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We are very happy to be able to introduce this new line to Japanese knives affectionados across the world! The minimalism and subtlety of design is what first drew us to this collection forged in Harukaze smithery.

A Slicer (jap. Sujihiki) is a knife with a long and narrow blade, especially designed to cut thin slices of meat. It is also used for many kitchen jobs, where precision is of paramount importance. Suitable for all cooking enthusiasts and professional chefs. This is a knife that was missing in the knife bag of all you sushi masters and steak eaters out there!

This 270mm (10.6") Slicer’s blade, at just 2mm (0.08"), is among the thinnest we have in our range. The knife has an immaculate "out of the box" sharpness, laser-thin spine of the blade, good balance and offers a lightweight feeling while in use.

VG-1 steel is synonymous with efficiency and durability and is extremely easy to maintain as the blade is completely stainless. Unlike other knives, this knife is not laminated and is made entirely of one steel, being of so-called "monosteel" construction.

The blade is minimalistic with a polished surface and an engraved signature by the master on the right side. The handle (traditional japanese Wa) is oval and smooth, with no discernible transition between the walnut and maple wood. It’s suitable for both left- and right-handed users.

Where the blade meets the handle, you may notice a special feature called Machi spacing. This is a small gap between the lower part of the blade and the handle, which can be seen mostly in Yanagiba knives. It is a feature that pays tribute to Japanese swords and is typical mostly in the work of blacksmiths located in and around the Tokyo area. So don't worry, it is not a flaw in assembly of the blade and the handle, but rather a homage to japanese forging tradition that could be displayed on a magnet right there on your kitchen wall. :)

Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!

About Harakuze: In Japanese the word Harukaze means "a windy spring". This smithery is famous for the best quality traditional steel used for the core of the blade, coupled with stainless outer layers and elegant wooden handles.

Specifications:

Blade shape:	Gyuto
Steel type:	VG-1
Hardness (HRC scale):	58-61
Overall length:	425mm (16.7")
Blade length:	270mm (10.6")
Blade height:	40mm (1.6")
Spine thickness:	2mm (0.08")
Weight:	145g (5.1 oz)
Handle length:	140mm (5.5")
Handle type / wood:	Japanese / Walnut, Maple
Blacksmith:	Harukaze

Use & Care:

Handwash in warm water and towel dry
Use a sharpening stone (not a honing steel!) to sharpen your knife
Do not cut frozen foods and meat bones
Do not put the knife in a dishwasher
Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.