• Fujimoto Hammer Tone SLD Sujihiki 240mm from Fujimoto
  • Fujimoto Hammer Tone SLD Sujihiki 240mm from Fujimoto
  • Fujimoto Hammer Tone SLD Sujihiki 240mm from Fujimoto
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Fujimoto Hammer Tone SLD Sujihiki 240mm

Fujimoto Hammer Tone SLD Sujihiki 240mm

$345.00 CAD
$345.00 CAD
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$3 Shipping on orders over $100 within Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
A semi-stainless workhorse. The Hammer Tone can do it all, great for professional chefs, home cooks and everyone in between.

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I’ve always loved blades like this with a hammered ‘tsuchime’ texture and a dark ‘kurouchi’ finish because they show the love that went into making the knife and just looks so badass. This particular blade is forged from SLD steel, which takes a crazy edge and holds it super well but isn’t high maintenance like some Japanese steels. Just wash by hand and wipe it dry to avoid rust!


Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade.  While it may seem a little unusual to some, this design allows the knife to do more of the work and is super comfortable once you get used to it. 

Fujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. The result is an incredible Japanese blade in a traditional style that is super reliable and doesn’t break the bank.

About the shape - Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra-thin applications like Carpaccio will become a breeze to execute.

A 240mm sujihiki is excellent for all home applications, slicing birds and smaller roasts.

 

Shape Sujihiki
Maintenance Level Low
Blade Length 240 mm |
Thickness 3.8 mm / 1.4 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 136 g
Steel Type SLD Semi-Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Walnut Black Pakkawood Collar
Knife Line Fujimoto Hammer Tone
Brand Fujimoto x Tadafusa
Made in Tsubame-Sanjo, Niigata, Japan

A NOTE ABOUT RUST

Semi-stainless steel is a compromise between the edge retention of carbon steel
and the rust resistance of stainless. This steel will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad because the cold will make hard steel even more brittle. If you wouldn’t chew it with your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End-grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can drawer inserts. Whatever the method, keep the edge from touching anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.9583335 / 5 from 24 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["quality","balance","staff","handle","performance","knife","blade","slices","wood","store"].

Review highlights

Reviews

Found my soul mate knife

"Beautiful item to show off and handle. Excellent balance and very accurate and sharp. I look forward to every use!"

— Bart H. (5/5)

Solid sujihiki in the $200 price range

"Second sujihiki I have owned, tapers down to a pretty thin yet durable edge. I have butchered whole fish to beef loins to cut sashimi with this knife and it has performed incredibly. Even though it's a semi stainless steel I've never had problems with rust despite leaving wet a few times. I'd say the edge retention is pretty good, sharpening every 1-2 weeks working as a line cook."

— Ethan (5/5)

SHARP!

"Very sharp knife and extremely nice quality"

— Ahad M. (5/5)

amazing knife

"it is a wonderful all-around knife. from maki to sashimi this one can do a fascinating job"

— Mingyu K. (5/5)

Great knife

"Got this for my husband for Christmas. This is the second knife we have purchased and we love them!"

— Jen H. (5/5)

Used it to slice fish

"Used it to slice fish and pineapple. Cuts through them like butter!"

— Zena J. (5/5)

Cuts steak like butter on a cold Alberta day!

"It slices, it even dices, it hands down what you need if you already have a gyuto in the block. I love the hammer tone craftsmanship, and which contrasts the rough beauty with the money of an edge. It is now my go to carving knife for anything meat this summer off the BBQ"

— Adam t. (5/5)

Beautiful blade. Longer than advertised!

"Knife is beautiful. Purchased as a gift so can’t comment yet on cutting performance so this is a review on aesthetics. F&F on handle is decent. Handle furrel has a transition edge. Furrel is decent quality. Wood is decent also. The handle maker could have selected a nicer piece. Stainless scratches easily. I made a walnut Saya and just test fitting while removing sanding dust I still managed to put a tiny scratch in the shiny part of blade. Measured you closer to 255 which was a BONUS for me and as a slicer, longer is better!! If I weren’t in a hurry I would have thrown on a custom handle and this blade would be well suited for a really nice piece of wood. I’d buy again."

— Jeffrey H. (4/5)

Never had a knife so

"Never had a knife so sharp and slice meat like butter. Looks good to."

— Wayne J. (5/5)

Great slicer

"Amazing thin blade, clean slices. Long enough for just tasks, but not excessive. Staff went out of their way to make sure perfect fit"

— Joshua g. (5/5)

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