Tokkou No-flanfe Sujihiki(Slicer)270mm
Tokkou No-flanfe Sujihiki(Slicer) 270mm
Tokkou No-flanfe Sujihiki(Slicer) 240mm
Tokkou No-flanfe Sujihiki(Slicer) 270mm
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  • Load image into Gallery viewer, Tokkou No-flanfe Sujihiki(Slicer) 270mm
  • Load image into Gallery viewer, Tokkou No-flanfe Sujihiki(Slicer) 240mm
  • Load image into Gallery viewer, Tokkou No-flanfe Sujihiki(Slicer) 270mm

Tokko Sujihiki Knife ( No Bolster )

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Optional Engraving

*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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Tokko Series : Carbon Steel with improved rust resistance function

The most important factors that anyone, professional or household, looks for in a kitchen knife are sharpness and ease of maintenance. Carbon Steel has good sharpness but rusts easily, while Stainless Steel is rust-resistant but has inferior sharpness.

This Tokko-Steel series is a new steel material made by blending a small amount of chromium and tungsten to maximize the characteristics of Carbon Steel and Stainless Steel.

These knives are recommended for those who are not confident about maintenance, but want good sharpness and ease of sharpening.

*Anyway, this steel still can rust. It is not as rust resistant as Stainless Steel.

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
2tks-n240 240 360 135
2tks-n270 270 390 160
Blade Material Name Handle
Double Edgedd

Double Edged

Tokko Steel Compressed plywood handle with brim

Sujihiki

"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.

Tokko Steel

Carbon Steel

Tokko Steel is a special Carbon Steel which that retains a sharp edge and is more resistant to rust than most Carbon Steels. It's said to be a "Semi-Stainless" steel. Sakai Ichimonji recommends it for people interested in a sharp blade that's easy to re-sharpen and has some rust resistant properties.

Compressed plywood handle with brim

Handle

Compressed Plywood handles are finished by hand and provide good balance and 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.

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

Read Guide