{"product_id":"masakage-yuki-sujihiki-270mm","title":"Masakage Yuki Sujihiki 270 mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Masakage Yuki Sujihiki 270mm is a long, elegant Japanese slicing knife made for clean, controlled cuts through roasts, turkey, brisket, raw meats, fish, and other proteins. A sujihiki is the Japanese answer to a slicer or carving knife, giving you the blade length needed to cut in one smooth stroke instead of sawing back and forth.\u003c\/p\u003e\n\u003cp\u003eThe Yuki line is forged with a Shirogami #2 carbon steel core and stainless steel cladding. This combination gives the knife the crisp bite, easy sharpening, and high sharpness potential of White #2 steel while keeping most of the blade easier to maintain. The exposed carbon steel edge can still patina or rust if left wet, so it should be wiped dry during use and cleaned promptly after cutting proteins or acidic ingredients.\u003c\/p\u003e\n\u003cp\u003eAt 270mm, this Masakage Yuki sujihiki is especially useful for long slicing tasks where presentation matters. It excels at carving roasts, slicing smoked meats, portioning fish, trimming proteins, and making thin, clean cuts for service. The nashiji finish gives the blade the soft, frosty “snow” texture that defines the Yuki series, while the magnolia wa handle with red pakka wood ferrule keeps the knife light, balanced, and traditional in the hand.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is a sujihiki used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e A sujihiki is used for slicing proteins with long, clean strokes. It is ideal for carving roasts, slicing brisket, turkey, raw meat, fish, and delicate preparations where a clean presentation matters.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Masakage Yuki Sujihiki 270mm good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes, especially for home cooks who prepare roasts, barbecue, fish, or large proteins. The 270mm length may feel long if you are used to smaller knives, but it gives excellent slicing power and helps produce cleaner cuts with less tearing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Does Shirogami #2 steel rust?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. Shirogami #2 is a reactive carbon steel. The stainless cladding helps with maintenance, but the exposed cutting edge should be washed, dried immediately, and never left wet. For longer storage, a light coat of \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003etsubaki oil\u003c\/a\u003e can help protect the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I maintain this knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Hand wash only, dry immediately, and use a knife-friendly cutting board. Avoid bones, frozen foods, and twisting cuts. For regular edge maintenance, use a fine whetstone or refresh the edge between sharpenings with a \u003ca href=\"https:\/\/tokushuknife.com\/products\/leather-strop-tokushu-knife-premium-xl-buffalo-strop\"\u003eleather strop\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand \/ Maker:\u003c\/strong\u003e Masakage \/ Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Line:\u003c\/strong\u003e Yuki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Sujihiki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Shirogami #2 \/ White #2 carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless steel cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Nashiji pear-skin finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 270mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e Specs not found\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e Approximately 40mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e Approximately 3.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid:\u003c\/strong\u003e Specs not found\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 116g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Magnolia wood with red pakka wood ferrule\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Style:\u003c\/strong\u003e Japanese wa handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Length:\u003c\/strong\u003e Approximately 139mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness (HRC):\u003c\/strong\u003e Approximately 60–61 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRust Resistance:\u003c\/strong\u003e Stainless clad with reactive carbon steel edge; wipe dry after use\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade In:\u003c\/strong\u003e Echizen, Fukui, Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shibata","offers":[{"title":"Default Title","offer_id":46977096155360,"sku":null,"price":350.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/masakage-yuki-sujihiki-270mm-02.jpg?v=1777451487","url":"https:\/\/tokushuknife.com\/products\/masakage-yuki-sujihiki-270mm","provider":"Tokushu Knife","version":"1.0","type":"link"}