• Fujimoto Hammer Tone SLD Sujihiki 270mm from Fujimoto
  • Fujimoto Hammer Tone SLD Sujihiki 270mm from Fujimoto
  • Fujimoto Hammer Tone SLD Sujihiki 270mm from Fujimoto
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Fujimoto Hammer Tone SLD Sujihiki 270mm

Fujimoto Hammer Tone SLD Sujihiki 270mm

€250,00 EUR
€250,00 EUR
Sale Sold out

Shipping calculated at checkout.

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
A semi-stainless workhorse. The Hammer Tone can do it all, great for professional chefs, home cooks and everyone in between.

Frustrated? Learn more about why Japanese knives are frequently out of stock.

I’ve always loved blades like this with a hammered ‘tsuchime’ texture and a dark ‘kurouchi’ finish because they show the love that went into making the knife and just looks so badass. This particular blade is forged from SLD steel, which takes a crazy edge and holds it super well but isn’t high maintenance like some Japanese steels. Just wash by hand and wipe it dry to avoid rust!

Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade.  While it may seem a little unusual to some, this design allows the knife to do more of the work and is super comfortable once you get used to it. 

Fujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. The result is an incredible Japanese blade in a traditional style that is super reliable and doesn’t break the bank.

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 270mm sujihiki is excellent for all home applications, slicing birds and smaller roasts.

 

Shape Sujihiki
Maintenance Level Low
Blade Length 270 mm |
Thickness 3.8 mm / 1 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 143 g
Overall Length 430 mm |
Steel Type SLD Semi-Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Walnut Black Pakkawood Collar
Knife Line Fujimoto Hammer Tone
Brand Fujimoto x Tadafusa
Made in Tsubame-Sanjo, Niigata, Japan

A NOTE ABOUT RUST

Semi-stainless steel is a compromise between the edge retention of carbon steel
and the rust resistance of stainless. This steel will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.

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 mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend.  

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 travel case. 

• A 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, keep the edge from touching anything else. 


SKU: FUJSL270SU

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. 

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Overall rating: 5.0 / 5 from 29 reviews.

AI Generated Review Summary

The Fujimoto Hammer Tone SLD Sujihiki 270mm is a high-performance, affordable Japanese knife with a hammered texture and dark finish. It features a sharp edge that holds well, crafted by expert artisans. Ideal for slicing meats, fish, and proteins with ease, it offers a comfortable and effective cutting experience.

Summary topics

  • Slicing Performance (34%): Many customers raved about how this knife feels wonderful in your hand when slicing through a large piece of meat.
  • Edge Sharpness (17%): Many customers expressed appreciation for the sharp and impressive edge of this knife. (100% agreement)

Review topics: ["looks","staff","handle","edge","feels","knife","slices","cuts","meat","knive","store","length","blade"].

Review highlights

  • "Phenomenal slicer, with beautiful contrast between the hammertone detail and the flashy edge." — Daniel S.
  • "Semi stainless steel, easy to sharpen, holds an edge well and comes back easy with stropping." — Jonathan B.
  • "The x pattern cladding is good looking too and the handle is well fitted and comfortable." — Jonathan B.

Reviews

Great knife

"Great knife. Used it cut up a watermelon with ease. Looking forward to using for craving a chicken and turkey. Knifewear has been a great company to work with."

— David L. (5/5)

Slices through beef like a laser!

"I used this knife to slice through 15 hr smoked brisket that was jiggly and it sliced it like a hot knife through butter leaving perfectly sliced pencil thin portions. I have singed slice prime rib and steaks with precision. Wish I splurged earlier for this knife"

— Wilson L. (5/5)

Brutally Beautiful

"Gorgeous knife. Was originally looking for a yanagiba but fell in love with this sujihiki instead. Glides through roast like butter while also looking like it could kill you if you showed it any disrespect, which is just how I like my knives."

— Tyler D. (5/5)

Quality Knife for a fair price.

"This is a great knife for slicing roasts or portioning them into steaks. The knife is very thin so it glides through the meat without much resistance."

— Nathan T. (5/5)

Fujimoto hammer tone

"Great knive. I used it to slice 3 striplions and I cut trough it like butter. Nice and light and it handles great. The staff at the store was very knowledgeable and very easy to deal with"

— Jeffrey B. (5/5)

The best store for sushi knives

"I bought 2 sushi knives so far. The first one was also good enough but the one I bought recently has good length and perfect grip on my hand. I love this!!!"

— Daechan K. (5/5)

Great knives

"I had 2 other knives of this series, a chefs knife and a pairing knife and love both of them. I tried a long finely cerated knife, but it sawed the meat rather than cutting it so I purchased 270mm knife and with it I can cut fine slices smoothly-a great knife. I hone the knives after each use and the edge is maintained for a considerable time."

— peter s. (5/5)

Very nice knive

"The blade is very sharp, whold knive is a little bit light, but cut meat like slice butter."

— Yiqi L. (5/5)

very nice!

"good!"

— Heedae E. (5/5)

The missing link

"The 270mm is just what we needed. It is perfect for slicing brisket and larger roasts! I can’t wait to try it on the Thanksgiving turkey."

— Dave L. (5/5)

Q&A

Is the handle solid wood?
Hey Chelsea, it is! The main part of the handle is walnut, and the black section is pakkawood, which wood and glue layered together. Let me know if you have another more questons! - Ellie

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