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Mazaki Kasumi | 270 Sujihiki Knife

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Mazaki Kasumi | 270 Sujihiki Knife

Mazaki San is a solo blacksmith hand-crafting all aspects of his knives in-house. Apprenticing under legendary master Kiyoshi Kato, he is creating some of the most sought-out knives at this present time. 

Knife is likely not pictured, but from the same batch. 

  • Mazaki Kasumi Carbon Steel Japanese Knife
  • Sanjo, Niigata
  • 270mm Sujihiki Knife
  • Migaki (Polish) finish
  • Shirogami (White) #2, Soft Iron Clad
  • Magnolia Handle with Walnut Ferrule
  • Hand-Crafted in Japan
  • Edge Length: 273mm |Overall Length: 430mm | Blade Height: 42mm | Weight: 166g
  • Blade Thickness: (A) 3.2 (B) 2.3 (C) 0.4


* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

* High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust.

 

 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.

    Mazaki San is a solo blacksmith hand-crafting all aspects of his knives in-house. Apprenticing under legendary master Kiyoshi Kato, he is creating some of the most sought-out knives at this present time. 

    Knife is likely not pictured, but from the same batch. 

    • Mazaki Kasumi Carbon Steel Japanese Knife
    • Sanjo, Niigata
    • 270mm Sujihiki Knife
    • Migaki (Polish) finish
    • Shirogami (White) #2, Soft Iron Clad
    • Magnolia Handle with Walnut Ferrule
    • Hand-Crafted in Japan
    • Edge Length: 273mm |Overall Length: 430mm | Blade Height: 42mm | Weight: 166g
    • Blade Thickness: (A) 3.2 (B) 2.3 (C) 0.4


    * As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

    * High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust.

     

     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.

      $163.20

      Original: $544.00

      -70%
      Mazaki Kasumi | 270 Sujihiki Knife—

      $544.00

      $163.20

      Description

      Mazaki San is a solo blacksmith hand-crafting all aspects of his knives in-house. Apprenticing under legendary master Kiyoshi Kato, he is creating some of the most sought-out knives at this present time. 

      Knife is likely not pictured, but from the same batch. 

      • Mazaki Kasumi Carbon Steel Japanese Knife
      • Sanjo, Niigata
      • 270mm Sujihiki Knife
      • Migaki (Polish) finish
      • Shirogami (White) #2, Soft Iron Clad
      • Magnolia Handle with Walnut Ferrule
      • Hand-Crafted in Japan
      • Edge Length: 273mm |Overall Length: 430mm | Blade Height: 42mm | Weight: 166g
      • Blade Thickness: (A) 3.2 (B) 2.3 (C) 0.4


      * As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

      * High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust.

       

       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.