The Sujihiki is a double edged 50/50 bevel knife with a pointed needle type tip it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat. I have used mine for cutting beef rumps, smoked salmon sides and cooked bone in rib eyes its a very versatile knife and is a must for any chef’s knife case.

The Silver 3 Nashiji knives showcase his deep mastery of steel no 3 (Ginsan) stainless carbon steel. Featureing the subtly textured nashiji finish a fine, dappled effect reminiscent of oriental lacquer accents Kato’s signature thin, laser‑sharp edge geometry, delivering effortless cutting performance. The design balances comfort and refined aesthetics. With a hardness around 61 HRC, the steel offers excellent edge retention, easy sharpening, and corrosion resistance. These knives combine traditional San Mai forging, hand‑grinding, and meticulous heat­ treating skills Kato honed under his father Hiroshi to create instruments that are as functional as they are collectible.

Weight: 192g

Handle Material: Octagonal Buffalo with ebony black ferrule

Handle Length: 143mm (5.6")

Blade Length: 267mm (10.5")

Blade Depth: 40mm

Thickness at spine: 3.4mm

Thickness at tip: 0.4mm

Cutting Edge: Double 50/50

Blade Material: Silver 3/Ginsan core with stainless steel cladding and nashiji finish 

Hardness (Rockwell scale): 62 - 63