Sakai Kikumori - Gokujyo Sujihiki

  • £316.00


The sujihiki is very impressive knife to have in your collection, purpose made for slicing boneless meats and fish. The short height of the blade creates less friction when slicing and helps it to draw through fish and meat effortlessly, couple this with the 270mm blade length, enabling you to achieve super sharp, clean slices.
Forged by Yoshikazu Tanaka, one of the most respected blacksmiths in the Sakai region, the Gokujyo line is an exceptional range of knives, capable of taking and holding a great edge. Finished to an excellent standard they would make a great choice for keen home cooks or professionals working within the industry.  Lovely and thin behind the cutting edge.

Like many of the Japanese knives we sell at Community Cutlery, the Gokujyo range is made with a traditional San Mai construction, in this case comprising of a white #2 carbon steel core with a soft iron cladding. Forging the metals together in this way helps to utilise the best points of each metal type, a hard steel core provides great sharpen-ability and edge retention, making it great for slicing and cutting and then the softer metal cladding brings it's greatly increased shock resistant qualities and helps make the blade an all round more robust tool, reducing the likelihood of it breaking. 

Sujihiki 270mm

Blade Material – White (Shirogami) #2 Carbon Steel 

Handle Material – Walnut

Blade length – 270mm

Total Length – 350mm

Blade Height – 40mm

Weight – 170g

Hardness – 62-63 HRC

Sakai, in the Osaka region of Japan has been a thriving hub for Japanese blade making for over 600 years. Sakai Kikumori, itself approaching 100 years in business, continue to work with some of the areas most skilled craftspeople to produce a broad range of high end cutlery.

A note on carbon steel - Like many others we at Community Cutlery favour carbon over stainless steel for its ability to take a keener edge and hold it for longer, for this privilege we need to care for our carbon products with a little more consideration, particularly when it comes to washing. Once you’ve finished with your knife (or even during use if you've a long prep session ahead of you!) we recommend giving it a quick wash and a thorough dry, as if left wet it will start to rust, surprisingly quickly. If this does happen then take a dry scourer and lightly give it a rub, another rinse and a good dry, it should come off with relative ease. With use you will also notice a light change in the colour of the blade, this patina is natural, beautiful and to be cherished, it’s like your knife developing its own fingerprint!

And for many reasons - Never put your knives in the dishwasher


Knives are only available to persons over 18 years of age. Due to the nature of our business ALL customers will be asked to prove their age at checkout.