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Makoto Kurosaki Sujihiki 270 mm
Makoto Kurosaki Sujihiki 270 mm
Makoto Kurosaki Sujihiki 270 mm
Makoto Kurosaki Sujihiki 270 mm
Makoto Kurosaki Sujihiki 270 mm
Makoto Kurosaki Sujihiki 270 mm
Makoto Kurosaki Sujihiki 270 mm
Makoto Kurosaki Sujihiki 270 mm
Makoto Kurosaki Sujihiki 270 mm
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  • Load image into Gallery viewer, Makoto Kurosaki Sujihiki 270 mm
  • Load image into Gallery viewer, Makoto Kurosaki Sujihiki 270 mm
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Makoto Kurosaki Sujihiki 270 mm

Regular price
$338.94
Sale price
$338.94
Regular price
$423.68
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Blade Length 270 mm
Total Length 420 mm
Steel R2 (SG2) Powdered Steel
Handle American Cherry
Ferrule BlondePakka
Rockwell 63-65
Height Spine to heel 29 mm
Width at Spine 2 mm
Weight 152 grams


We're excited to have these knives in made by Makoto Kurosaki, Yu Kurosaki's older brother! While Makoto has his very own shop separate from Yu's, his knives still share a lot of similarities to Yu's. 

While these knives still have a great grind and geometry to them, they are slightly more robust than Yu's knives on the stock making them slightly less delicate. The R2 (SG2) core steel is one of our favorites at the shop for its great edge retention and surprising ease of sharpening for such a tough stainless. It also has a very fine and consistent grain structure as it is a powdered steel so it will benefit from being taken to a much higher grit stone than a more traditional stainless steel will. The fit and finish on these knives is also of a very high level with a perfectly smooth transition between the handle and ferrule, the joint between the tang and handle, and the rounding and polishing on the spine and choil. 


The word sujihiki translates to flesh slicer, and this knife does exactly that. From carving a large bird or roast for a family gathering, or slicing that perfectly grilled steak effortlessly in one stroke without sawing back and fourth losing your juices on the board. The slender blade allows it to go exactly where you want it to be while breaking down larger fish or trimming silver skin of a larger piece of meat. Also a must have for professionals working on a butchery or grill station portioning from larger cuts or slicing before final plating on the line.

Knife Care (Stainless Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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