Miscellaneous One offs Zakuri Sujihiki 270mm

Aogami blue #1 steel makes this knife a great value purchase!

Hand-made by blacksmith Michikuni Tokaji in Tosa, Japan, this sujihiki punches way above its price point. Blue #1 steel (approx 60:61 HRC) sandwiched between a reactive carbon cladding means that this knife will take and hold a great edge. 

Paired with a D-shaped rosewood handle and black plastic ferrule, the fit and finish on this is a little scrappy but it does the job. The D-shape means it's meant really for right-handed people but when we've tested these kinds of handles before on our leftie in the office he says they are fine!

Sharpness out of the box is OK but give it a go on the stones before using it and you'll be able to achieve a screamingly sharp edge.

All in all a cracking knife for the price, just be aware of the extra care a carbon knife requires.

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

A solid performer at the price and a good level of sharpness out of the box too. 

4 / 5 Beauty

We love this blade, the dark brooding looks have a teal coloured hue to it that looks amazing.

The technical bits

  • Blade length 279 mm (Measurement of the cutting edge)
  • Total length 439 mm (Blade + Handle)
  • Blade height 34 mm Heel to spine
  • Total weight 171 grams
  • 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

Depending on the knife and blacksmith the packaging may vary so check on the knife you're buying and we'll try and include a photo or description of everything that comes with it. Rest assured, as with all our knives, we'll still send out some plasters and a knife care tips card with your purchase.

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.