Sujihiki Knife Stainless handle

Kirameki VG-1 Stainless Sujihiki Knife ( Granton Edge ) with Steel Handle

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*Please be careful when entering your name in the “Optional Engraving” section. Sakai Ichimonji accepts no responsibility for items incorrectly engraved due to customer error. There are no returns or refunds on items that have been engraved.
If you would like your name in kanji, please type KANJI after your name (Example : “ John-KANJI “) and Sakai Ichimonji will contact you after purchase with Kanji suggestions.

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  • Japanese VG-1 Stainless Steel provides a long lasting sharp edge.
  • Hygenic All-Stainless Steel from handle to blade.
  • Modern interpretation of Japanese Octagonal handle, made with Stainless Steel
  • Harmony of Japanese and western styling.

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
2kcs-t240 230 375 205
Blade Material Name Handle
Double Edgedd

Double Edged

VG-1 Stainless Steel Integrated Handle


"Sujihiki" in Japanese literally means "flesh slicer" and is also known as "Japnese Carving Knife".
It is mainly used for cutting meat. Its long and narrow blade is easy to control when cutting a block of meat and cutting curvely along the stripes. Many people use it as a slicer, and some cooks use it as a sashimi knife.

Many use the 300 mm model for cutting large blocks, such as butcher shops. For the restuarants which often slice meat into small pieces such as Yakiniku (BBQ) restuarants, the 270 mm model is more popular. The 240 mm knife is suitable for those with a smaller work volume or those who work with smaller blocks of meat.


Stainless Steel

VG1 stainless steel is a high quality steel that has been used extensively in knife making. It features a high hardness and is manufactured with advanced steel making techniques, resulting in a steel with low impurities.
It can be a little difficult to sharpen but will hold its edge for longer than some other steels so it is recommended for people after a blade that will stay sharp for longer.

Stainless Steel Integrated Handle


Stainless Steel handles are becoming popular with professionals and home chefs alike for there ease of maintenance. They are most often dishwasher safe and extremely durable.

Full Steel

Forging Process

A full steel blade or Mono-Steel blade means that only one type of steel has been used in its construction from spine to edge. Making knives with a single steel type requires expert attention during the manufacturing process to ensure the blade does not become overly brittle or warped. Differentiating a high quality Mono-Steel Blade from a low quality Mono-Steel blade can be quite difficult at a quick glance.

Optional Engraving

Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here

A knife store that has supported the history of knives and food culture in Japan.

It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.


After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

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