Sakai Takayuki Aoniko Blue 2 Mono-steel K-tip Sujihiki 240mm

Sakai Takayuki Aoniko Blue 2 Mono-steel K-tip Sujihiki 240mmThe Sakai Takayuki Aoniko Blue 2 Mono steel K tip Sujihiki 240mm is a double bevel carbon steel slicer best fit for users requiring a long blade for thin protein carving and portioning. This 240mm knife features a slim profile designed to reduce surface contact and friction during slicing tasks, distinguishing it from taller chef knives when working with soft proteins. The flat geometry pairs with the K tip shape to support precise cuts through

2 mm Width of Spine at about 1cm From the Tip 0

The 165mm Bunka profile combines a straighter edge with a pointed reverse tanto tip

Experience the artistry and performance of this remarkable Japanese kitchen knife

The completely stainless package suits both professional environments and household use where easy care is required without sacrificing traditional cutting performance

pairing with an octagonal ebony wa-handle that tapers subtly for grip comfort

balancing machine-made consistency with performance close to handcrafted alternatives

it requires immediate drying after use and light oiling to prevent oxidation

This Nigara SG2 Kurouchi Tsuchime K-Tip Sujihiki 255mm is a double-bevel slicer best fit for professionals and first-time buyers requiring a long blade for protein carving

Compared to the Chosera (25mm thick)

requiring immediate wiping and drying after use to prevent corrosion

Suitable for: Mazaki Gyuto 210mm/240mm and similar knives

The blade measures 170mm along the edge with a 47mm heel height and tapers from a 2