Sujihiki 270 mm, HADO Sumi B1D Sujihiki
For those who slice roasts and salmon into whole slices.
Carbon steel: dry it right after use.
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Description
Sujihiki (slicer), 270 mm, from HADO in Sakai. The blade is long and narrow, so you cut roasts and salmon in whole slices, in one stroke.
The core is Aogami 1 (Blue #1), a carbon steel. The cladding is iron with a Damascus pattern and kurouchi, the dark forge scale. The handle is Japanese (wa) in Japanese oak with cherry bark, and the edge is sharpened 50/50.
The iron can rust and discolour. Dry the blade straight after use, and it will build a dark patina over time. We sharpen it in the workshop when it needs it.
HADO · Sakai, Osaka
HADO was started in 2019 by Fukui Co. in Sakai. The team is six craftsmen who do almost everything themselves: sharpening, polishing and fitting handles, with blades forged by Sakai smiths such as Yoshikazu Tanaka and Shogo Yamatsuka.
All knives from HADOSpecifications
- Knife type
- Sujihiki (slicer)
- Region
- Sakai, Osaka
- Hardness
- 63-64 HRC
- Blade length
- 270 mm
- Handle
- Japanese oak with cherry bark
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- 1000255
About the knife type: Sujihiki (slicer)
A sujihiki is a Japanese slicer for thin slices of meat and fish, widely used in sushi restaurants and professional kitchens. The blade is long and narrow. The pointed tip enters the piece easily, and the long edge cuts through in one stroke without tearing the fibres.
About the steel: Blue #1 (Aogami #1)
Care and maintenance
Carbon steel: rinse and dry the knife right after use. A little dark patina is normal and protects the steel.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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