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Ohishi , SLD - Migaki Tsuchime Sujihiki (Slicer), 270mm

$303.40 $433.45

The longest knife in the SLD range, the 270mm Sujihiki (Slicer) Japanese Kitchen knife with its long narrow blade is perfect for carving a roast, slicing sashimi, and slicing bread.

The Polished/Hammered finish makes this Sujihiki really stand out and if you are looking for a knife that is easy to maintain, an extremely sharp slicing knife, you should look no further.

About Sujihiki (Slicing 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: 270 mm
Overall Length: 415 mm
Blade Height @ Heel: 36.6mm
Spine Thickness @ Heel: 4mm
Spine Thickness @ Tip: 0.6mm
Weight: 162 gm
Bevel: Double Bevel
Handle Material: Right-Handed D-Shaped Ebony

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 mould 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 it's 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.