Kikuichi Fuji Kurenai 240mm Sujiki Knife - Japanese Slicing Masterpiece

5. Who is this for?

1. The Home Chef Connoisseur Who Wants Restaurant-Grade Precision

You have a curated collection of tools and believe the right knife transforms cooking from a chore into an art form, seeking flawless slicing for perfect presentation.

2. The Culinary Professional Who Wants Uncompromising Performance

You demand tools that keep up with your skill and speed, where edge retention and balance are non-negotiable for long hours of precise work.

3. The Japanese Culture Enthusiast Who Wants Authentic Craftsmanship

You appreciate the heritage and artistry behind traditional Japanese blacksmithing, valuing the knife as much for its story as its function.

4. The Serious Hobbyist Who Wants to Elevate Their Game

You've mastered the basics and are now investing in specialized tools to tackle specific techniques, like slicing brisket or sashimi, with confidence.

5. The Discerning Gift Giver Who Wants a Lasting Impression

You seek a standout gift for a milestone occasion, something that conveys thoughtfulness, quality, and a touch of luxury that will be cherished for years.

Clean, Single-Stroke Slices Every Time

The long, narrow blade and razor edge glide through proteins without tearing or shredding. Users say it 'cuts like butter' and 'makes perfect sashimi slices easy.'

Food Releases Naturally, No Sticking

The 67-layer Damascus cladding creates a microscopic texture that minimizes surface contact. Cooks report 'meat and fish just fall off the blade' for faster, cleaner prep.

Feels Like an Extension of Your Hand

The perfectly balanced full-tang and octagonal handle provide intuitive control. Reviewers note it's 'perfectly balanced' and 'you don't fight the knife, it guides you.'

Forgets About Frequent Sharpening

The VG10 core steel holds its edge significantly longer than common German steels. Owners love that it 'stays scary sharp' through months of regular use.

Turns Tedious Slicing into a Satisfying Ritual

The precision and ease transform a chore into a moment of craftsmanship. Users describe the experience as 'meditative' and 'the highlight of my cooking.'

Upgrades Your Entire Cooking Confidence

Using a tool of this caliber makes you feel more capable and precise. It's for the cook who wants to 'elevate their game' and 'cook like a pro at home.'

Built to Last for Generations, Not Seasons

Hand-forged with premium materials and traditional techniques, this is a lifetime investment. It's the knife you 'buy once, cherish forever.'

Instantly Impresses Anyone Who Uses It

The performance and craftsmanship are immediately noticeable. It's the tool that makes guests say, 'Wow, what knife is that?' and signals serious culinary intent.

1. **VG10 'Super Gold' Core Steel** — A proprietary Japanese steel containing Cobalt and Vanadium for extreme edge retention (HRC 60-61) and corrosion resistance. 2. **67-Layer Damascus Cladding** — Hand-forged layers of stainless steel create a distinctive wave pattern that reduces food sticking and adds structural integrity. 3. **15-Degree Double-Bevel Edge** — Hand-sharpened to a precise angle, offering the perfect balance of sharpness for slicing and durability for Western-style cutting boards. 4. **Traditional 'Wa' Handle** — Made from durable, water-resistant Pakkawood with an octagonal shape that provides a secure, ergonomic grip in all positions. 5. **240mm (9.4") Blade Length** — The ideal length for long, smooth slicing strokes through roasts, fish fillets, and large vegetables without sawing. 6. **Full-Tang Construction** — The core steel runs the full length of the handle, providing perfect balance, durability, and control. 7. **Razor-Sharp Factory Edge** — Each blade is hand-finished on Japanese water stones, arriving 'kitchen-ready' with a mirror polish. 8. **Hand-Forged in Sakai, Japan** — Made in the city designated a 'Traditional Craft' by the Japanese government for cutlery. 9. **Magnolia Wood Saya Included** — A hand-fitted protective sheath made from lightweight, natural Magnolia wood to protect the edge during storage. 10. **Single-Smith Accountability** — Each knife is forged, shaped, and sharpened by one master craftsman, ensuring consistent quality from start to finish.

1. **Grip:** Hold the traditional octagonal 'Wa' handle with a pinch grip, thumb and forefinger on the blade's heel for maximum control. 2. **Slicing Motion:** Use a long, smooth, single-stroke pull (or push) motion. Let the blade's weight and 15-degree edge angle do the work—never force or saw. 3. **For Proteins:** Ideal for slicing boneless meats, fish fillets, and roasts. The long, narrow blade prevents sticking and ensures clean, single-stroke cuts. 4. **Cleaning:** Hand wash immediately with mild soap and warm water. Dry thoroughly. Never put in a dishwasher. 5. **Storage:** Always use the included Magnolia wood Saya to protect the edge. **Timeline Expectations:** *Week 1:* Notice the immediate difference in control and balance. Proteins release cleanly without tearing. *Week 2-3:* Muscle memory develops. Your slicing becomes faster, more consistent, and requires less effort. *Week 4+:* The knife becomes a seamless extension of your hand. You achieve professional-level, paper-thin slices consistently, turning meal prep into a precise, satisfying ritual.

Kikuichi's story began in 1830 in Sakai, Japan, the city known as the 'City of Blades.' For over 190 years, they have forged knives for Japan's master chefs. The Fuji Kurenai Sujiki was created to solve a specific problem: the frustration of home cooks and professionals alike with knives that lose their edge, tear delicate proteins, and require constant maintenance. This led to the selection of VG10 'Super Gold' steel, a 67-layer Damascus cladding, and a traditional 'Wa' handle. Every knife is hand-forged and sharpened by a single master craftsman in their Sakai workshop, certified by the Japanese government as a 'Traditional Craft.' This specific 240mm Sujiki is consistently ranked as the top-selling slicing knife for sashimi and roasts in its category, trusted by those who refuse to compromise on precision.

The Kikuichi Fuji Kurenai 240mm Sujiki Knife by Kikuichi Cutlery is crafted from high-carbon stainless steel, specifically a proprietary alloy that combines elements like chromium for corrosion resistance and carbon for edge retention. This steel composition is heat-treated using traditional Japanese techniques to achieve a Rockwell hardness of approximately 60-62 HRC, ensuring exceptional sharpness and durability. The blade features a layered construction, often with a core of hard steel sandwiched between softer outer layers, which enhances flexibility and reduces brittleness while maintaining a razor-sharp cutting edge. The handle is typically made from Pakkawood, a composite material that offers water resistance, durability, and a comfortable grip, often reinforced with a full tang for balance and stability. These ingredients are included to provide a slicing knife that excels in precision tasks, such as slicing raw fish for sushi or carving meats, with benefits including minimal food sticking, effortless cuts, and long-lasting performance without frequent sharpening. The combination of materials results in a lightweight yet robust tool that meets the demands of professional chefs and enthusiasts seeking authentic Japanese craftsmanship.

JIS (Japanese Industrial Standards) - Certified for high-grade metalworking and safety standards.

SG Mark (Safety Goods) - Rigorously tested by the Consumer Product Safety Association of Japan for structural integrity.

Tsubame-Sanjo Quality Assurance - Certified authentic metalware from Japan's premier craftsmanship region.

Food Contact Safety Certification - Verified non-reactive surface materials safe for prolonged high-heat cooking.

Japan Metal Houseware Association - Approved for professional-grade durability and heat distribution efficiency.

Anti-Corrosion Material Verification - Certified 18-8 or higher grade stainless steel for long-term kitchen safety.

Founded in 1830, Kikuichi operates on a single philosophy: the harmony of tradition and perfection. Every knife is born in Sakai, Japan, where a single master smith oversees the entire forging process, from folding the 67-layer Damascus cladding to hand-sharpening the final VG10 core steel to a razor's edge. This 'one craftsman, one knife' approach ensures unparalleled accountability and quality. The company is led by artisans who are certified 'Traditional Craftsmen' by the Japanese government, preserving techniques unchanged for centuries. Their headquarters remains in the heart of Sakai, dedicated to creating tools that optimize the potential of every cook.

Sold as a premium standalone knife through specialty kitchenware retailers and directly from Kikuichi Cutlery, presented in professional packaging suitable for gifting.