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Sujihiki slicer knife with black Damascus snake-skin pattern blade and dark handle
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  • Sujihiki slicer knife with black Damascus snake-skin pattern blade and dark handle
  • Sujihiki slicer knife blade close-up with dark snake-skin Damascus pattern
  • Sujihiki slicer knife with black snake-skin Damascus blade and dark handle on stand
  • Sujihiki slicer knife with long black Damascus snake-skin patterned blade
  • Sujihiki slicer knife handle and bolster with black Damascus patterned blade
  • Sujihiki slicer knife with black Damascus snake-skin pattern blade and dark handle
  • Sujihiki slicer knife blade close-up with dark snake-skin Damascus pattern
  • Sujihiki slicer knife with black snake-skin Damascus blade and dark handle on stand
  • Sujihiki slicer knife with long black Damascus snake-skin patterned blade
  • Sujihiki slicer knife handle and bolster with black Damascus patterned blade
Yoshihiro Mazaki Hon-Sanmai Snake Skin Pattern Damascus Kurouchi Black-Forged Blue Steel Sujihiki Slicer Knife, Mazaki Limited Edition (Blade Length: 300mm)

Yoshihiro Mazaki Hon-Sanmai Snake Skin Pattern Damascus Kurouchi Black-Forged Blue Steel Sujihiki Slicer Knife, Mazaki Limited Edition (Blade Length: 300mm)

SKU:
MZSU300STB
$1,999.99
$1,999.99
Blade Length 11.8" (300mm)

Not sure which length? How blade length is measured

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Stainless-Clad Care

This knife is made with stainless cladding over a high-carbon core. The cladding resists rust, but the exposed core at the edge can still discolor or rust if not kept dry and properly maintained.

64-65 HRC
Yes, except along the knife's edge
Saya Cover
No Saya Cover Included

Blade Hardness

HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.

Stain Resistant

This knife's cladding resists stains, though the exposed high-carbon edge can still discolor or rust without regular care.
Full Specifications

Blade

Knife Type
Sujihiki (Slicer Knife)
Primary Use
All-purpose / General kitchen prep
Blade Metal
Blue Steel #1
Grade
Hon-Sanmai Kurouchi
Construction
Hon-Sanmai
Blade Hardness
64-65 HRC
Blade Edge Type
Double Bevel
Blade Finish
Kurouchi
Stain Resistant
Yes, except along the knife's edge

Handle

Handle Material
Stabilized Maple Burl
Handle Shape
Octagonal
Bolster Material
Water Buffalo Horn (Color Varies)
Tang Type
Partial Tang
Product Details

The 300mm Sujihiki in Mazaki's limited edition is a long, narrow slicer for portioning proteins, taking off silverskin and carving roasts in a single stroke. Mazaki forges it hon-sanmai with a Blue Steel #1 core at 64-65 HRC and snake skin patterned Damascus cladding finished black, and fits it to an octagonal stabilized maple burl handle with a water buffalo horn bolster.

At 300mm, this Sujihiki is built for long, single-stroke slicing — the narrow, elongated blade is ideal for portioning proteins, trimming silverskin, and carving roasts with clean cuts a shorter chef's knife can't match.
Care & Origin
Country of Origin
Japan
Care Instructions
Hand wash only.
Dry immediately.
Avoid the dishwasher.
Sharpening Method
Sharpen by hand using whetstones. Do not use honing rods.

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