From the maker

Overview

The Masakage Yuki Sujihiki 270mm is a long, elegant Japanese slicing knife made for clean, controlled cuts through roasts, turkey, brisket, raw meats, fish, and other proteins. A sujihiki is the Japanese answer to a slicer or carving knife, giving you the blade length needed to cut in one smooth stroke instead of sawing back and forth.

The Yuki line is forged with a Shirogami #2 carbon steel core and stainless steel cladding. This combination gives the knife the crisp bite, easy sharpening, and high sharpness potential of White #2 steel while keeping most of the blade easier to maintain. The exposed carbon steel edge can still patina or rust if left wet, so it should be wiped dry during use and cleaned promptly after cutting proteins or acidic ingredients.

At 270mm, this Masakage Yuki sujihiki is especially useful for long slicing tasks where presentation matters. It excels at carving roasts, slicing smoked meats, portioning fish, trimming proteins, and making thin, clean cuts for service. The nashiji finish gives the blade the soft, frosty “snow” texture that defines the Yuki series, while the magnolia wa handle with red pakka wood ferrule keeps the knife light, balanced, and traditional in the hand.

Common Questions

Q: What is a sujihiki used for?

A: A sujihiki is used for slicing proteins with long, clean strokes. It is ideal for carving roasts, slicing brisket, turkey, raw meat, fish, and delicate preparations where a clean presentation matters.

Q: Is the Masakage Yuki Sujihiki 270mm good for home cooks?

A: Yes, especially for home cooks who prepare roasts, barbecue, fish, or large proteins. The 270mm length may feel long if you are used to smaller knives, but it gives excellent slicing power and helps produce cleaner cuts with less tearing.

Q: Does Shirogami #2 steel rust?

A: Yes. Shirogami #2 is a reactive carbon steel. The stainless cladding helps with maintenance, but the exposed cutting edge should be washed, dried immediately, and never left wet. For longer storage, a light coat of tsubaki oil can help protect the blade.

Q: How should I maintain this knife?

A: Hand wash only, dry immediately, and use a knife-friendly cutting board. Avoid bones, frozen foods, and twisting cuts. For regular edge maintenance, use a fine whetstone or refresh the edge between sharpenings with a leather strop.