Yoshihiro Aogami Super Sujihiki
Best high performance slicer for dedicated home chefs and professionals
This high-performance slicer pairs an exceptionally hard carbon steel core with a traditional rosewood handle for unmatched precision. It is built for those who prioritize edge retention and sharpness above all else, requiring diligent maintenance to prevent rust.
$259.00
at
YuiSenri
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Who it's for
- Professional chefs requiring long-lasting sharpness during busy shifts
- Culinary enthusiasts seeking restaurant-quality presentation for meats and fish
- Experienced sharpeners who appreciate the feedback of premium carbon steel
Who should skip it
- Busy home cooks who prefer low-maintenance or dishwasher-safe tools
- Users accustomed to heavy-duty, flexible Western-style carving knives
- Budget-conscious shoppers looking for a basic utility slicer
Performance breakdown
Edge Retention
Aogami Super steel holds a razor-sharp edge through extensive professional prep.
Slicing Precision
The long, slender blade glides through proteins with minimal resistance.
Maintenance Demand
High-carbon core requires diligent drying and care to prevent oxidation.
Ergonomic Comfort
Traditional octagonal handle offers a secure, natural grip for long sessions.
Build Quality
Expert Japanese craftsmanship balances high-performance steel with durable stainless cladding.
Versatility
Specialized slicer geometry excels at proteins but lacks general-purpose utility.
Key Specs
Blade Material
Aogami Super core with Stainless Steel cladding
Handle Material
Octagonal Shitan (Rosewood)
Blade Length
9.4 inches
Knife Type
Sujihiki (Slicer)
Edge Type
Double bevel
Country of Origin
Japan
Commercial Use
Yes
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