Tsunehisa AUS8 Sujihiki Knife 270mm Pakkawood Handle - Made in Japan
Experience AUS8 Stainless Steel in a 270mm Sujihiki Built for Long, Clean Slicing Cuts
The Specs
- Steel: AUS8 stainless steel, 58-60 HRC
- Finish: Polished, engraved master's signature on right side
- Blade length: 270mm | Overall length: 430mm | Blade height: 40mm | Spine: 1.3mm | Weight: 170g
- Edge grind: Even 50/50 double bevel
- Handle: Pakkawood (Western style)
- Origin: Japan
The Sujihiki
AUS8 is a Japanese stainless steel from Aichi Steel with a well-balanced composition - high chromium (14.5%) for excellent corrosion resistance, carbon (0.7-0.75%) for hardness, and additions of vanadium and molybdenum for wear resistance and toughness. At 58-60 HRC it is a practical, easy-to-maintain steel that holds a working edge through daily prep and sharpens readily on Japanese water stones. The sujihiki is the Japanese slicing knife - a long, narrow blade designed to glide through proteins in single-stroke cuts with minimal drag. At 270mm this is the longer sujihiki option, ideal for slicing whole fish, portioning large roasts, and carving at the table. The laser-thin 1.3mm spine minimises resistance through the cut. Made in Japan.
Care & Maintenance
- Hand wash only - never dishwasher
- Dry immediately after washing
- Hone regularly on a ceramic rod or leather strop
- Sharpen on Japanese water stones (1000/3000 grit)
- Store on a magnetic strip or in a knife block
More Images
Tsunehisa AUS8 Sujihiki Knife 270mm Pakkawood Handle - Made in Japan
Experience AUS8 Stainless Steel in a 270mm Sujihiki Built for Long, Clean Slicing Cuts
The Specs
- Steel: AUS8 stainless steel, 58-60 HRC
- Finish: Polished, engraved master's signature on right side
- Blade length: 270mm | Overall length: 430mm | Blade height: 40mm | Spine: 1.3mm | Weight: 170g
- Edge grind: Even 50/50 double bevel
- Handle: Pakkawood (Western style)
- Origin: Japan
The Sujihiki
AUS8 is a Japanese stainless steel from Aichi Steel with a well-balanced composition - high chromium (14.5%) for excellent corrosion resistance, carbon (0.7-0.75%) for hardness, and additions of vanadium and molybdenum for wear resistance and toughness. At 58-60 HRC it is a practical, easy-to-maintain steel that holds a working edge through daily prep and sharpens readily on Japanese water stones. The sujihiki is the Japanese slicing knife - a long, narrow blade designed to glide through proteins in single-stroke cuts with minimal drag. At 270mm this is the longer sujihiki option, ideal for slicing whole fish, portioning large roasts, and carving at the table. The laser-thin 1.3mm spine minimises resistance through the cut. Made in Japan.
Care & Maintenance
- Hand wash only - never dishwasher
- Dry immediately after washing
- Hone regularly on a ceramic rod or leather strop
- Sharpen on Japanese water stones (1000/3000 grit)
- Store on a magnetic strip or in a knife block
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Experience AUS8 Stainless Steel in a 270mm Sujihiki Built for Long, Clean Slicing Cuts
The Specs
- Steel: AUS8 stainless steel, 58-60 HRC
- Finish: Polished, engraved master's signature on right side
- Blade length: 270mm | Overall length: 430mm | Blade height: 40mm | Spine: 1.3mm | Weight: 170g
- Edge grind: Even 50/50 double bevel
- Handle: Pakkawood (Western style)
- Origin: Japan
The Sujihiki
AUS8 is a Japanese stainless steel from Aichi Steel with a well-balanced composition - high chromium (14.5%) for excellent corrosion resistance, carbon (0.7-0.75%) for hardness, and additions of vanadium and molybdenum for wear resistance and toughness. At 58-60 HRC it is a practical, easy-to-maintain steel that holds a working edge through daily prep and sharpens readily on Japanese water stones. The sujihiki is the Japanese slicing knife - a long, narrow blade designed to glide through proteins in single-stroke cuts with minimal drag. At 270mm this is the longer sujihiki option, ideal for slicing whole fish, portioning large roasts, and carving at the table. The laser-thin 1.3mm spine minimises resistance through the cut. Made in Japan.
Care & Maintenance
- Hand wash only - never dishwasher
- Dry immediately after washing
- Hone regularly on a ceramic rod or leather strop
- Sharpen on Japanese water stones (1000/3000 grit)
- Store on a magnetic strip or in a knife block
