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Home | Japanese Kitchen Knives | Ashi Hamono Ginga 210mm Sujihiki Swedish Stainless with Saya

Ashi Hamono Ginga 210mm Sujihiki Swedish Stainless with Saya

$372.15
$372.15
Sold Out

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Ashi Hamono 210mm sujihiki slicing knife with Swedish stainless steel blade. Octagon magnolia wood handle and water buffalo horn ferrule. Saya cover is included. HRC 59.

Ashi’s Swedish stainless steel knives are some of the lightest, thinnest and easiest to sharpen knives we have come across. Their cutting feel is excellent due to top quality hand grinding, creating convexity on the side of the knife, and making them extra thin behind the edge. Ideal for a home cook or professional that needs a low maintenance and high performance blade.

Ashi Hamono was established in 1948 in Sakai City Japan; a major center of traditional knife making. Ashi makes knives utilizing a one piece of steel (rather than forge laminated 2/3 layer blade), called zenkou construction. Ashi’s Ginga line is famous for it’s thinness and precision, utilizing top quality carbon and stainless steels. These knives have an excellent fit and finish, from their grinding to heat treatment and hafting.

Brand: Ashi Hamono
Producing Area: Sakai City Japan
Profile: Sujihiki
Size: 210mm
Steel Type: Stainless Steel
Steel: Swedish Stainless
Handle: Magnolia Wood & Buffalo Horn Ferrule
Total Length: 343mm
Edge Length: 198mm
Handle to Tip Length: 210mm
Blade Height: 34mm
Thickness: 2.1mm
Handle Length: 134mm
Weight: 94g
Hand Orientation: Ambidextrous
Saya: Included

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

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

Stainless Steel

Non-reactive blade.

Convex Grind

Super smooth cutting feel.

60/40

Slight right-hand bias.

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.

Listed Length: 210mm
Total Length: 343mm
Edge Length: 198mm
Heel Height: 34mm
Spine Thickness: 2.1mm
Weight:
Orientation: Right-hand Bias

Blade Type: Stainless Steel
Steel Type: AEB-L
Steel Hardness (HRC): 59
Maintenance: Less Attention
Handle Type: Japanese (wa)
Handle Material: Ho (Magnolia) & Horn Ferrule

  • This is a stainless steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or use the dishwasher. Regular neglect can lead to oxidation.
  • 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, cheap plastics or metal cutting boards.

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

$49.43
$49.43
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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

$107.58
$107.58
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

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

$119.21
$119.21
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$84.32
$84.32
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$90.13
$90.13
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$58.15
$58.15

AEB-L

Carbon (C): 0.67% | Chromium (Cr): 13.0% | Manganese (Mn): 0.6% | Silicon (Si): 0.4% | Vanadium (V): trace

AEB-L is a fine-grained stainless steel originally developed for razor blades. Known for its excellent toughness, fine carbide structure, and ease of sharpening, it performs like a carbon steel but resists corrosion effectively. Typically hardened to 59–62 HRC, it offers an outstanding balance of sharpness, durability, and polishability—ideal for kitchen and outdoor knives requiring high cutting performance with low maintenance.

About Ashi Hamono

Sakai, Osaka, Japan

Ashi Hamono was established in 1948 in Sakai City Japan; a major center of traditional knife making. Ashi makes knives utilizing a one piece of steel (rather than forge laminated 2/3 layer blade), called zenkou construction. Ashi’s Ginga line is famous for it’s thinness and precision, utilizing top quality carbon and stainless steels. These knives have an excellent fit and finish, from their grinding to heat treatment and hafting.

See All Ashi Hamono