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Fujiwara Western Denka Sujihiki 270mm

Fujiwara Western Denka Sujihiki 270mm

Regular price $1,648.00 CAD
Regular price Sale price $1,648.00 CAD
Sale Sold out
Shipping calculated at checkout.

The Denka no Hoto, which translates to ‘Treasured Family Sword,’ is made from Aogami Super, the undisputed king of knife steels. It keeps a ridiculous edge longer than almost any other Japanese knife steel and doesn’t rust nearly as easily as other high-carbon steels. 

Fujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip,’ so he created an iconic notch at the back of the knife for one’s index or middle finger to rest in. His knives are a joy to wield all day long, making them the go-to for chefs and home cooks with a taste for the finer things.

At Knifewear, saying “I own a Fujiwara” is basically a secret handshake that tells everyone you have fantastic taste in knives. The Denka line is especially revered by knife nerds and is one of my favourite kitchen knives of all time. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Today, their name is one of the most revered in the world of Japanese knives.

About the Shape - “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra thin applications like Carpaccio a breeze to execute.



Knife Shape Sujihiki
Blade Length 270mm
Blade Height 42mm
Steel Type Chigusa-kou (Super blue carbon) Steel clad with Stainless Steel
Rockwell Hardness 64:65
Handle Material Pakka wood with welded bolster
Blacksmith Teruyasu Fujiwara
Knife Line Fujiwara Denka no Hoto
Shape Sujihiki
Blade Length 270 mm
Edge/Bevel Double (50/50)
Handle Western Handle - Pakkawood Metal Bolster
Knifeline Fujiwara Denka no Hoto
Brand Teruyasu Fujiwara

Knife Care

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. 

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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