Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Kurouchi Sujihiki Slicer Chef Knife Rosewood Handle

日本製 Made in Japan
$270.00 $209.99
Product Code: TASKUSU240SH

In Stock

日本製 Made in Japan

Add-on Options:

*Recommended to purchase with Custom-Cut Saya Knife Cover Sheath
Super Blue High Carbon Steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy.


Mizu Yaki Sujihiki knife with Blue High Carbon Steel Super
Handmade Shitan Rosewood, Octagonal-shaped handle
Superior edge retention and durability
Handcrafted in Japan

Our handmade Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Sujihiki Multipurpose Chefs knife are unparalleled in their performance. Mizu Yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. Exemplifying the most intricate techniques of forging, layering, and hammering, Kurouchi translates as Black Forged and is a traditional Japanese method of crafting high carbon knife. This unique style of forging offers an unpolished rustic finish.Super Blue High Carbon Steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy. It is ranked above Blue Steel #1. It is sandwiched in between carbon steel in the traditional Warikomi style to add to its durability and ease sharpening. It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans.

Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special. One of the most essential knives a chef and a cook can have is a Japanese slicing knife known as a Sujihiki knife. From slicing filets of fish fresh from the fish monger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Yoshihiro Sujihiki slicing knives are perfect for table-side carving during holidays and special occasions. *This Kurouchi Sujihiki Slicer knife does not fit with our Saya(Wooden Sheath)

Additional information

Knife Size

9.5" (240mm), 10.5" (270mm)

Blade Material

Aogami Super Blue Steel

Bolster Material

Double Bolster Ebony

Edge Angle

Double Edged


Black Forged (Kurouchi)

Handle Material

Shitan Rosewood

Handle Shape




Knife Style


Saya Cover


Stain Resistant


1 review for Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Kurouchi Sujihiki Slicer Chef Knife Rosewood Handle

  1. Rated 5 out of 5

    Big_Easy51 (verified owner)

    I needed a good slicer, but didn’t want to break the bank. I was curious about the water quenching used in forging this blade, because if not done perfectly, the blade will fracture and be fragile.
    Well, I have to tell you, this knife is anything but fragile. Wit a Rockwell hardness of 64-65, this is the hardest blade I have in my house. Out of the box, the blade is beyond razor sharp, and that level of hardness guarantees it will retain its edge long after lesser knives have been dulled to the point of needing a good sharpening to be useful.
    I have tried this knife on raw salmon filet, making paper thin slices after it spent 8 hours in the cure, but before going on the smoker. It performs like a surgeon’s scalpel. The next task will be slicing a smoked beef brisket on Christmas. I expect stellar results. (Note: this knife went through that brisket like it was soft butter.) And a few minutes ago, I used it (as an experiment) to slice hot from the oven banana bread. It cut it cleanly, with no crumbling or breaking of the slices. This blade has magical properties!
    Be aware that this is a DOUBLE Edged knife. That means you can use this knife whether you are right handed or left handed. Many Japanese knives are SINGLE edge, with the edge ground specifically for either a right handed or left handed user. Most western knives are not made in a single-edge geometry. But in Japanese blades, they are the rule rather than the exception. This knife is usable by anyone.
    Be certain to wash and towel dry the blade immediately after use, and then to apply a drop of the included oil to keep the blade (especially the edge) from oxidizing. This is NOT a stainless blade. A drop or two of olive oil works well too. The edge, being the thinnest part of the blade, would be the first to oxidize. The oil prevents that from happening.
    You should order a Saya (cover) to protect both the blade, and people’s fingers when the knife isn’t in use. It is inexpensive protection.
    If I have one recommendation, it would be to buy this knife quickly, before Yoshihiro comes to their senses and doubles its price. It’s easily worth twice what I paid for it.

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