Forged by Hikari in Japan, the Sujihiki chef's knife is forged to take and retain a fearsomely sharp edge. With a shorter blade cross section and a longer length for slicing, it is perfect for delivering precise cuts and is the perfect tool for sushi and sashimi preparation. With a little care and practice, it will provide many years of keen-edged service.
As with the other knives in Hikari's kitchen range, the Sujihiki features a stunning matt black forged finish. Its cutting edge is of high-carbon steel forged between outer layers of softer steel. The Sujihiki will take an extremely keen edge and sharpens beautifully on waterstones.
Every Sujihiki kitchen knife ships with a complimentary bottle of camellia oil to allow our customers to care for the knife as part of their usual wash-up routine - since this knife is forged with traditional metallurgy, it requires regular care and maintenance.
Both the cutting edge and the rest of the blade should be hand-washed after use, rinsed in hot water and dried thoroughly. Best care practise is to give the entire blade a light coat of camellia oil to prevent oxidisation and preserve its edge between uses. The free bottle of oil that ships with this knife should give many years of use.
For best results we recommend regular honing and edge maintenance with Japanese water stones. Click here to view our entire range, or if you are looking to begin a collection of quality honing tools, we recommend the complete sharpening kit.
Please note that this traditionally forged knife should never be put through a dishwasher.
Blade : White paper carbon steel core clad in an outer layer of soft steel
Handle : Sandal wood with black pakka wood ferrule