TOJIRO has been producing kitchen knives in Sanjo City, Niigata Prefecture, since 1955 - one of Japan's dedicated metalworking cities with a precision-manufacturing heritage that spans cutlery, medical equipment, and industrial tools. The CLASSIC line - formerly known as the TOJIRO DP line - is the range that built that reputation globally. The knives are completely unchanged from the DP line: VG10 stainless steel core at HRC 60, 13-chrome stainless cladding, full-tang black micarta handle with stainless bolster and three rivets.
The 240mm sujihiki is the standard professional slicing length - long enough for full-length cuts through whole fish and roasts, narrow at 35mm height and light at 6.3 oz for reduced fatigue during extended slicing work. The double-bevel grind makes it equally useful for right- and left-handed cooks - an advantage over single-bevel yanagibas for cooks who want one slicing knife that covers all tasks.
What Customers Are Saying: Matt calls it one of the best bang-for-buck slicing knives available - not the absolute best, but an excellent worker that gets the job done. Alejandro is a sushi chef who was skeptical before buying, but received his order quickly and loves the knife. Multiple reviewers praise the double-bevel construction as ideal for cooks who want a dedicated slicer that works for both right- and left-handers. The VG10 edge holds well through sustained fish preparation and protein slicing.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.Brand: TOJIRO
Line: CLASSIC (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even, Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 6.3 oz (180 g)
Blade Length: 240 mm
Total Length: 368 mm
Spine Thickness at Heel: 2 mm
Blade Height: 35 mm
The 240mm sujihiki is the standard professional slicing length - long enough for full-length cuts through whole fish and roasts, narrow at 35mm height and light at 6.3 oz for reduced fatigue during extended slicing work. The double-bevel grind makes it equally useful for right- and left-handed cooks - an advantage over single-bevel yanagibas for cooks who want one slicing knife that covers all tasks.
What Customers Are Saying: Matt calls it one of the best bang-for-buck slicing knives available - not the absolute best, but an excellent worker that gets the job done. Alejandro is a sushi chef who was skeptical before buying, but received his order quickly and loves the knife. Multiple reviewers praise the double-bevel construction as ideal for cooks who want a dedicated slicer that works for both right- and left-handers. The VG10 edge holds well through sustained fish preparation and protein slicing.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Reviews
9 review(s) WRITE A REVIEW (Reviews are subject to approval) Good bang for the buckPosted By: Matt - verified customer
26 people found this review helpful
Not necessarily the BEST knife out there, but definitely one, if not the BEST bang for your bucks. A good worker that does the job. Was looking for a good knife for slicing fish but wanted a double bevel knife for these tasks and this Tojiro Sujihiki fits the bill!
26 people found this review helpful
Not necessarily the BEST knife out there, but definitely one, if not the BEST bang for your bucks. A good worker that does the job. Was looking for a good knife for slicing fish but wanted a double bevel knife for these tasks and this Tojiro Sujihiki fits the bill!
Tojiro sujihikiPosted By: Alejandro Bernardino - verified customer
29 people found this review helpful
Not going to lie. Was very skeptical but received my order quick and everything was in order. Love the knife! I am a sushi chef in Las Vegas and it does everything I need and more! Thank you guys for the amazing product. Appreciate the convenience.
29 people found this review helpful
Not going to lie. Was very skeptical but received my order quick and everything was in order. Love the knife! I am a sushi chef in Las Vegas and it does everything I need and more! Thank you guys for the amazing product. Appreciate the convenience.
Perfect gift FanFreakin tastic Product Review Product ReviewPosted By: jules - verified customer
22 people found this review helpful
Awesome knife. I have had it for over a year and only recently have I fallen in love with this knife. I think heavy use and repeated sharpening has actually thinned it a tad bit and its just a pleasure to use. I can sharpen it up and use it for a few days heavy on the line, and I can still cut tomatoes with the tip because its just so darn thin. I can pull cut cold cooked chicken breast easier than I could before I beat the hell out of this thing. It's awesome.
22 people found this review helpful
Awesome knife. I have had it for over a year and only recently have I fallen in love with this knife. I think heavy use and repeated sharpening has actually thinned it a tad bit and its just a pleasure to use. I can sharpen it up and use it for a few days heavy on the line, and I can still cut tomatoes with the tip because its just so darn thin. I can pull cut cold cooked chicken breast easier than I could before I beat the hell out of this thing. It's awesome.
Product ReviewPosted By: Ken - verified customer
30 people found this review helpful
I would like to rate this somewhere between 3.5 and 4 stars actually. The knife is well constructed, but not so pretty. I still think it is a high value knife. The factory edge is not suitable for use IMO on this example. It is quite heavy behind the edge. So, after a bit of thinning and sharpening, a little handle contouring, it is a very serviceable knife. The value is in the blade, steel, and hardening. Just needs some tweaking. I recommend this knife for the cook that works the line and wants to go to the next level, or the knife person who is looking for the basis for a nice suji and doesn't mind, or enjoys tinkering. It gets, and stays, very sharp.
30 people found this review helpful
I would like to rate this somewhere between 3.5 and 4 stars actually. The knife is well constructed, but not so pretty. I still think it is a high value knife. The factory edge is not suitable for use IMO on this example. It is quite heavy behind the edge. So, after a bit of thinning and sharpening, a little handle contouring, it is a very serviceable knife. The value is in the blade, steel, and hardening. Just needs some tweaking. I recommend this knife for the cook that works the line and wants to go to the next level, or the knife person who is looking for the basis for a nice suji and doesn't mind, or enjoys tinkering. It gets, and stays, very sharp.
Product Review
