• Fujimoto Nashiji Sujihiki 270mm: A slender, polished steel Japanese kitchen knife with a traditional dark wooden handle, perfect for precise slicing of sashimi and delicate meats, showcasing subtle hammer marks.
  • Fujimoto Nashiji Sujihiki 270mm: A sleek, single-edged Japanese slicing knife with a polished steel blade, subtle hammer textures, faint hamon line, and a dark wooden handle, crafted for precision slicing.
  • Fujimoto Nashiji Sujihiki 270mm knife with a wooden handle and thin, sharp blade, showcasing a hand-crafted design ideal for precise slicing, reflecting Knifewear's expertise in Japanese kitchen knives.
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Fujimoto Nashiji Sujihiki 270mm

Fujimoto Nashiji Sujihiki 270mm

$288.00 CAD
$288.00 CAD
Sale Sold out

$3 Shipping on orders over $100 within Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Ready to try out carbon steel? This could be the knife line for you! A great choice when you want to experience the sharpness and edge retention of carbon steel without too much hassle!

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

These were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.

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. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade.

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 Medium - Part of the blade can rust
Rust Prone ⓘ This knife can rust, click to learn more.
Blade Length 270 mm |
Blade Height 36.1 mm
Thickness 3.6 mm / 1.3 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 144 g
Overall Length 430 mm |
Steel Type Aogami #2 (Blue Carbon Steel) with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Oval Burned Maple
Knife Line Fujimoto Nashiji
Brand Fujimoto x Tadafusa
Made in Tsubame-Sanjo, Niigata, Japan

Carbon steel gets crazy sharp and holds an edge very well, but can rust. Stainless steel has the benefit of being less prone to rust but isn’t quite as sharp. Luckily, Japan has the solution. They make lots of kitchen knives by sandwiching 3 layers of steel together. In the case of kitchen knives the softer, outside layer is stainless and the hard core is carbon steel. The best of both worlds, super sharp — with low hassle. These are some of the most popular knives we sell. The exposed core steel can rust, and you have to wipe it dry to keep that from happening, but this is only a small part of the knife. Over time, the edge will oxidize from from shiny to a dull grey, this oxide layer slows down rust.

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: FUJN270SU

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: 4.8939395 / 5 from 66 reviews.

AI Generated Review Summary

The Fujimoto Nashiji Sujihiki 270mm knife is highly regarded for its exceptional cutting performance, sharp edge, and high-quality craftsmanship. Its unique design, combining a carbon steel core with a stainless steel outer layer, ensures durability and ease of maintenance. Ideal for slicing meats, fish, and other proteins, this knife offers a smooth and effortless cutting experience.

Summary topics

  • Cutting Performance: 9%
  • Edge Sharpness: 27%
  • Overall Quality: 12%

Review topics: ["quality","finish","looks","feels","value","staff","service","price","use","knife","edge","slices","cuts","meat","nashiji","sujihiki","choice","blade","patina","steak","addition","strokes"].

Review highlights

  • "The edge was in fantastic condition on arrival, very sharp, and high quality — an excellent addition to anyones toolbox." — Andrea T.
  • "Fairly sharp edge out of the box and I love the Nashiji (pear) finish on the knife." — Shourya R.
  • "High quality, super sharp slicer/carver" — Randy R.

Reviews

Solid knife.

"Really nice fit and finish and HANDLE, comes very sharp. Takes a nice patina on the exposed carbon steel. Feels good."

— Alex R. (5/5)

A thing of beauty

"The new Fujimoto is pure artistry—each blade with its own signature finish. But the real standout is the handle. The roasted maple is a game changer. Some of the best guitar necks in the world are made from roasted maple for its strength, stability, and resistance to humidity—and that same quality makes this handle feel incredible in your hand: smooth, solid, and just right."

— Sam B. (5/5)

Classic

"Classic workhorse that does exactly what it needs to do at a great price"

— Michael W. (5/5)

Great knife and great place to buy a knife from

"Great knife for sashimi and looks great to Also great had help. The sales team at Knifewear was so helpful. Took the time to show me all the knifes and there was no pressure from the staff. Definitely will be back again to buy more from them. Awesome thanks so much"

— Trevor P. (5/5)

Pretty good

"It is a very nice unique old school style carving knife. I use for my daily slicing use and I am pretty happy about it."

— BAVER S. (5/5)

Carving knife

"Needs a knife to handle my trimming and carving needs on things like brisket. This one is awesome."

— Troy P. (5/5)

Beautiful edge

"Very good for slicing meat ."

— Prabhu U. (5/5)

Sujihiki review

"Very sharp and stays sharp with a little honing! Good value"

— David T. (5/5)

Trusty roast slicer

"Accurate slicing with very little sticking in cuts. Served best with prime rib !!"

— Robert H. (5/5)

Fujimoto Nashiji Sujihiki 270mm

"Great knife for carving all large cuts of meats."

— Doug M. (5/5)

Q&A

What's the total length of the knife (handle included)?
Hey there! The total length is 40.75cm.
Is the height of this blade really just 16mm at the heel?
Hi Phil! Thank you for bringing this to our attention! It appears we input the wrong number, the blade height at the heel is actually 35mm! It has been changed to reflect the correct size on the website! Thanks again! -Casey

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