Our Yoshihiro Inox Sujihiki is forged from a single piece of Aus-10 stainless steel and is complimented with a premium Octagonal Shaped premium rosewood handle that affixed with double ebony wood bolsters. It is NSF certified for use in commercial kitchens. With a carbon content of over 1%, the Yoshihiro Inox Stain-Resistant Aus-10 steel knives outclasses most other competitors in edge retention, toughness, and ease of sharpening.

Sujihiki Slicer knife with Honyaki Inox steel
Semi-Stainless steel finish
Double-edged blade
Octagonal Shaped Rosewood handle
Superior sharpness and edge retention
Handcrafted in Japan

One of the most essential knives a chef and a cook can have is a Japanese slicing knife known as a Sujihiki knife. Using the best ingredients requires the right tools. From slicing filets of fish fresh from the fish monger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional. The Sujihiki slicer is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon. Yoshihiro Ice Hardened Stainless Steel Sujihiki slicing knives are perfect for table side carving during holidays and special occasions. the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Yoshihiro Honyaki Inox Stainless Steel Wa Sujihiki Japanese Slicer Chef Knife is at the vanguard of Japanese cutlery, representing the highest level of craftsmanship. Honyaki means "true forged" and is the purest reflection of the traditional art of Japanese sword making. A single piece of Inox AUS-10 Steel (HRC 62-63) is heated in hearths that reach temperatures in the thousands and quenched in cool water for hardness and durability. Polished with a brilliant mirror finish, the Inox AUS-10 Honyaki knives offer the best of both worlds combining ancient Japanese sword making techniques with modern metallurgy. Composed of advanced high carbon stainless steel, AUS-10 knives provide peace of mind in high paced environments.

Japanese knives should always be sharpened and honed on premium quality Japanese water stones. For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.