The Kohetsu Aogami Super Sujihiki 270mm is one of our favorite sujihikis on the site. It is made with top-shelf Aogami Super steel, which is a great carbon steel for kitchen knives. The central core is clad with stainless steel for added strength and protection. The result is an easy-to-care-for knife with a nice fit and finish and a great cutting edge that is both acute and has high wear resistance for long-lasting sharpness.
Sujihikis are perfect for all slicing and carving jobs. Whether raw or cooked, proteins will fall prey to this narrow and thin blade. Want to make see-through carpaccio? This is your knife!
The Kohetsu AS sujihiki is both elegant and efficient. The knife comes with a fine pakka wood octagonal handle and 60/40 grind, and it works equally well with right- or left-handed users.
Sujihikis can run into the thousands of dollars. This knife proves that much of these hyper-blade’s attributes can be realized with a sensible outlook toward blade construction and design.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
A great deal of knife for a great deal!Edge Grind: 60/40 Asymmetric (ok for left or right)
Handle: Black and Grey Pakka Wood, Octagonal Shape
Weight: 6.1 oz/ 174g
Blade Length: 270mm
Overall Length: 419mm
Spine Thickness at Heel: 2.6mm
Blade Height at Heel: 40.2mm
Sujihikis are perfect for all slicing and carving jobs. Whether raw or cooked, proteins will fall prey to this narrow and thin blade. Want to make see-through carpaccio? This is your knife!
The Kohetsu AS sujihiki is both elegant and efficient. The knife comes with a fine pakka wood octagonal handle and 60/40 grind, and it works equally well with right- or left-handed users.
Sujihikis can run into the thousands of dollars. This knife proves that much of these hyper-blade’s attributes can be realized with a sensible outlook toward blade construction and design.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
A great deal of knife for a great deal!
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval)
Real value AS Slicer
Wicked sharp kohetsu suji 270Posted By: Tom - verified customer
2 people found this review helpful
Thank you ChefknivestoGo for this product...!
And great service! I often cater so while my knife work not as much as restaurant it does get used. I have other Japanese knives (in VG10 and unknown stainless...and other carbon knives in 1095 and 80CrV2 steel) and prefer aogami not only for sharpness, and edge
retention but also ease of sharpening.
I bought for portioning of proteins like ribeye roasts into steaks but have been doing sushi and slicing whole cured bacon slabs ....and I got to say I'm loving it!!! ....sharpens easy and takes a sharp edge..........I "feel" my other aogami knives hold edge a little better...but I got nothing scientific and to me it's still better than the VG-10s (Global and handmade).
So I got no complaints and am happy to use it and like slicing sashimi (I'm left handed so that's why got suji instead of yanagiba)....to me it's a good work knife and worth it!....I especially like the stainless over the carbon (kind of wish would have had that on my other aogami knives!)
2 people found this review helpful
Thank you ChefknivestoGo for this product...!
And great service! I often cater so while my knife work not as much as restaurant it does get used. I have other Japanese knives (in VG10 and unknown stainless...and other carbon knives in 1095 and 80CrV2 steel) and prefer aogami not only for sharpness, and edge
retention but also ease of sharpening.
I bought for portioning of proteins like ribeye roasts into steaks but have been doing sushi and slicing whole cured bacon slabs ....and I got to say I'm loving it!!! ....sharpens easy and takes a sharp edge..........I "feel" my other aogami knives hold edge a little better...but I got nothing scientific and to me it's still better than the VG-10s (Global and handmade).
So I got no complaints and am happy to use it and like slicing sashimi (I'm left handed so that's why got suji instead of yanagiba)....to me it's a good work knife and worth it!....I especially like the stainless over the carbon (kind of wish would have had that on my other aogami knives!)
