From the maker

Overview

The Shibata Koutetsu Chromax Sujihiki 240mm is a lightweight, laser-thin Japanese slicing knife built for clean, controlled cuts through cooked meats, raw proteins, fish, roasts, terrines, brisket, and thin slices for carpaccio. Made under the direction of Takayuki Shibata, the Koutetsu line is known for extreme cutting performance, minimal drag, and a very refined edge feel.

This 240mm sujihiki uses Chromax / VS1 semi-stainless steel, a steel prized for taking a very keen edge while offering easier care than fully reactive carbon steel. It is not fully stainless, so it should still be washed by hand and dried immediately after use, but it gives users a strong balance of sharpness, edge retention, and practical day-to-day maintenance. The slim blade profile and narrow height help reduce friction, making it especially effective for long pulling cuts where a gyuto or santoku may feel too tall or wide.

The 240mm length is a sweet spot for cooks who want a dedicated slicer without jumping into the larger 270mm format. It gives enough blade length for smooth one-pass slicing while staying nimble for home kitchens, line work, and precise protein prep. This is not a heavy-duty knife for bones, frozen food, hard squash, or twisting cuts; it is a refined slicing tool designed to reward clean technique.

Common Questions

Q: What is the Shibata Koutetsu Chromax Sujihiki best used for?

A: It is best for slicing proteins cleanly: roast beef, brisket, poultry, fish, sashimi-style cuts, terrines, and thin portions of cooked or raw meat. The long, narrow blade helps you slice in one smooth pull instead of sawing back and forth.

Q: Is Chromax stainless?

A: Chromax is best understood as semi-stainless. It has better corrosion resistance than many carbon steels, but it can still patina or rust if left wet. Wash by hand, dry immediately, and avoid leaving acidic food residue on the blade.

Q: Is this knife suitable for home cooks?

A: Yes, especially for home cooks who want very clean slicing performance and understand basic Japanese knife care. It is thin, light, and precise, but it should be used on a proper cutting board and never on bones, frozen food, or hard non-food items.

Q: How should I maintain the edge?

A: Use a quality whetstone or professional sharpening service when the edge needs refreshing. Avoid pull-through sharpeners and honing steels. For best results, use a soft wood or rubber-style cutting board and store the knife in a saya, guard, or knife roll to protect the edge.