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A traditional Japanese slicing knife from the Hatsukokoro Kumokage range, combining an Aogami #2 carbon steel core with reactive soft iron Damascus cladding and a rustic Kurouchi finish.
At 250mm, the Sujihiki is designed for long, clean cuts through boneless meat and fish. Its narrow blade makes it particularly well suited to carving roasts, slicing steaks and preparing delicate portions of fish.
The Sujihiki is a long, narrow Japanese slicing knife, designed to make smooth, precise cuts with minimal resistance. Its slender blade reduces contact with food, while the generous length allows larger ingredients to be sliced in a single, controlled motion.
Particularly well suited to carving cooked meats, portioning boneless proteins and slicing fish, the Sujihiki is an excellent addition to a kitchen where precision and presentation matter.
Aogami #2 is a traditional Japanese high-carbon steel, prized for its ability to take an exceptionally sharp edge and offer excellent edge retention. It is a popular choice among Japanese knife makers for its balance of cutting performance, toughness and ease of sharpening.
The blade features layered soft iron Damascus cladding, creating a distinctive pattern across the surface. This is complemented by a rustic Kurouchi finish, the dark, forge-finished surface traditionally left on Japanese blades.
The combination gives each knife a characterful appearance, with subtle variations in the pattern and finish.
The blade features a traditional San Mai construction, with a hard Aogami #2 cutting core sandwiched between layers of softer iron. This provides support for the harder core while allowing the knife to retain a fine, sharp cutting edge.
Unlike stainless-clad knives, both the carbon steel core and soft iron cladding are reactive and will develop a patina with use.
Hatsukokoro is a Japanese knife brand based in Amagasaki, Hyogo Prefecture. Rather than producing all of its knives in a single workshop, Hatsukokoro works with a network of skilled blacksmiths, sharpeners and manufacturers across Japan, bringing together a diverse collection of steels, finishes and blade styles.
Their range includes everything from accessible everyday knives to exceptional handcrafted pieces, with an emphasis on quality, performance and traditional Japanese craftsmanship.
Both the Aogami #2 core and soft iron cladding are reactive and require a little more attention than stainless steel.
Hand wash and dry thoroughly immediately after use, particularly after cutting acidic ingredients. Never leave the knife wet, soaking in water or put it in the dishwasher.
A natural patina will develop across the blade over time, changing its appearance and adding to its character. This is completely normal and can help provide some protection against further oxidation.
Knife Type: Sujihiki
Blade Length: 250mm
Core Steel: Aogami #2 (Blue Paper Steel)
Cladding: Soft Iron Damascus
Construction: San Mai (3-Layer)
Blade Finish: Kurouchi / Damascus
You must be 18 or over to purchase this knife. Age verification will be required.
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.
