• Haruyuki Nagisa Sujihiki 240mm from Haruyuki
  • Haruyuki Nagisa Sujihiki 240mm from Haruyuki
  • Haruyuki Nagisa Sujihiki 240mm from Haruyuki
1 3

Haruyuki Nagisa Sujihiki 240mm

Haruyuki Nagisa Sujihiki 240mm

$308.00 AUD
$308.00 AUD
Sale Sold out

Shipping calculated at checkout.

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
It’s hard to find a line of knives that ticks so many boxes. Brilliantly sharp, beautiful to look at, and easy to care for. Great for gifts or to add to your own knife arsenal.

About Haruyuki Nagisa - High performance, low maintenance.

The Haruyuki Nagisa is forged from a modern high-tech stainless steel called AUS-10, and I’m a huge fan. It can take and hold an edge, much like traditional Japanese carbon steel, without being a rusty pain in the butt! 

This stunning blade sports a hammered ‘tsuchime’ finish that transitions to a polished bevel with layers of damascus steel. The word ‘Nagisa’ refers to the point where waves crash onto the beach, inspired by the intersection of the damascus and tsuchime patterns. I love this Japanese ‘wa handle’ because it focuses all of the knife’s weight into the blade. This lets it do more of the work for you, so slicing up a pile of veggies feels like no big deal.

Haruyuki knives are made in a way that combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans complete each step lovingly, from polishing and sharpening the blade to affixing its handle.

About the shape - Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra-thin applications like Carpaccio will become a breeze to execute.

A 240mm sujihiki is excellent for all home applications, slicing birds and smaller roasts.

 

Shape Sujihiki
Maintenance Level Low
Blade Length 240 mm |
Blade Height 34.1 mm
Thickness 2.1 mm / 1.7 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 135 g
Steel Type AUS-10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 61
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Oak
Knife Line Haruyuki Nagisa
Brand Haruyuki
Made in Tosa, Kochi, Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 


SKU: HAEN240SU

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

Request Additional Info
View full details
Great customer service
large Selection
Satisfaction Guaranteed

Overall rating: 4.0 / 5 from 3 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["knife"].

Review highlights

Reviews

"Really good"

— Alberto (5/5)

Makes a great Birthday Gift

"I bought the Haruyuki Nagisa Gyuto 210mm as a birthday gift for one of my son's. Enjoyed it so much, his wife said he BarBQ's more often just to use the knife. So, I bought this one for his next birthday. He really like the pair, now I have get him the smallest one in the set of three so he can have beautiful set. He is building a rack so he can display them in the kitchen."

— Greg P. (5/5)

Bends too easily

"WAY OVERPRICED. Although the knife was pleasantly sharp out of the box, its too thick for a Sujihiki yet too thin to hold its shape. Used it in a professional kitchen for a week and noticed a 4+ degree bend from tip to choil. Unless you have a saya I would not buy this knife."

— Liam G. (2/5)

Q&A

Recently Viewed