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Ittetsu Migaki | 270 Sujihiki Knife

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Ittetsu Migaki | 270 Sujihiki Knife

From Echizen knife village, crafted from Blue Super Steel with stainless cladding, Ittetsu Kurouchi are a high performance carbon steel knife these Suji are taller than most. Super useful in a professional kitchen or at home.

  • Ittetsu Japanese Knife
  • 270mm Sujihiki Knife
  • Aogami (Blue) Super, Stainless Cladding
  • Handle:
    • Walnut Timber and Macassar Ebony 
    • Maple Ring
  • Hand-crafted in Echizen, Japan

  • Edge Length: 268mm | Overall Length: 421mm | Blade Height: 39mm | Weight: 158g
  • Blade Thickness: (A) 2.6 (B) 2.3 (C) 0.7

* High carbon steel (found in the core / edge of this chef knife) will change colour (patina) during use, care is required to prevent rust. 
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

  
Japanese Kitchen Knives & Whetstones Australia

Japanese Kitchen Knife | Sujihiki (Slicing Knife)

The Sujihiki knife is a great knife to have in your kitchen, traditionally used in Japan as a slicing knife (the home version of a Yanagiba (Sashimi knife)), it also works very well for general kitchen duties as a utility knife. The sujihiki is a light and nimble knife, long, thin and narrow with a double bevel grind. They obviously do work well for preparing sashimi, but also a wide variety of other slicing tasks.


    From Echizen knife village, crafted from Blue Super Steel with stainless cladding, Ittetsu Kurouchi are a high performance carbon steel knife these Suji are taller than most. Super useful in a professional kitchen or at home.

    • Ittetsu Japanese Knife
    • 270mm Sujihiki Knife
    • Aogami (Blue) Super, Stainless Cladding
    • Handle:
      • Walnut Timber and Macassar Ebony 
      • Maple Ring
    • Hand-crafted in Echizen, Japan

    • Edge Length: 268mm | Overall Length: 421mm | Blade Height: 39mm | Weight: 158g
    • Blade Thickness: (A) 2.6 (B) 2.3 (C) 0.7

    * High carbon steel (found in the core / edge of this chef knife) will change colour (patina) during use, care is required to prevent rust. 
    * As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

      
    Japanese Kitchen Knives & Whetstones Australia

    Japanese Kitchen Knife | Sujihiki (Slicing Knife)

    The Sujihiki knife is a great knife to have in your kitchen, traditionally used in Japan as a slicing knife (the home version of a Yanagiba (Sashimi knife)), it also works very well for general kitchen duties as a utility knife. The sujihiki is a light and nimble knife, long, thin and narrow with a double bevel grind. They obviously do work well for preparing sashimi, but also a wide variety of other slicing tasks.


      $342.00
      Ittetsu Migaki | 270 Sujihiki Knife—
      $342.00

      Description

      From Echizen knife village, crafted from Blue Super Steel with stainless cladding, Ittetsu Kurouchi are a high performance carbon steel knife these Suji are taller than most. Super useful in a professional kitchen or at home.

      • Ittetsu Japanese Knife
      • 270mm Sujihiki Knife
      • Aogami (Blue) Super, Stainless Cladding
      • Handle:
        • Walnut Timber and Macassar Ebony 
        • Maple Ring
      • Hand-crafted in Echizen, Japan

      • Edge Length: 268mm | Overall Length: 421mm | Blade Height: 39mm | Weight: 158g
      • Blade Thickness: (A) 2.6 (B) 2.3 (C) 0.7

      * High carbon steel (found in the core / edge of this chef knife) will change colour (patina) during use, care is required to prevent rust. 
      * As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

        
      Japanese Kitchen Knives & Whetstones Australia

      Japanese Kitchen Knife | Sujihiki (Slicing Knife)

      The Sujihiki knife is a great knife to have in your kitchen, traditionally used in Japan as a slicing knife (the home version of a Yanagiba (Sashimi knife)), it also works very well for general kitchen duties as a utility knife. The sujihiki is a light and nimble knife, long, thin and narrow with a double bevel grind. They obviously do work well for preparing sashimi, but also a wide variety of other slicing tasks.