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Tsunehisa  |  SKU: TNHS_ASTSKU_SU24

Tsunehisa Aogami Super Kurouchi Tsuchime Sujihiki 240mm

$6,881.00
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.

Pickup currently unavailable at Crows Nest
Detailed Specifications
Line To Be Added - Stainless clad
Profile Sujihiki / Slicer
Bevel Type Double Bevel
Weight 121 g        4.27 oz
Edge Length 245 mm   .9.65 inch
Heel Height 34 mm     .1.34 inch
Width @ Spine 2.0 mm     0.08 inch
Width @ Mid 1.7 mm     0.07 inch
Width @ 1cm from Tip 1.2 mm     0.05 inch
Steel Blue Super / Aogami Super | Carbon
Blade Construction To Be Added
Hardness (HRC) 62 - 65
Surface Finish To Be Added
Handle Special Handle
Best for
  • To Be Added
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    The Tsunehisa Aogami Super Kurouchi Tsuchime Sujihiki 240mm is a high-performance slicing knife built for precision and efficiency. Crafted in Japan, it features an Aogami Super (Blue Super) carbon steel core, known for exceptional edge retention and the ability to take an extremely sharp edge—perfect for clean, effortless slices.

    The long, narrow sujihiki profile excels at single-draw cuts through meats and fish, preserving texture and presentation. Its kurouchi finish combined with a tsuchime (hammered) pattern adds a rustic aesthetic while helping reduce food sticking.

    This version is fitted with our K&S special handle, specifically designed for slicing tasks. The handle geometry ensures the butt does not interfere with the chef’s forearm during long pulling cuts with a bent wrist, improving comfort and control. A perfect blend of performance and thoughtful design.

     

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. 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 cooked meats and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 270mm and 300mm being particularly favored for their ability to facilitate smooth and efficient slicing. The meticulous design of the Sujihiki reflects a harmonious blend of traditional Japanese precision and a focused functionality, catering to the needs of culinary professionals and enthusiasts alike.

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    • Steel: Blue Super / Aogami Super

      Aogami Super steel, also known as Blue Super Steel, is highly esteemed among Japanese carbon steels for its exceptional qualities. Produced by Hitachi Metals Ltd., this steel surpasses Blue Steel No.1 in its composition, featuring higher amounts of carbon, chromium, and tungsten, with the addition of molybdenum. Aogami Super is celebrated for its remarkable edge sharpness and superior edge retention capabilities. It can achieve high levels of hardness without becoming brittle, a characteristic that sets it apart and endears it to knife enthusiasts worldwide. The steel's enhanced carbon content enables it to maintain sharpness for extended periods, while the added chromium aids in rust resistance. A touch of vanadium increases its toughness, making it less prone to chipping. These attributes make Aogami Super one of the most revered high carbon steels globally, often described as a knife nerd's dream for its balance of hardness, durability, and maintenance ease.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 62- 65

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Unknown

      A unique handle crafted by the hamono, with the material undisclosed.

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    Unit 2, 2 Bishop St
    St Peters, NSW 2044
    (02) 8234 8818 sales@knivesandstones.com.au
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    107 West St
    Crows Nest, NSW 2065
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    Unit 3, 32 Lonsdale St
    Braddon, ACT 2612
    (02) 8234 8808
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