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Yoshikane Hamono SKD Nashiji 270mm Sujihiki

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The Knives in this line are hand made and may vary slightly in size, weight and color. Please feel free to contact us for photos of a specific knife. 

Total Knife Length:


Blade Length Tip to Heel:


Blade Height:


Blade Width at spine:

2.9mm distal taper to 21.8mm

Total Weight:

164 grams / 5.7 ounces 

Steel Type:

SKD w/ Stainless Cladding

Rockwell Hardness:


Handle Materials:

Teak Wood w/ Black Buffalo Horn Ferrule 


This 270mm Sujihiki is constructed from SKD with stainless cladding. SKD steel is a semi stainless so it will take a patina over time but has very good corrosion resistance and toughness.  These knives are thicker at the base of the spine but quickly move into a nice distal taper making them strong and robust yet still nimble with great cutting performance. It has a Teak wood handle with a black buffalo horn ferrule This is a fantastic all around knife that can do just about anything. 

*The Sujihiki is the western equivalent to the Yanagiba knife. Where as a traditional Yanagiba is a single bevel knife the sujihiki is double bevel. Having a double bevel offers some advantages over its single bevel counterpart. The double bevel edge is generally more simple to sharpen, less delicate, easier for some to make straight cuts and can be used by either a right or left handed users. They come in a wide range of sizes starting at 200mm all the way up to 350mm. Sujihiki knives are best used for slicing of raw or cooked proteins. Fabricate portions of boneless fish, beef or pork with ease due to the extra length. Slicing a roast will be short work with nice clean cuts because of the ability to slice through in a single draw stroke.*

Knife Care Tips

    • Never use this knife to cut through frozen foods, bones or other hard items. 
    • After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
    • Dry knife immediately after washing to avoid corrosion.
    • If storing for an extended period of time use a knife oil like the one found here
    • For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
    • Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.