Overview

The Kyohei Shindo Blue #2 Kurouchi Sujihiki 270mm is a Japanese slicing knife for clean, controlled cuts through boneless meat and fish. Its long, narrow blade lets you work with extended drawing strokes when portioning roasts, carving cooked proteins or slicing fish.

Made by Kyohei Shindo in Tosa, Japan, it combines an Aogami #2 carbon-steel core with a rustic kurouchi finish. Choose the ready-to-use version with an octagonal rosewood wa handle and ebony ferrule, or the blade-only version for a custom handle installation. The gallery shows the handled version; a handle is not included with the blade-only option.

Common Questions

What is a sujihiki used for? A sujihiki is a long Japanese slicer for boneless meat and fish. The 270mm blade provides room for smooth drawing cuts, helping you make neat slices with fewer sawing motions.

Does this knife come with a handle? The Rosewood & Ebony Handle option arrives with its handle installed. The Blade Only option is supplied without a handle and requires a properly fitted handle before use.

How should I care for Blue #2 carbon steel? Blue #2 is not stainless. Wipe the blade during use, hand wash and dry it immediately afterward. A patina is normal. Apply a light coat of tsubaki oil before extended storage. Avoid the dishwasher, bones, frozen food and twisting the edge through a cut.

Specifications

Blacksmith: Kyohei Shindo

Origin: Tosa, Japan

Knife Type: Sujihiki / slicing knife

Core Steel: Aogami (Blue) #2 carbon steel

Finish: Kurouchi

Blade Length: 270mm nominal

Handle Options: Octagonal rosewood wa handle with ebony ferrule, installed; or blade only without a handle

Natural wood grain and the finish of each handmade blade vary. Use a knife-friendly cutting board to help protect the edge.