Tadafusa "Ookami" Nashiji Sujihiki 270mm

270mm sujihiki, only 142 grams. This is a slicer: roast beef, brisket, ham, a whole side of salmon: anything you want to take off in one clean pass instead of sawing back and forth. A gyuto cannot do this job as well, no matter how sharp it is. Japanese D-shape ho wood handle.

Nashiji means "pear skin", that is the grey textured finish on the blade. Inside is a core of Blue #2 carbon steel, clad in stainless. Blue #2 is my favourite steel to work on natural stones: it takes a very fine edge and it comes back fast.

Only the thin edge line is carbon, the rest of the blade is stainless. The edge will slowly take a patina, which is normal and protects it. Wipe it dry after use and it will serve you many years.

All knives JNS carry are handmade, one by one. Size and thickness can vary a little, and small marks in the finish can happen. This is normal for a handmade knife.