• Fujimoto Kurouchi-Forged Sujihiki 240mm from Fujimoto
  • Fujimoto Kurouchi-Forged Sujihiki 240mm from Fujimoto
  • Fujimoto Kurouchi-Forged Sujihiki 240mm from Fujimoto
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Fujimoto Kurouchi-Forged Sujihiki 240mm

Fujimoto Kurouchi-Forged Sujihiki 240mm

$251.00 CAD
$251.00 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.
Great for home cooks who want a rustic, high performance-carbon steel knife without a huge price tag.

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With a light, skinny blade and a single-piece oak handle, this knife is super nimble and precise but still packs a punch when prep-time arrives.

The Fujimoto Kurouchi Forged is crafted with modern techniques but made from traditional steel with a rustic, forged finish. The black ‘kurouchi’ finished blades have always been a favourite of mine; they’re badass and show off the work that goes into making the knife. The Shirogami steel is insane stuff, it gets mind-blowingly sharp, so your new knife cuts like silk. Blacksmiths love it because it’s a joy to forge, and knife nerds love it because it's a joy to cut with and easy to re-sharpen. Just wash by hand and wipe it dry to avoid rust!

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. 

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 be 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. 

 

About the Shape - “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.

 

Shape Sujihiki
Maintenance Level High
Rust Prone ⓘ This knife can rust, click to learn more.
Blade Length 240 mm |
Blade Height 34.1 mm
Thickness 4.7 mm
Weight 158 g
Steel Type Shirogami #2 (White Carbon Steel) With Carbon Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Oak
Knife Line Fujimoto Kurouchi-Forged
Brand Fujimoto x Tadafusa
Made in Tsubame-Sanjo, Niigata, Japan

A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, 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: 4.5 / 5 from 8 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["looks","length","knife"].

Review highlights

Reviews

Beautiful knife!

"Another badass knife! Great for a big brisket or pork shoulder. Honestly, super excited when I get to use it."

— Jim B. (5/5)

My husband loves the knife.

"My husband loves the knife. It cuts perfectly, is easy to clean and has a unique look to it. Knifewear had a great selection to choose from as well."

— Angela N. (5/5)

Kurouchi

"Great product, looks as good as it cuts"

— Devin F. (5/5)

Great knife

"Very sharp and well made"

— Brian C. (5/5)

Awesome sujikiri at decent price

"I think this is probably the best sujikiri available at Knifewear in the under $300 range. The length and weight are good for breaking down really big pieces of meat or fish. We use it to break down pork bellies, brisket or whole salmon with complete ease. The length and weight also combine to give really perfect thin cuts on roasts, briskets and fish. A really nice knife."

— Richard B. (5/5)

Great knife

"Just what we expected to finish our set! Great quality, incredible sharpness and great look to top it off"

— Craig F. (5/5)

Had an unfortunate purchase

"I recently just purchased this knives and always been a knife wear customer unfortunately upon receiving the knives I notice how dull they were and how brittle one of the knives arrived after using it one time of them already had 2 small chips in the bottom of the edge ."

— Ken D. (1/5)

Great knife!

"Razor sharp, comfortable handle and the perfect length to perform whatever task you need it to. And it looks dope as anything, so that’s a plus!"

— Solomon F. (5/5)

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