€ 285.00

Mcusta Sujihiki Supreme Hammered 270mm (10.6")

Best To Use

not for vegetablesmeatfish

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Mcusta Sujihiki Supreme Hammered in 270mm (10.6") blade length is a top-notch slicer knife. Slicers have slightly longer and narrower blades than Gyuto knives, so they are intended for long pulls and precise cuts of meat and fish. Laser-cut by custom machines developed by Mcusta, this Sujihiki is made of stainless and great performing, easy to resharpen, VG-10 steel. The core is clad into 33 layers of softer, stainless Damascus steel. The top part of the blade features dents from the hammer, which have been polished to a high polish, while the bottom part of the blade features a subtle, wavy Damascus pattern.

The thin profile of the blade makes it a perfect tool for precise cuts of larger pieces of meat (eg roast, rib-eye steak) and fish, as well as for carving and filleting. We should not forget to mention that this is a perfect knife for preparing sushi/sashimi. It's also a perfect knife to cut salami and other dried meat products. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip. Compare to a yanagiba knife, a traditional Japanese sushi knife, sujihiki knives are double bevel, so there is no need to learn a new cutting technique as with single bevel knives.

Supreme Hammered is a full-tang Sujihiki, attached to a beautiful, durable and unique-looking red pakkawood octagonal-shaped handle. The middle of the handle features a rhombus-shaped pin that adds a classy, vintage look. A stainless bolster is added for a smooth transition from the blade to the handle

About Mcusta Zanmai:

Mcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.

Handles and pins are milled to the precision of 1/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness.

☝️ Fun fact: Mcusta is a made-up word - a combination of Machine and custom!


Blade shape: Sujihiki / Slicer
Steel type: VG-10
Hardness (HRC scale): 60
Overall length: 375mm (14.8")
Blade length:
240mm (9.5")
Blade height:
37mm (1.5")
Spine thickness: 1.9mm (0.07")
Weight: 185g (6.5 oz)
Handle length: 127mm (5.0")
Handle type / wood:
Western / Red Pakka
Blacksmith: Mcusta Zanmai


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.