Hatsukokoro Kanetsugu Sujihiki Chromax Migaki 240 mm [Ebony] is a Japanese slicing knife from the new Hatsukokoro Chromax series, designed for clean, smooth cuts through boneless meat and fish. Its long, narrow, exceptionally thin blade allows precise slicing with minimal resistance, making it ideal for portioning steaks, slicing roasts, trimming meat, and preparing delicate fish fillets.

The knife's standout feature is its ultra-thin laser geometry, which allows smooth, precise cuts with very little effort. The semi-stainless Chromax steel (64–65 HRC) provides exceptional edge retention, while the refined migaki finish and elegant ebony wood handle complete its clean, minimalist appearance.

BLADE SHAPE:

Sujihiki is a traditional Japanese slicing knife designed for clean, precise cuts through boneless meat and fish. Its long, narrow blade minimizes friction and allows smooth slicing without tearing delicate ingredients.

At 240 mm (9.4"), it is ideal for slicing roasts, portioning steaks, preparing fish fillets, and trimming larger cuts of meat. The pointed tip is useful for removing fat and connective tissue, while the long cutting edge enables smooth, continuous slicing motions.

Unlike wider gyuto or santoku knives, the sujihiki is designed primarily for slicing rather than chopping. Its double-bevel edge makes it suitable for both left- and right-handed users.

STEEL:

The blade features a core of Chromax steel, an exceptionally hard Japanese knife steel (64–65 HRC) known for its excellent edge retention, relatively easy sharpening, and good corrosion resistance.

Chromax is classified as semi-stainless steel. It is significantly more corrosion-resistant than traditional Japanese high-carbon steels, but it is not completely stainless. The exposed steel can develop a natural patina over time, particularly when exposed to acidic ingredients such as fruit and vegetables. We recommend washing the knife by hand and drying it thoroughly after use.

Despite its impressive hardness, Chromax is relatively easy to sharpen on whetstones. It can achieve a very fine, long-lasting cutting edge, making it an excellent choice for users who want outstanding cutting performance without the demanding maintenance associated with traditional carbon steels.

Chromax steel composition: Carbon (C) 1%, Chromium (Cr) 5%, Manganese (Mn) 0.9%, Molybdenum (Mo) 1.2%, and Vanadium (V) 0.5%.

LAMINATION:

The hard Chromax steel core is protected by two outer layers of softer steel. This construction is known as san-mai, meaning "three layers" in Japanese.

The softer outer layers support and protect the harder, more delicate core from external impacts, contributing to the blade's overall durability.

GEOMETRY:

The knife features a double-bevel (symmetrical) blade, making it suitable for both left- and right-handed users.

Its exceptionally thin, so-called laser geometry minimizes resistance as the blade passes through ingredients, allowing smooth, precise cuts with very little effort.

The combination of a narrow blade, long cutting edge, and ultra-thin geometry is especially effective for slicing boneless meat and fish. The reduced blade surface helps minimize friction and allows delicate ingredients to be cut cleanly without excessive pressure or damage to their texture.

For best results, use smooth, controlled slicing motions and let the sharp cutting edge do the work. Avoid twisting the blade or forcing it through ingredients.

Due to its thin geometry and high steel hardness, the knife should not be used for cutting through bones, frozen food, or other tasks that require a more robust blade.

BLADE FINISH:

The blade features a refined migaki finish, combining the softly matte appearance of the outer cladding with a more pronounced polish on the exposed Chromax core.

The contrast between the two surfaces highlights the transition between the steel layers and emphasizes the blade's clean, elegant lines. Its understated appearance pairs beautifully with the dark ebony wood handle.

HANDLE:

The knife features a traditional Japanese octagonal wa handle made from ebony wood. Ebony is a dense, hard, and durable wood, recognizable by its deep, dark color and elegant natural grain patterns.

The octagonal shape provides a comfortable, secure grip for both left- and right-handed users, allowing excellent control during precise cutting tasks. Its minimalist design complements the knife's lightweight construction and refined blade finish.

ABOUT THE SERIES:

Hatsukokoro Chromax is a new series of Japanese kitchen knives combining exceptionally thin blade geometry, high-performance Chromax steel, and a refined finish.

The series is designed for cooks who appreciate lightweight, precise blades that move effortlessly through ingredients. An excellent choice for experienced home cooks and professional chefs looking for outstanding cutting performance in everyday kitchen work.