Sujibiki knife [Maboroshi]

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 [Maboroshi]
  • Sujibiki knife [Maboroshi]
  • Sujibiki knife [Maboroshi]
  • Sujibiki knife [Maboroshi]

Sujibiki knife [Maboroshi]
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, Maboroshi has a sandwich structure with stainless and steel (shirogami (white paper) No.1). The surface of the blade is Uchidashi finish and this series is the most popular knife. The steel (shirogami (white paper) No.1), which is white steel called shirogami (white paper), contains many carbon and that makes knife hard and high sharpness cutting blade, and the raw materials are made by Hitachi Metals, Ltd.
[ Length ] [ Weight ] [ Price ]
210mm 175g 44,000 JPY
240mm 215g 63,800 JPY
270mm 240g 85,800 JPY
300mm 280g 107,800 JPY
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44,000 JPY



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  • Saul Ortega
    Sujibiki knife [Maboroshi]
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