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Ohishi , SLD - Migaki Tsuchime Sujihiki (Slicer), 240mm

$276.20 $394.55

A truly beautiful knife that you cannot wait to take out of the box. Its long slim profile is a thing of beauty but without a doubt, this knife will do all the jobs you need it to do from slicing sashimi to carving roasts or even slicing hard crust bread.

The fantastic workmanship of the Ohishi Blacksmith has provided a well-balanced is to maintain kitchen knife that you can be sure will take pride of place in your kitchen or knife roll. 

About Sujihiki (Slicing) Japanese Kitchen Knife

Made in Japan Logo

Style: Sujihiki
Core: SLD steel, hardened to HRC62-63
Cladding: Stainless steel.
Finishing: Migaki-Tsuchime (Hammer tone finish).
Blade Length: 240 mm
Overall Length: 390 mm
Blade Height @ Heel: 35.3mm
Spine Thickness @ Heel: 4mm
Spine Thickness @ Tip: 0.4mm
Weight: 157 gm
Bevel: Double Bevel
Handle Material: Right-Handed D-Shaped Ebony

Ohishi , SLD - Migaki Tsuchime
This series of knives have the polished (Migaki) hammered (tsuchime) finish which makes them an extremely attractive addition to the kitchen. The handle is D shaped Ebony handle with a Pakka wood ferrule. Theoretically this is a right-hander handle, however of people who happily use them left-handed.
What is SLD Stainless?
SLD steel was originally designed by Hitachi as high-performance cold work die steel for cutting other steels. Being used in dies for punching or stamping other metals SLD stainless improved mold lifespan and ease of fabrication.
So how does that fit in with kitchen knife manufacture you ask?
Blacksmiths used SLD stainless when making quality kitchen knives because its hard, tough, and strong against wearing so they could create knives that will hold their edge as long as carbon steel knives but are much easier to look after and maintain

Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!

Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge

Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.