Yoshihiro Mizu Yaki Blue High Carbon Steel #1 Kurouchi Sujihiki Slicer Chef Knife with Shitan Wood Handle

Blue High Carbon Steel with a hardness of 63-64 HRC is considered the pinnacle of high-carbon steel metallurgy, offering exceptional edge retention and performance. Our handmade Yoshihiro Mizu Yaki Blue High Carbon Steel Kurouchi Sujihiki multipurpose chef's knife is a true testament to Japanese craftsmanship, combining traditional techniques with modern innovation to create an unparalleled cutting tool.

The Mizu Yaki process, which involves pure water quenching, draws out the maximum hardness from the steel while providing it with the resiliency needed to perform consistently in the most demanding environments. This method is combined with the Kurouchi style of black forging, resulting in an unpolished rustic finish that enhances both the aesthetic and functionality of the blade. The core of the knife features Blue Steel #1, known for its high edge retention and ability to maintain a razor-sharp cutting edge.

The Yoshihiro Mizu Yaki Sujihiki knife is ideal for a variety of culinary tasks. Whether you’re slicing filets of fish or carving a roast chicken, this knife will elevate your cooking experience. The Sujihiki is one of the most essential knives for both chefs and home cooks, perfect for table-side carving during holidays and special occasions. The craftsmanship of this knife transforms even the simplest tasks into extraordinary experiences.

Traditional Japanese knife making values sharp edges, and as such, this knife requires attention and care. For maintenance, always use Japanese water stones for sharpening and honing. Hand wash and dry immediately after use, especially when working with acidic ingredients. Avoid using the knife on hard materials such as bones, nutshells, and frozen foods. For added protection, we recommend purchasing the Custom-Cut Saya Knife Cover Sheath.