Tosa Sujihiki 270 mm, White #1

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  • Tosa Sujihiki 270 mm, White #1
  • Tosa Sujihiki 270 mm, White #1
  • Tosa Sujihiki 270 mm, White #1
  • Tosa Sujihiki 270 mm, White #1
  • Tosa Sujihiki 270 mm, White #1
  • Tosa Sujihiki 270 mm, White #1


Tosa Sujihiki 270 mm, White Steel #1 

These are in White steel #1 blade and hand finished with some marks showing the unique blade heritage.

Japanese Yanagiba blade in Tosa, Japan in  san mai construction with double bevels. The Sujihiki are long, slender and very sharp slicer blades. As is traditional in the Tosa region this also has double bevels like most modern chef knives today.

Tosa is within Japan considered a traditional place for forging knives and tools, these are traditional blades made with a combination of industrial machines and hand-finishing.

The carbon steel blade has black or tempered finish meaning the spine of the blade is dark then the grey cladding before the blade ends in the polished edge. The blade is a san mai construction meaning the hard cutting steel is the middle while the softer cheeks are seen as the grey band between the polished edge and the black spine.

 The high hardness of Japanese White #1 steel gives good edge retention qualities but will make these more brittle than Western chef knives. These should not be given as gifts to "non-knife people" as they will come back with chipped edges if not treated with respect. As all carbon steel blades they will patina over time in the kitchen and needs to be kept washed and dry between use.

Blade length is 270 mm plus the stick tang.

These are unique blades for chefs who will appreciate the tradition and skill that has gone into creating rustic looking blades in high-performance blades and will not use these as a chopper. Each is unique and will have some marks or scratches showing as a result of being made partially by hand.

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