Seki Kanetsugu Miyabi Isshin Sujihiki 210mm AUS-8 Hon-warikomi

Product Description

This Japanese kitchen knife, a Sujihiki type with a blade length of approximately 210 mm, originates from the city of Seki in Gifu Prefecture, which has long been considered one of the centers of Japanese cutlery. It is a Japanese slicing knife of the sujihiki type, designed primarily for precise slicing of meat and fish into thin pieces. Thanks to its 210 mm blade length, low weight, and thin profile, it is very agile, precise, and comfortable even during prolonged use.

The blade is made with the traditional hon-warikomi construction, meaning a hard steel core is sandwiched between layers of softer steel. In this case, the core is made of AUS8 stainless steel from Aichi Steel, known for a good balance of sharpness, toughness, and easy maintenance. The outer layers of SUS410 stainless steel increase corrosion resistance and overall blade stability. This construction combines long edge retention with higher resistance to damage and easier sharpening.

The handle made of Rosewood offers a comfortable, natural grip and good knife balance. The traditional simple design emphasizes functionality, cutting control, and long lifespan without unnecessary decorative elements.

Knife Category

Knife Category: Standard Product
Knife Type: Sujihiki (Japanese slicing knife)
Country of Origin: Made in Japan

This knife falls into a category that includes knives that are standardly produced in Japan and regularly replenished. These are models with stable production, wide use, and good availability directly from Japanese suppliers.

These knives offer reliable quality, traditional craftsmanship, and availability without long waiting times. They are an ideal choice for customers who want a proven Japanese knife for everyday use in the home or professional kitchen, without limited production or collector's character.

Knife Specifications

Knife Type: Sujihiki (Japanese slicing knife)
Overall Length: approx. 360 mm
Blade Length: approx. 210 mm
Blade Width at Heel: approx. 35 mm
Spine Thickness: approx. 1.5 mm
Weight: approx. 105 g
Grind: double-bevel

Materials Used

Blade
Core: AUS8 (stainless steel, Aichi Steel)
Cladding: SUS410 (stainless steel)
Construction: three-layer hon-warikomi

Handle
Material: Rosewood

Blade Characteristics

Hon-warikomi construction – hard core, softer outer layers.
Good edge retention while maintaining toughness.
Easier sharpening compared to harder premium steels.
High corrosion resistance due to stainless steel design.

Recommendations for New Knives

Even if new knives are sharp, you will only discover their true sharpness after the first sharpening on a whetstone.

To achieve maximum performance and cutting sensation, we therefore recommend gently sharpening a new knife on a whetstone first.

If you do not dare to sharpen it yourself, we also offer a complete knife sharpening service – if interested, please contact us via the contact form.

Recommendations for Knife Maintenance

To ensure a long lifespan and maximum sharpness, we recommend rinsing the knife with lukewarm water after each use, drying it thoroughly, and storing it in a dry place.

Avoid dishwashers, prolonged contact with water or acidic foods – these can damage both the blade and the handle.

To maintain sharpness, we recommend regular gentle stropping or sharpening on whetstones.

Warning

Not suitable for dishwashers or dish dryers – high temperatures and chemical agents can damage both the blade and the handle.

The knife is not intended for cutting bones, frozen foods, or extremely hard ingredients.

Minor variations in surface finish or handle details may occur, which are natural and do not affect functionality.