Yoshihiro Aogami Super Sujihiki

A Sujihiki is a Japanese-style slicer designed primarily for carving cooked meats, trimming silverskin, and slicing raw fish or proteins. Its long, narrow blade allows you to make clean, single-stroke cuts without sawing, which preserves the texture and juices of the meat.

Yes. Because the core is high-carbon steel, it is reactive and prone to oxidation or rust if left wet. You must wipe the blade dry immediately after every use and avoid leaving it in the sink or dishwasher.

The stainless cladding protects the reactive carbon steel core from rust and staining while maintaining the exceptional sharpness of the Aogami Super edge. It offers the best of both worlds: the high-performance cutting ability of carbon steel with the lower maintenance of stainless steel on the exterior.

While it is built to professional standards, it is an excellent tool for any serious home cook who appreciates precision. If you are comfortable with basic knife maintenance—specifically keeping the blade dry and honing it regularly—it will perform beautifully in a home kitchen.

A double bevel edge is sharpened on both sides, making it versatile and intuitive to use for both right- and left-handed cooks. It is generally easier to maintain and sharpen than single-bevel knives, making it a great choice for those who want professional results without the learning curve of traditional Japanese single-bevel blades.

You should use high-quality whetstones to maintain the edge. Avoid pull-through sharpeners or honing rods made of hard steel, as they can damage the delicate Aogami Super edge; a ceramic honing rod or a fine-grit stone is much safer for regular maintenance.