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Home | New Kitchen Knives | Hitohira TD 270mm Sujihiki Stainless Clad Aogami 2 Nashiji Western

Hitohira TD 270mm Sujihiki Stainless Clad Aogami 2 Nashiji Western

$449.99
$449.99
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Stainless clad aogami 2 with nashiji finish and western handle. Heat treatment offers a nice combination of edge life, and easy sharpening and toughness for a hard high carbon steel. Avoid bones, pits and twisting knife on hard cutting boards though. 

About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Clad Carbon

Reactive core steel between two non-reactive layers.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Sujihiki

A sujihiki is a long, narrow Japanese slicing knife designed for clean, even cuts through cooked or raw proteins. Its thin blade reduces drag, allowing smooth, single-stroke slices that preserve texture and presentation. The pointed tip offers precision for trimming and detail work. Ideal for carving roasts, portioning fish, and producing uniform slices with minimal effort.

Total Length: 408mm
Edge Length: 268mm
Heel Height: 36mm
Spine Thickness: 2.7mm
Weight:
Orientation: Ambidextrous

Steel Type: Aogami 2 (Blue Paper #2)
Steel Hardness (HRC):
Maintenance: Some Attention
Handle Type: Western
Handle Material: Walnut Western

  • This is a stainless clad carbon steel knife made from thin, hard steel
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • The carbon steel edge will oxidize with use and may rust if left wet. The stainless clad outer layers resist corrosion but can still stain with prolonged moisture exposure.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

$70.31
$70.31
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Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

$104.06
$104.06
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Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

$115.31
$115.31
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$81.56
$81.56
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$95.62
$95.62
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$56.25
$56.25

Aogami 2 (Blue Paper #2)

Carbon (C): 1.1–1.2% | Tungsten (W): 1.1–1.5% | Chromium (Cr): 0.3%

Aogami 2 is a well-balanced Hitachi carbon steel commonly hardened to around 60–63 HRC—about one point softer than Aogami 1—which gives it excellent edge retention with added toughness. Its slightly lower carbon content means it loses its razor edge a bit sooner but holds a strong working edge for long periods, making it a favorite “sweet spot” steel for daily-use kitchen knives. More forgiving and less brittle than Aogami 1, it can take thin edges without chipping and excels in hard-use kitchen or woodworking applications.

Though fully reactive and prone to patina, it sharpens easily to a keen, refined edge and responds beautifully to both fine and toothy finishes. Aogami 2 is widely used by Japanese makers for workhorse knives and is often stainless-clad for user-friendly maintenance.

About Hitohira

Tokyo, Japan

Hitohira is a Tokyo-based company that has strong partnerships with a wide network of Japanese blacksmiths, sharpeners, and handle makers to offer thoughtfully curated kitchen knives. Rather than producing in-house, they focus on sourcing and quality control, working closely with both renowned and lesser-known craftspeople to bring exceptional tools to cooks and collectors worldwide.

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