Takahashi Kusu Ittosai-Kotetsu Sujibiki

A Sujibiki is a Japanese-style slicer designed specifically for carving and slicing boneless meats. Its long, narrow blade allows you to make clean, single-stroke cuts through roasts, briskets, and raw fish without tearing the fibers.

Not at all. Swedish steel is prized for its excellent rust and abrasion resistance, making it much lower maintenance than traditional high-carbon Japanese steels. It holds a sharp edge well while being far less prone to corrosion.

No, this knife is not dishwasher safe. The high-quality olive wood handle and the precision-forged edge can be damaged by the heat, moisture, and harsh detergents of a dishwasher. Always hand wash and dry it immediately after use.

The double-edged geometry makes this knife highly versatile, as it performs similarly to Western-style knives. It is easier to use for straight, vertical cuts compared to single-bevel knives, making it accessible for both Japanese and Western culinary techniques.

Yes, the octagon shape is designed to provide a secure, ergonomic grip that prevents the knife from twisting in your hand. The olive wood material also offers a natural, warm texture that remains comfortable even during extended use.

It is an excellent choice for both. While it meets the high standards required by professional chefs, its durable Swedish steel construction and versatile double-edged blade make it a very approachable, high-performance tool for any dedicated home cook.