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Haruyuki Kokuto Sujihiki 240mm

Haruyuki Kokuto Sujihiki 240mm

$254.00 CAD
$254.00 CAD
Sale Sold out
Shipping calculated at checkout.
Frustrated? Learn more about why Japanese knives are frequently out of stock.

The Haruyuki Kokuto is forged from a modern high-tech stainless steel called Ginsan, which was specially designed to cut much like traditional Japanese high-carbon steel without being a rusty pain in the butt! You get the joy of cutting with a traditional Japanese knife but none of the fussy maintenance. Truly, the best of both worlds.

The lighter Japanese ‘wa handle’ gives the knife a forward balance that allows it to fall through food effortlessly and do more of the work for you, which I absolutely love. Combined with a rustic ‘nashiji’ finish that looks like the skin of an Asian pear, it’s a traditionally elegant blade.

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. The resulting knives have the feel and aesthetics of a traditional handmade knife while being more accessible to young cooks and folks starting their knife collection.

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.

 knife!

Shape Sujihiki
Blade Length 240 mm
Blade Height 39 mm
Blade Thickness Above Heel 2 mm
Weight 122 g
Steel Type Ginsan Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60–62
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Oval Cherrywood Black Pakkawood Collar
Made in Tosa, Kochi, Japan
Knifeline Haruyuki Kokuto
Brand Haruyuki

Knife Care

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. 

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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