation. Made in Tosa, Japan's historic blade-making region.

Care and Maintenance

• Hand wash only - never dishwasher
• Dry immediately after use to prevent carbon steel patina and rust
• Hone regularly with a ceramic or leather strop
• Sharpen on whetstones; professional sharpening recommended for single-bevel geometry
• Store on a magnetic rack or in a saya (blade guard)