The Sujihiki is a thin, double-bevel Japanese knife designed for slicing raw or cooked protein such as meat or fish, or terrines. It is not intended for cutting onto bones and is not flexible. Side pressure should not be applied.
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Handmade in Seki
Samurai swords have been made in Seki for 800 years. Now the best kitchen knives in the world are produced there. Eight craftsmen are needed to make a Samurai sword, each a specialist in one part of the process. That is how to achieve the absolute best quality. At TOG we follow the same philosophy. Our blades are passed between eight tiny, specialised companies in Seki. Each knife is unique. We number each blade in celebration of these differences.
NEW 17 LAYER STEEL
TOG’s unique steels contain alternating layers of antimicrobial copper which give TOG knives their distinctive stripes. Like a Samurai sword, our blades have a hard central core steel for sharpness, surrounded by softer steel layers for strength. Our Sujihiki is now produced from a new version of our steel that has 17 layers. We have managed to improve both the strength and scratch resistance of this steel when compared to our original 21 layer steel.
KEBONY MAPLE HANDLES
The handle of a knife is every bit as important than the blade. Ask a chef. We believe our handles are as comfortable as any in the world. We designed a unique ‘side scoop’ for added control. They are made from Kebony maple wood as it is natural, sustainable, water resistant and beautiful. Finally, to celebrate old and new coming together – a key aspect of Japanese culture – we have laser etched a 600 year old pattern on to each handle as a grip.
Matthew Pennington talks about the TOG Sujihiki and shows us what it can do. Matthew is co-founder of the Ethicurean Restaurant in Somerset, one of 18 restaurants in England to be awarded a Green Michelin Star in 2021.
"TOG are light, sharp as hell and feel fantastic to use. The Sujihiki is the best TOG Knife yet."
Chef Patron, The Frog Restaurants, London. British Chef of the Year 2014. Scottish Chef of the Year 2015.WHAT CHEFS SAY
Know your knife
Roll-forged 17-layer ridiculously sharp blade
Long blade of Sujihiki allows slices to be made in one action
Antimicrobial copper layers give TOG blades their distinctive stripes
Laser etched logo can’t wear off
Stays sharp due to Acuto 440 high carbon Japanese steel cutting edge
Heel away from bolster to allow better pinch grip
Bolster for better balance and durability
3-rivet construction for durability
Handle laser engraved with 600 year old Japanese pattern
Kebony Maple wood – a sustainable and more durable alternative to tropical hardwoods
Unique handle scoop feature for unbeaten comfort and control
“Full tang” construction (blade extends length of handle) for strength
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