Sakai Takayuki | SKU: ST_BL2MG_SUJI240

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

Name: Sakai Takayuki Aoniko Blue 2 Mono-steel K-tip Sujihiki 240mm
Brand: Sakai Takayuki
SKU: ST_BL2MG_SUJI240
Price: 5685.00 TWD
Availability: OutOfStock

$5,685.00

Tax included Shipping calculated at checkout.

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Profile	Sujihiki / Slicer
Bevel Type	Double Bevel
Weight	185 g 6.53 oz
Edge Length	240 mm .9.45 inch
Heel Height	37 mm .1.46 inch
Width @ Spine	2.2 mm 0.09 inch
Width @ Mid	2.2 mm 0.09 inch
Width @ 1cm from Tip	1.1 mm 0.04 inch
Steel	Blue 2 / Aogami #2 \| Carbon
Hardness (HRC)	61 - 63
Handle	Western Pakka Wood no Bolster

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The 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 terrines, patés, and large meat portions.

Constructed from Hitachi Blue 2 carbon steel hardened to 61–63 HRC, this reactive mono-steel blade requires immediate drying and light oiling after use to prevent oxidation. The steel composition includes tungsten and chromium additions that form hard carbides for improved edge retention while maintaining ease of sharpening and resistance to chipping. Weighing 185g with a 2.2mm spine at the heel tapering to 1.1mm at the tip, the knife offers a balance of agility and cutting length suited for general slicing applications where reduced food grip is advantageous.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Profile: Sujihiki

Slicer
The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of proteins and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 240mm and 270mm being particularly favored for their balanced cutting length and agility. When used for their intended purpose Sujihiki has a significant advantage: the slimmer blade will have less surface contact with the soft protein, and lead to reduced frictions during the cut compare to Gyuto as this type of food would "grip" the blade from pushing forward. In addition, the generally flat profile of Sujihiki is a perfect match for slicing tasks, when paired with a carbon steel core, they are some of the best tools for portioning large piece of meat, they can also act as the perfect melon cutter occationaly.
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Steel: Blue 2 / Aogami #2
Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 61- 63
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Handle Specs
Profile: Western without bolster
Material:
- Pakka Wood
The most basic handle designed for mass production knives. Affordable and lightweight but still have decent durability thanks to the very stable resin infused wood firbre
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