Sujibiki knife [Denka]

Established a company as a Japanese sword manufacturer 140 years ago.
We are afraid that the Japanese swords are only a kind of traditional art, we will not be able to provide an opportunity to appreciate how sharp and splendid the traditional swords are directly for you all.
We would like to guarantee you how well the hand made kitchen knives with the same manufacturing methodology of Japanese swords"KATANA".
We , the 4th successor, make sure you might feel the products we provide are authentic and sharp no matter how long you might use ,moreover , you might realize the one as a precious practical utility.
We contrive to last and improve the same traditional Japanese sword manufacturing skills so that our products will be able to satisfy your needs ; sharpness, long life time.
Please do not hesitate to contact us if you would like to get the further information.
  • Sujibiki knife [Denka]
  • Sujibiki knife [Denka]
  • Sujibiki knife [Denka]
  • Sujibiki knife [Denka]

Sujibiki knife [Denka]
[NOTICE]
The Sujibiki knife is used to remove tendons from a chunk of meat. Because the blade is long and narrow in width, it can also be used for cutting sashimi (raw fish). The series of Sujibiki knife, Denka has a sandwich structure with stainless and top glade steel (aogami (blue paper) super). The surface of the blade is Uchidashi finish and this series is the highest class product. The steel (aogami (blue paper) super), which is blue steel called aogami (blue paper), is highest class steel that is developed for blade making an alloy of high purity steel (shirogami (white paper) )and tungsten and chromium. Since aogami (blue paper) has tenacious and abrasion resistance, it has less chip in a blade and loose strength than shirogami (white paper). The raw materials are made by Hitachi Metals, Ltd.
[ Length ] [ Weight ] [ Price ]
210mm 175g 77,000 JPY
240mm 310g 101,200 JPY
270mm 240g 126,500 JPY
300mm 280g 159,500 JPY
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77,000 JPY

approximately:532.10USD

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Review
  • Michael
    Score:★★★★★
    Date:2020/03/12
    This is my second purchase, I previously bought a Gyuto (Denka). The Denka steel is second to none. If you steel the knife from time to time, it will stay sharp for a very long time. Because of the quality of the steel, the knife is extremely sharp. Overall, it is a well balanced knife that is a pleasure to use. Well worth the expense.
    Sujibiki knife [Denka]
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