Kikuichi Sujihiki Warikomi Gold Sushi Knife

A Sujihiki is a Japanese slicing knife designed for clean, single-stroke cuts. It is ideal for portioning boneless proteins, such as raw fish for sushi or sashimi, as well as carving cooked roasts.

San Mai construction involves sandwiching a hard VG1 steel core between layers of softer stainless steel. This provides the superior edge retention of high-carbon steel while utilizing the outer layers to protect the core from chipping and corrosion.

Yes. While it features authentic Japanese craftsmanship, it uses a 50:50 double bevel and a Western-style handle, making it very intuitive for those accustomed to European-style cutlery.

VG1 is a high-quality stainless steel, meaning it is significantly more resistant to rust and staining than traditional high-carbon Japanese steels. However, you should still hand wash and dry the blade immediately after use to maintain its finish.

No. This knife is designed specifically for precision slicing and carving. Using it on bones or frozen foods can damage the fine edge, and its long, thin profile is not intended for the heavy-duty chopping required for dense vegetables.