––––––––––––––––––––––––––––––––––––––––––––––
The sujihiki is a long, narrow slicing knife designed for clean, uninterrupted cuts. Ideal for carving meat, portioning fish, or trimming proteins, its slender profile reduces friction so the blade glides through food with minimal resistance.
Compared to Western carving knives, it’s thinner and lighter — favouring precision and presentation over brute force.
––––––––––––––––––––––––––––––––––––––––––––––
This blade is built using san mai construction: a hard Aogami Super (Blue Super) carbon steel core clad in softer outer layers.
Aogami Super is a high-carbon steel known for exceptional sharpness, outstanding edge retention and impressive toughness when properly heat treated. It takes a very refined edge and holds it through extended prep.
Expect strong performance — with the character and maintenance requirements that come with carbon steel.
––––––––––––––––––––––––––––––––––––––––––––––
The upper blade retains a dark kurouchi finish — a protective forge scale that gives a raw, traditional appearance.
Below, the suminagashi (ink-flow) pattern reveals the layered steel beneath, adding subtle movement to the blade face. The combination balances rustic character with refined detailing.
––––––––––––––––––––––––––––––––––––––––––––––
Akifusa knives are respected for precise heat treatment and performance-driven geometry. Known for working with advanced steels and consistent grinds, they offer serious cutting ability without unnecessary ornamentation.
This is a knife built for function first — with aesthetics that follow naturally from its construction.
––––––––––––––––––––––––––––––––––––––––––––––
Fitted with a rosewood wa handle. Lightweight, stable and comfortable during longer slicing sessions.
––––––––––––––––––––––––––––––––––––––––––––––
• Hand wash only — never dishwasher.
• Dry thoroughly after use.
• Use wooden or rubber boards to protect the edge.
• Store safely in a block, on a magnetic rack, or in a saya.
• Strop regularly; sharpen on whetstones when required.
• Carbon steel will develop a patina — this is normal and protective.
––––––––––––––––––––––––––––––––––––––––––––––
Blade shape — Sujihiki
Maker — Akifusa
Construction — San mai
Core steel — Aogami Super carbon steel
Finish — Kurouchi / Suminagashi
Edge grind — 50/50
Handle — Rosewood
Blade length — 240mm
Total length — 403mm
Blade height at heel — 53mm
Spine thickness at heel — 3.85mm
Thickness behind the edge — 0.33mm
(Weight and HRC available on request.)
––––––––––––––––––––––––––––––––––––––––––––––
Age Restriction
Knives are only available to persons over 18 years of age. Due to the nature of our business, all customers will be required to verify their age at checkout.
We ship Tuesday to Saturday using Royal Mail Tracked 24.
All knives ship via an age verified service in accordance with The Offensive Weapons Act 2019, which will mean the postie will need you to be in to receive the delivery & to check your ID if you look under 25.
The law also requires us to carry out a soft age check of the purchaser after checkout, this is done by an automated system that usually doesn't require your input, although we will need to contact you for proof of age if you fail, which can sometimes happen if you use a work address.
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.
