Experience Shirogami in the Japanese Slicing Knife
The Tsunehisa Shiro White Steel Sujihiki 240mm is made in Japan from Shirogami (White Paper) carbon steel with stainless cladding - a long, narrow slicing blade for carving roasts and slicing fish with a single clean pull-stroke, with the exceptionally fine edge that only pure carbon steel can achieve.
The Specs
Steel: Shirogami (White Paper) carbon steel core - stainless clad, San Mai
Blade length: 240mm | Narrow, long slicing profile
Edge grind: Even 50/50 double bevel
Handle: Pakkawood (Western Yo style)
Note: Reactive core - wipe dry immediately after use
Origin: Japan
One Stroke. Pure Carbon Precision.
The Sujihiki's long, narrow blade minimises surface contact with the protein, reducing friction and delivering thinner, more even slices than a gyuto ever could. Shirogami carbon steel takes a keener, more refined edge than stainless - making every slice cleaner and more precise. The stainless cladding protects the reactive core on the sides of the blade. Sharpens effortlessly on Japanese water stones. Made in Japan by Tsunehisa.
Care & Maintenance
Hand wash only - never dishwasher
Wipe dry immediately after use - the carbon steel core is reactive
Rinse immediately after contact with fish and salt
A natural patina will develop on the edge with use - this is normal and protects the steel
Sharpen on Japanese water stones - thin blade, use care
Store on a magnetic strip or in a knife block to protect the edge
