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Ryusen Japan | Fukakuryu Kai 270 Sujihiki Knife

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Ryusen Japan | Fukakuryu Kai 270 Sujihiki Knife

Hand-crafted in Echizen, Japan from high-performance stainless steel, this range is as lovely in hand as it is to look at. One of the most exciting releases of the year.

  • Ryusen Japan, Fukakuryu Kai range
  • 270mm Sujihiki Knife
  • Crafted in Echizen City, Japan
  • ATS-314 Stainless Steel Core
  • Stainless 63-Layer Damascus Clad
  • Birch Wood Handle
    • Handles are highly figured and will differ
  • Crafted in Japan
  • HRC 61

  • Edge Length: 274mm | Overall Length: 429mm | Blade Height: 41mm | Weight: 196g
  • Blade Thickness: (A) 2.4 (B) 2.3 (C) 0.5
    Japanese Knife Thickness Measurement Diagram

* 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.


    Hand-crafted in Echizen, Japan from high-performance stainless steel, this range is as lovely in hand as it is to look at. One of the most exciting releases of the year.

    • Ryusen Japan, Fukakuryu Kai range
    • 270mm Sujihiki Knife
    • Crafted in Echizen City, Japan
    • ATS-314 Stainless Steel Core
    • Stainless 63-Layer Damascus Clad
    • Birch Wood Handle
      • Handles are highly figured and will differ
    • Crafted in Japan
    • HRC 61

    • Edge Length: 274mm | Overall Length: 429mm | Blade Height: 41mm | Weight: 196g
    • Blade Thickness: (A) 2.4 (B) 2.3 (C) 0.5
      Japanese Knife Thickness Measurement Diagram

    * 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.


      $262.20

      Original: $874.00

      -70%
      Ryusen Japan | Fukakuryu Kai 270 Sujihiki Knife—

      $874.00

      $262.20

      Description

      Hand-crafted in Echizen, Japan from high-performance stainless steel, this range is as lovely in hand as it is to look at. One of the most exciting releases of the year.

      • Ryusen Japan, Fukakuryu Kai range
      • 270mm Sujihiki Knife
      • Crafted in Echizen City, Japan
      • ATS-314 Stainless Steel Core
      • Stainless 63-Layer Damascus Clad
      • Birch Wood Handle
        • Handles are highly figured and will differ
      • Crafted in Japan
      • HRC 61

      • Edge Length: 274mm | Overall Length: 429mm | Blade Height: 41mm | Weight: 196g
      • Blade Thickness: (A) 2.4 (B) 2.3 (C) 0.5
        Japanese Knife Thickness Measurement Diagram

      * 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.