Masakage Kiri Sujihiki 270mm

A beautiful and elegant slicer.

The sujihiki is the Japanese equivalent of our carving knife. Slim and long to allow fewer passes of the blade through the meat this knife will not only do the job impeccably but will turn a few heads in the process with its stunning looks.

At a glance

We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.

4 / 5 Performance

VG10 is a steel that was invented especially for the cutlery business, it has an ability to hold and maintain an edge for a long time. The Kiri knives are thin behind the edge so performance is great. It can be a little difficult to sharpen VG10 if you want it back to its out of the box sharpness but with a little practice it can be done, just make sure you have the right tools.

5 / 5 Beauty

Kiri means mist in Japanese and the blades on these knives resemble that by creative use of the damascus cladding. This creates a beautiful swirling pattern that's pleasing to the eye and will look great in the kitchen! The handle is the same as on the Yuki range, an oval white magnolia handle with a red pakka wood ferrule, it looks very striking against the blade and creates a very fresh looking knife.

5 / 5 Comfort

The oval handle is very comfortable to use whether you are left or right handed and the heel of the knife and the spine (right where you'll have your fingers in a pinch grip) have been rounded slightly to avoid discomfort, a real annoyance on cheap or badly made knives. These knives are also quite light so you should be able to happily use them for a long time without fatigue.

4 / 5 Durability

VG10 steel has the ability to hold and maintain an edge for a long time making it one of the best for durability, it is incredibly hard though meaning it can chip if you hit a bone or similar. The knife will hold its edge for a long time but when it comes to sharpening VG10 can be a little tricky if you want to get it screamingly sharp again. You need to have the right tools for the job so some research may be needed into the correct technique in order to get the best results.

5 / 5 Ease of Care

VG10 is one of the easiest steels to care for due to its stainless qualities. The Kiri range is clad in a softer stainless steel making the whole knife a breeze to look after. The usual rules apply though, no dishwashers and no leaving it in pools of water!

5 / 5 Value for money

Easy to care for and great looking, what more could you ask for? The fit and finish is superb as is always the case with the Masakage knives and with the benefit of being made by such an experienced blacksmith we feel that the price is great.

The technical bits

  • Blade length 271 mm (Measurement of the cutting edge)
  • Total length 427 mm (Blade + Handle)
  • Blade width 3 mm (Measured where blade enters handle)
  • Blade height 4 mm Heel to spine
  • Total weight 159 grams
  • Blade Material VG10 cutting edge, laminated in Stainless
  • Style Japanese
  • Handle Style Japanese
  • Tang Style Half
  • Left or right handed Both

Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.

What You Get

Beautiful blue fibre boxes with the Masakage logo and name in silver foil on the lid. On the inside you will find a blue stepped inlay and your beautiful knife of course, wrapped in Japanese newspaper by the craftsmen who made it. So while you're not working on your knife skills you can catch up your Japanese language skills. Talk about the gift that keeps on giving...

What is a knife?

The sujihiki is the Japanese equivalent of a Western carving knife - slim and long to allow fewer passes of the blade through boneless pieces of meat it helps avoid tearing which gives a more succulent piece of meat as a result.

Still need some advice choosing the right knife?

We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.