{"product_id":"shibata-koutetsu-chromax-sujihiki-240mm","title":"Shibata Koutetsu Chromax Sujihiki 240mm","description":"\u003cdiv class=\"tokushu-product-description\"\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eShibata Koutetsu Chromax Sujihiki 240mm\u003c\/strong\u003e is a lightweight, laser-thin Japanese slicing knife built for clean, controlled cuts through cooked meats, raw proteins, fish, roasts, terrines, brisket, and thin slices for carpaccio. Made under the direction of \u003cstrong\u003eTakayuki Shibata\u003c\/strong\u003e, the Koutetsu line is known for extreme cutting performance, minimal drag, and a very refined edge feel.\u003c\/p\u003e\n\u003cp\u003eThis 240mm sujihiki uses \u003cstrong\u003eChromax \/ VS1 semi-stainless steel\u003c\/strong\u003e, a steel prized for taking a very keen edge while offering easier care than fully reactive carbon steel. It is not fully stainless, so it should still be washed by hand and dried immediately after use, but it gives users a strong balance of sharpness, edge retention, and practical day-to-day maintenance. The slim blade profile and narrow height help reduce friction, making it especially effective for long pulling cuts where a gyuto or santoku may feel too tall or wide.\u003c\/p\u003e\n\u003cp\u003eThe 240mm length is a sweet spot for cooks who want a dedicated slicer without jumping into the larger 270mm format. It gives enough blade length for smooth one-pass slicing while staying nimble for home kitchens, line work, and precise protein prep. This is not a heavy-duty knife for bones, frozen food, hard squash, or twisting cuts; it is a refined slicing tool designed to reward clean technique.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is the Shibata Koutetsu Chromax Sujihiki best used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e It is best for slicing proteins cleanly: roast beef, brisket, poultry, fish, sashimi-style cuts, terrines, and thin portions of cooked or raw meat. The long, narrow blade helps you slice in one smooth pull instead of sawing back and forth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is Chromax stainless?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Chromax is best understood as semi-stainless. It has better corrosion resistance than many carbon steels, but it can still patina or rust if left wet. Wash by hand, dry immediately, and avoid leaving acidic food residue on the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this knife suitable for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes, especially for home cooks who want very clean slicing performance and understand basic Japanese knife care. It is thin, light, and precise, but it should be used on a proper cutting board and never on bones, frozen food, or hard non-food items.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I maintain the edge?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Use a quality whetstone or professional sharpening service when the edge needs refreshing. Avoid pull-through sharpeners and honing steels. For best results, use a soft wood or rubber-style cutting board and store the knife in a saya, guard, or knife roll to protect the edge.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Shibata Koutetsu\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaker \/ Sharpener:\u003c\/strong\u003e Takayuki Shibata\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Sujihiki \/ Japanese slicing knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Chromax \/ VS1 semi-stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Migaki \/ polished finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 240mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 375mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height:\u003c\/strong\u003e 37.9mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Heel):\u003c\/strong\u003e 2mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Near Tip):\u003c\/strong\u003e 1.1mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 117g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Octagonal rosewood wa handle with black pakkawood collar; some listings reference jarrah wood handle variation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness (HRC):\u003c\/strong\u003e 63\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge \/ Bevel:\u003c\/strong\u003e Double bevel, 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended Use:\u003c\/strong\u003e Slicing meat, poultry, fish, roasts, brisket, terrines, and precise protein prep\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e Hand wash only, dry immediately, do not use on bones, frozen food, glass, stone, or hard cutting surfaces\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Shibata","offers":[{"title":"Default Title","offer_id":53350446858464,"sku":null,"price":319.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/shibata-koutetsu-chromax-sujihiki-240mm-01.jpg?v=1783673764","url":"https:\/\/tokushuknife.com\/es\/products\/shibata-koutetsu-chromax-sujihiki-240mm","provider":"Tokushu Knife","version":"1.0","type":"link"}