Sujihiki筋引き
Slicing / Carving Knife (10¼”/26cm)
Carving and Slicing Raw or Cooked Meat and Fish
The Sujihiki is a thin, double-bevel Japanese knife designed for slicing raw or cooked protein such as meat or fish, or terrines. It is not intended for cutting onto bones and is not flexible. Side pressure should not be applied.
Don’t forget your recycled blade guard.
£330.00
FREE SHIPPING OVER £300 (MAINLAND UK)
Handmade in Seki
Samurai swords have been made in Seki for 800 years. Now the best kitchen knives in the world are produced there. Eight craftsmen are needed to make a Samurai sword, each a specialist in one part of the process. That is how to achieve the absolute best quality. At TOG we follow the same philosophy. Our blades are passed between eight tiny, specialised companies in Seki. Each knife is unique. We number each blade in celebration of these differences.
new 17 layer steel
TOG’s unique steels contain alternating layers of antimicrobial copper which give TOG knives their distinctive stripes. Like a Samurai sword, our blades have a hard central core steel for sharpness, surrounded by softer steel layers for strength. Our Sujihiki is now produced from a new version of our steel that has 17 layers. We have managed to improve both the strength and scratch resistance of this steel when compared to our original 21 layer steel.
Kebony Maple Handles
The handle of a knife is every bit as important than the blade. Ask a chef. We believe our handles are as comfortable as any in the world. We designed a unique ‘side scoop’ for added control. They are made from Kebony maple wood as it is natural, sustainable, water resistant and beautiful. Finally, to celebrate old and new coming together – a key aspect of Japanese culture – we have laser etched a 600 year old pattern on to each handle as a grip.
TOG are light, sharp as hell and feel fantastic to use. The Sujihiki is the best TOG Knife yet.
Adam HandlingChef Patron, The Frog Restaurants, London. British Chef of the Year 2014. Scottish Chef of the Year 2015.
REVIEWS
-
Used weekly on Saturday Kitchen Live BBC1
-
Best kitchen knife sets for every budget 2021
-
Endorsements from 10 Michelin Star Chefs
Know your knife
Technical Overview
- Length of cutting edge 260mm
- Overall length 388mm
- Blade depth 33mm
- Weight 156g
- Layers 17
- Number of metals in blade 4
- Core Steel AUS10
- HRC (Rockwell hardness of core steel) 61±1
Know your knife
Technical Overview
- Length of cutting edge 260mm
- Overall length 388mm
- Blade depth 33mm
- Weight 156g
- Layers 17
- Number of metals in blade 4
- Core Steel AUS10
- HRC (Rockwell hardness of core steel) 61±1
n
Caring for your knife
Spend a little time caring for your knives and they will give you back a lifetime of food prep’ heaven. It is worth it. Wash and dry them by hand straight after use. Keep them super sharp. Store them properly.
Knife after care
