Seki Kanetsugu Zuiun Sujihiki

A Sujihiki is a Japanese-style slicing knife designed specifically for carving proteins. Its long, thin blade allows you to slice through raw fish, cooked roasts, or poultry in a single, clean motion without sawing or tearing the fibers.

SG2 is a high-speed powder steel known for its exceptional hardness and edge retention. It holds a razor-sharp edge significantly longer than standard stainless steels, meaning you will need to sharpen it less frequently, though it requires careful handling to avoid chipping.

Yes, the heptagon shape is designed to provide a secure, ergonomic grip that naturally indexes in your hand. This shape prevents the knife from rotating during use, offering better control and stability during long prep sessions.

No, this knife is not dishwasher safe. The high-carbon SG2 steel and the wood handle can be damaged by the high heat, harsh detergents, and moisture of a dishwasher; always hand wash and dry it immediately after use.

While the Damascus cladding creates a beautiful aesthetic, it also serves a functional purpose by protecting the core SG2 steel. It adds a layer of durability to the blade, helping to maintain structural integrity while you slice.

This is a high-performance tool that requires some experience with knife maintenance. Because the steel is very hard (62 HRC), it is brittle and can chip if used on bones or frozen foods, so it is best suited for cooks who are comfortable handling and maintaining professional-grade cutlery.