Sujihiki slicing knife with a 24 cm blade from the ZANMAI Beyond series. The handle is made of Hinoki wood, and the blade features a three-layer construction with stainless steel outer cladding and a core made of Aogami Super carbon steel.The blade core is made of carbon steel, which requires increased care due to higher susceptibility to corrosion. Carbon steel naturally develops a patina over time and use; this is not a defect. Due to the very high hardness and thin blade geometry, use this knife exclusively for cutting food. Do not use it for chopping, twisting, or prying, as this may cause damage.The handles are made of Hinoki wood with an elegant brushed nickel–silver bolster and a decorative mosaic pin. The blade features a newly designed three-layer construction with stainless steel cladding and a carbon Aogami Super steel core, hardened to 62–63 HRC. Each knife is packaged in a wooden gift box with a bow.
✅ Proper Maintenance
Hand-wash the knife with warm water, then dry it with a soft cloth to preserve sharpness and material quality.
For long-lasting precision, use whetstones, while ceramic honing rods are excellent for fine edge adjustments during use.
Always store the knife properly to avoid contact with other utensils and potential damage.
It is recommended to use cutting boards made of wood, plastic, or rubber, as they are gentler on the blade and prolong its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives with high carbon content require special care to prevent oxidation and rust.
After each use, thoroughly wash with warm water and immediately dry with a soft cloth.
It is advisable to occasionally apply a thin layer of mineral or camellia oil on the blade for additional protection against corrosion.
Store knives in a dry place, avoiding prolonged exposure to moisture or aggressive cleaning agents.
? What to Avoid
Do not use the knife on hard surfaces such as glass, ceramics, steel, metal tables, or baking trays.
Do not cut bones or frozen foods, as this can damage the knife edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can compromise the integrity of both blade and handle.
A Japanese knife is a precision tool designed for specific culinary tasks. Do not use it for improper activities such as cutting bones, opening cans, or processing hard materials.
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