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Wakui Toshihiro Damascus Sujihiki 240mm
Sujihiki – Japanese Slicing Knife
The sujihiki is Japan’s answer to the carving knife — long, narrow, and designed for clean, single-direction cuts. Its extended blade length reduces drag, allowing you to slice proteins in one smooth motion without sawing. Ideal for meat and fish, it produces neat, precise slices while preserving texture and presentation.
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Damascus – Layered Steel Finish
The Damascus finish is created by layering multiple steels together, then revealing the flowing pattern through grinding and polishing. On this knife, the cladding is carbon steel, giving it a more traditional, fully reactive construction. Each blade carries its own unique pattern, developing further character as it patinas with use.
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Wakui Toshihiro – Sanjo Craftsmanship
Wakui Toshihiro is a highly respected blacksmith working out of Sanjo, Niigata — a region known for robust, performance-focused blades. His knives are defined by clean forging, excellent heat treatment, and precise grinds that prioritise cutting feel above all else. Typically thin behind the edge with a confident spine, Wakui’s work strikes a rare balance between durability and refined cutting performance.
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Aogami #2 (Blue 2) Steel – Carbon Damascus Cladding & Care
Aogami #2 is a high-carbon steel known for its excellent balance of sharpness, edge retention, and toughness. It takes a very fine edge with ease and holds it well, making it a dependable choice for both precise slicing and general prep.
This knife features a fully reactive carbon steel Damascus cladding over the core. The softer outer layers act as a shock absorber, helping protect the harder core during use. Both core and cladding will develop a natural patina over time and will rust quickly if left wet. Dry thoroughly after use, avoid prolonged contact with acidic foods, and wipe during prep to keep it in good condition.
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Care & Use
As a fully reactive carbon steel construction, this knife requires a little more attention in day-to-day use. Rinse and dry after use, never leave it wet, and store in a dry environment. Use a wooden or rubber board and avoid twisting or scraping with the edge to maintain performance.
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Specifications
Blade Length: 240mm
Blade Shape: Sujihiki
Steel: Aogami #2 (Blue 2) Carbon Steel Core
Construction: San Mai (carbon steel Damascus clad)
Finish: Damascus
Handle: Ebony Wa Handle
Origin: Sanjo, Niigata, Japan
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of Community Cutlery as a home for enthusiasts, for people who love the ritual of food preparation and who have realised the charm in doing it with quality tools, with items that are as pleasing on the eye as they are practical in the hand.
