Sakai Takayuki Blue Steel 2 Sujihiki knife 240mm ( 9.5 ") Packer Wood handle - Knife-Life - Best Japanese Knife Store
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SKU: ST#13023-SU240BS2
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Sakai Takayuki Blue Steel 2 Sujihiki knife 240mm ( 9.5 ") Packer Wood handle

Availability: In stock

This Sakai Takayuki Sujihiki knife (Japanese Slicer) knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 240mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi Blue steel 2 (Aogami #2) carbon steel. Western Style handle made from Packer Wood.

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This Sakai Takayuki Sujihiki knife (Japanese Slicer) knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 240mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi Blue steel 2 (Aogami #2) carbon steel. Western Style handle made from Packer Wood. The perfect blade shape, balance, and Hitachi carbon steel Blue steel 2 (Aogami #2) will guarantee excellent cutting ability and sharpness, but rust resistance is low. To prevent corrosion, please wipe the blade to dry after every use. This Sakai Takayuki Sujihiki knife (Japanese Slicer) is a perfect choice for home "Everyday" cooking and highly recommended for professionals. Knife packed in premium Japanese authentic gift box with traditional patterns.

Knife Type Sujihiki
Brand Sakai Takayuki
Knife Style Western Style
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 360/14.2
Blade Lenth (mm/inch) 240/9.5
Blade Height at Base/Heel (mm/inch) 37/1.4566937
Blade Thickness above heel (mm/inch) 2/0.0787402
Blade Thickness above tip (mm/inch) 1/0.0393701
Blade Steel / Core steel Blue steel 2
Blade Core Hardness 61-62HRC
Blade Construction / Structure Monosteel
Blade Cladding Steel Blue steel 2
Knife Handle Material Packer Wood
Handle Bolster Yes
Total Knife Weight (g/Oz) 166/5.855484
Hand-sharpened Yes
Place of Origin Sakai Japan
Sujihiki knife ( Japanese Slicer) is a double-edged general-purpose slicing knife with a long narrow blade. Perfect for slicing any kind of boneless meat or fish. Blade lengths around 210mm-360mm. The most popular blade size is 240mm and 270mm.

After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.

Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.

We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.

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