Tsunehisa Aogami Super Tsuchime Kurouchi Sujihiki 240mm

From the maker

Overview

The Tsunehisa Aogami Super Tsuchime Kurouchi Sujihiki 240mm is a purpose-built Japanese slicing knife made for clean, elegant cuts of brisket, roast beef, pork, poultry, and fish. Its long, narrow profile reduces drag and helps you complete each slice in fewer strokes, which means smoother surfaces and better presentation. The Aogami Super core brings excellent edge retention and sharpness, while the stainless cladding makes this knife easier to live with than a fully reactive carbon blade.

The hammered tsuchime pattern and kurouchi finish give this sujihiki a rugged, handcrafted look, but the real story is performance. This is the kind of knife that feels fast, precise, and controlled when portioning proteins. Whether you are carving for guests, slicing sashimi-style portions, or prepping barbecue, the 240mm length offers a nice balance between maneuverability and long-draw slicing ability.

For cooks who want a dedicated slicer without jumping all the way to a larger 270mm format, this Tsunehisa is a strong fit. It offers the bite and edge life that Blue Super steel is known for, paired with practical stainless cladding and a traditional wa handle that keeps the knife light and nimble in hand.

Common Questions

Q: What is a 240mm sujihiki best for?

A: A 240mm sujihiki is ideal for slicing cooked meats, trimming proteins, and making smooth, controlled cuts through fish or boneless roasts. It is especially useful when you want cleaner slices than a gyuto usually produces.

Q: Is this a good Japanese slicing knife for home cooks?

A: Yes. This knife works very well for serious home cooks who want a dedicated slicer for holiday roasts, barbecue, and fish preparation. It is also approachable because the stainless cladding makes maintenance easier, even though the exposed core steel at the edge is still carbon steel.

Q: How should I care for this Aogami Super sujihiki?

A: Hand wash only, dry it right away, and never leave it sitting wet. The stainless cladding helps, but the core steel can still patina over time. For storage and extra protection, a light coat of tsubaki oil is a smart choice. To keep the edge performing its best between sharpenings, a few light passes on a leather strop can help maintain refinement.