Silver Steel #3 Kiritsuke-Sujihiki Knife
Silver Steel #3 Kiritsuke-Sujihiki Knife
Silver Steel #3 Kiritsuke-Sujihiki Knife
Silver Steel #3 Kiritsuke-Sujihiki Knife
Silver Steel #3 Kiritsuke-Sujihiki Knife
Silver Steel #3 Kiritsuke-Sujihiki Knife
Silver Steel #3 Kiritsuke-Sujihiki Knife
Silver Steel #3 Kiritsuke-Sujihiki Knife
Silver Steel #3 Kiritsuke-Sujihiki Knife
Silver Steel #3 Kiritsuke-Sujihiki Knife
Silver Steel #3 Kiritsuke-Sujihiki Knife
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Silver Steel #3 Kiritsuke-Sujihiki Knife

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$434.27
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$434.27
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Optional Engraving

*Double-check your name is entered correctly in the "Optional Engraving" section. We accept no responsibility for items incorrectly engraved due to customer error such as typos. Engraved items cannot be returned or refunded.

*To have your name engraved in Japanese, type "JP" and your name's origin/accent after it (EG: "Agethe-JP French"). We'll engrave your name in Katakana (Japanese syllabary used for foreign words) onto the knife. Katakana is based on pronunciation, so if a country of origin is not listed we will go with an American English pronunciation.

*For Kanji requests (Japanese syllabary based off Chinese characters), type KANJI after your name and the name's origin/accent (EG: "Agethe-KANJI French"). We will select Kanji for you based on this.

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Sakai Ichimonji Mitsuhide Ginsan Kiritsuke Sujihiki

Bring precision to every slice with this hand-forged kiritsuke sujihiki from Sakai Ichimonji Mitsuhide. Its long, narrow blade is designed for slicing meat in smooth, controlled strokes and is also well suited to preparing sashimi.

Crafted from Ginsan (Silver No. 3) stainless steel, the blade combines lasting sharpness with corrosion resistance and ease of sharpening. Skilled craftspeople carry out the forging, heat treatment, and sharpening by hand, creating a knife built for demanding kitchen work.

A kasumi finish and distinctive kiritsuke profile give the blade a refined appearance, while an octagonal magnolia wood handle completes its traditional Japanese construction. The double-bevel edge makes it a versatile choice for cooks seeking a dedicated slicing knife.

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1bs3ks 260 415 145
Blade Material Name Handle
Double Edgedd

Double Edged

Silver Steel #3 Octagonal Mangolia handle

Sujihiki

This slicer was created in response to customers who found Chef knives too big and petty knives to small.Typically they are thinner than Western Carving/slicing knives and have a varying degree of flex that makes them very useful for a variety of tasks. They will most often be used for slicing blocks of meat, peeling fruit or even as a substitute for a sashimi knife.

Silver Steel #3

Often used for traditional Japanese stainless steel knives. Known for ease of sharpening and rust resistance, all while performing like a carbon steel knife.

Stainless Steel

Silver Steel #3 is a traditional stainless steel, used for many years in the Japanese kitchen knife world and trusted by chefs who need premium sharpness. Hitachi Metals, a manufacturer of carbon steels like White Steel and Blue Steel, developed Silver Steel #3 as a rust-resistant stainless steel, with increased carbon levels to allow it to perform more like a traditional carbon steel knife. It has brilliant edge retention, and is suitable for people who need to use a knife for longer sessions and still want amazing cutting power, but are concerned about rust. This is popular with professionals, home users and newcomers alike.

Magnolia Octagonal Handle

Our octagonal magnolia wood handles are designed to be comfortable to hold. Made with natural magnolia, they are complemented with bolsters made from ethically sourced buffalo horn and polished until there is no height gap between the two. The unique grain of magnolia wood contours to your hand as you continue to use it.

Forge Welded

Forge Welded knives undergo a forging process where steel is heated to high temperatures and then shaped with a hammer. This carefully done process changes the internal structure of the steel, producing a blade with superior hardness levels. Highly skilled craftspeople forge, quench, and create the knife's cutting edge by hand, resulting in a sharp blade with long edge retention.

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.

Precautions

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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