Hatsukokoro Hinotori V-Toku2 Rainbow Damascus Sujihiki 270mm

From the maker

Overview

The Hatsukokoro Hinotori V-Toku2 Rainbow Damascus Sujihiki 270mm is a striking Japanese slicing knife built for clean, controlled protein work. Its long, narrow profile supports smooth draw cuts through brisket, roast beef, pork loin, ham, and large boneless fish portions while helping preserve texture and presentation.

The Hinotori line is distinguished by dramatic rainbow Damascus cladding with warm metallic tones and a layered, flame-like appearance. At the core is V-Toku2 carbon steel, a high-performance steel often compared with Blue #2 and valued for its crisp cutting feel, edge retention, and responsive sharpening. Stainless Damascus cladding reduces the amount of exposed reactive steel, although the carbon-steel core at the edge still requires prompt cleaning and drying.

Choose Your Handle Configuration

Amboyna Burl Handle: A complete, ready-to-use knife fitted with an octagonal Amboyna burl wa handle and horn ferrule.

Blade Only: Supplied without a handle for collectors, custom builders, or customers who want to select their own wa handle. Professional fitting may be required. The blade-only photos show the configuration you will receive.

This sujihiki is a strong choice for serious home cooks, collectors, and professional chefs who want a premium Japanese slicer with visual impact. Dry the blade promptly after use and apply a light coat of Tsubaki oil for longer-term storage. A few gentle passes on a leather strop can help maintain the edge between sharpenings.

Common Questions

Q: What is a sujihiki best used for?

A: A sujihiki is designed for slicing proteins with long, smooth draw cuts. It excels at carving cooked meats, portioning boneless fish, trimming roasts, and making clean presentation slices without tearing the food.

Q: What does blade only mean?

A: The blade-only variant arrives without a handle installed. It is intended for a custom wa-handle installation, and professional fitting may be required.

Q: How should I care for V-Toku2 carbon steel?

A: Wash by hand, dry immediately, and never leave the blade wet or in a sink. The exposed carbon-steel edge can develop a patina and may rust if neglected. Avoid hard bones, frozen foods, dishwashers, and twisting cuts.