The Yaxell Tsuchimon Sujihiki knife is a masterpiece that blends traditional Japanese forging techniques with contemporary design. The blade features a three‑layer construction with a VG‑10 steel core hardened to 61 HRC, ensuring long‑lasting sharpness, easy maintenance, and exceptional slicing performance. Two outer layers of stainless steel reinforce the blade, making it durable and reliable.
VG‑10 steel core hardened to 61 HRC
Unique tsuchime hammered finish
Canvas‑Micarta handle for excellent grip and durability
The traditional tsuchime hammered finish not only enhances the knife’s rustic beauty but also prevents food from sticking to the blade. The 225‑mm Sujihiki blade is perfect for long, clean, and precise cuts — ideal for slicing meat, fish, and filleting tasks.
The ergonomic Canvas‑Micarta handle combines aesthetics with functionality. It offers a secure grip even when wet, is extremely durable, and ensures comfort and control during extended use.
Proper Maintenance
Hand wash the knife with warm water and dry it immediately with a soft cloth to preserve its sharpness and material integrity.
For long-term precision, use whetstones for sharpening, while ceramic honing rods are excellent for fine edge adjustment during use.
Always store the knife properly to avoid contact with other kitchen tools and potential damage.
Use wooden, plastic, or rubber cutting boards, which are gentler on the edge and help extend the blade's lifespan.
⚠️ Special Note on Traditional Japanese Steels
Japanese knives with high-carbon steel blades require special care to prevent oxidation and rust formation.
After each use, wash thoroughly with warm water and dry immediately with a soft cloth.
Occasionally apply a thin layer of mineral or camellia oil to the blade for added corrosion protection.
Store knives in a dry place, avoiding prolonged exposure to moisture or contact with 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 ingredients, as this can damage the edge.
Do not wash the knife in a dishwasher — chemicals and high temperatures can compromise the blade and handle.
A Japanese knife is a precision instrument designed for specific culinary tasks. Do not use it for unsuitable activities such as cutting bones, opening cans, or working with hard materials.
Send request
