Kikuichi Nickel Warikomi Damascus Sujihiki Knife

A Sujihiki is a Japanese-style slicing knife designed specifically for carving meats, trimming fat, and slicing boneless roasts or fish. Its long, slender blade allows for clean, single-stroke cuts that prevent tearing the delicate fibers of the protein.

The AUS10 steel core is a high-carbon stainless steel known for its excellent edge retention and durability. It allows the blade to maintain a razor-sharp edge for longer periods while remaining relatively easy to sharpen compared to some ultra-hard powdered steels.

While the 45-layer Damascus finish is visually striking, it is created by layering different types of steel over the core. This process adds structural integrity to the blade while providing a unique, non-stick surface that helps food release more easily during slicing.

This knife is not dishwasher safe, as high heat and harsh detergents will damage the wood handle and dull the blade. Hand wash the knife with mild soap, dry it immediately with a soft cloth, and occasionally apply a food-safe mineral oil to the handle to keep the wood from drying out.

No, the Sujihiki is designed for precision slicing of boneless items. The thin, agile blade is not intended for chopping through bone, frozen foods, or dense vegetables, as these actions can cause the edge to chip or the blade to snap.