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A sujihiki knife dedicated to slicing meat and fish
The Wusaki Nogami 24cm is a true sujihiki knife, also known as a Japanese slicing knife or meat slicing knife. Unlike chef's knives or santoku knives, which are designed for versatility, this blade is entirely dedicated to slicing tasks. Its role is to produce long, clean and regular cuts on meat, fish and boneless proteins.
In practical use, this means cleaner presentation, better control over slice thickness and less damage to the texture of the ingredient. The blade glides through the product instead of tearing it, which is essential when working on cooked meat, raw fish or delicate pieces that require precision.
A long and narrow blade for fluid cutting motion
This long slicing knife features a 24cm blade, allowing extended cutting movements in a single stroke. This is a key advantage compared to shorter or wider blades, which often require repeated back-and-forth motions.
The narrow geometry reduces friction during cutting, improving fluidity and limiting sticking. This is particularly useful when slicing roast meat, trimming fillets or preparing thin, even portions. The angled tip, inspired by the shape of a katana, also improves precision when starting or finishing a cut.
This blade design makes the sujihiki knife a highly efficient tool for anyone looking to improve slicing technique and consistency in the kitchen.
San Mai construction for balance and durability
The blade is built using the traditional San Mai construction, meaning three layers of steel. The central core forms the cutting edge, while two outer layers protect and support it. This structure is widely used in Japanese knives because it combines performance with durability.
The outer layers are made of softer stainless steel, which improves resistance to corrosion and reduces the risk of breakage. They also feature a Nashiji finish, giving the blade a raw and authentic appearance typical of traditional Japanese craftsmanship.
Aogami #2 carbon steel for high cutting performance
The core of the blade is made of Aogami #2 carbon steel, also known as Blue Steel No.2, produced by Hitachi. This steel contains around 1.2% carbon, as well as chromium and tungsten, giving it excellent cutting properties.
This type of Japanese carbon steel knife is known for its ability to achieve a very fine edge. It allows precise, clean cuts with less effort, making it ideal for slicing tasks where accuracy is essential.
Another advantage of Aogami #2 is its sharpening capability. It is easier to sharpen than many other high-hardness steels, allowing users to maintain a high level of performance without excessive effort.
62-63 HRC hardness for edge retention
The blade reaches a hardness of approximately 62 to 63 HRC, which is considered high in kitchen cutlery. This hardness allows for very fine sharpening and contributes directly to the precision of the cut.
It also improves edge retention. A harder steel wears more slowly, meaning the knife stays sharp longer. In normal home use, sharpening only a few times per year is often sufficient to maintain optimal performance.
This combination of sharpness and durability makes this carbon steel knife particularly efficient for repetitive slicing tasks.
A blade designed for controlled maintenance
Only the cutting edge exposes the carbon steel, while the rest of the blade is protected by stainless steel layers. This makes the knife easier to maintain than a fully reactive blade, while preserving the advantages of a Japanese carbon steel knife.
It is normal for the exposed edge to develop a darker or bluish patina over time. This natural reaction does not affect performance and is part of the life of carbon steel.
The absence of a guard allows sharpening along the entire edge, ensuring consistent performance over time.
Walnut handle for balance and precision grip
The walnut handle knife construction provides a comfortable and stable grip. Suitable for both left- and right-handed users, it offers good resistance to heat and moisture.
The stainless steel bolster improves hygiene by preventing moisture from entering the handle, while allowing a grip closer to the blade. This improves control, which is essential when using a precision knife like a sujihiki knife.
A specialized Japanese slicing knife for advanced use
The Wusaki Nogami 24cm is a high-performance Japanese slicing knife designed to complement chef's knives, santoku knives and nakiri knives within a complete kitchen setup.
It is particularly suited for slicing meat, carving roasts, preparing fish and achieving precise presentation cuts. Thanks to its San Mai construction, Aogami #2 core and 62-63 HRC hardness, it offers a combination of sharpness, control and durability that makes it a reliable tool for demanding slicing tasks.
