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Home | Japanese Kitchen Knives | Hitohira FJ 180mm Sujihiki VG1 Pakka

Hitohira FJ 180mm Sujihiki VG1 Pakka

£112.78
£112.78
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READ IMPORTANT DELIVERY OPTION INFORMATION

These have a slight right hand bias on the convex face of the knife, it might be an issue for some left handed users. 

Excellent quality grinding and finish on these, possibly some of the best in their price range and the heat treatment on this VG10 stainless is one of the best, we have sharpened these for many years and can say with full confidence it rivals much more expensive prestigious Japanese monosteel brands.

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: 180mm
Total Length: 305mm
Edge Length: 178mm
Heel Height: 31mm
Spine Thickness: 1.9mm
Weight:
Orientation: Right-hand Bias

Blade Type: Stainless Steel
Steel Type: VG1
Steel Hardness (HRC): 60
Maintenance: Less Attention
Handle Type: Western
Handle Material: Pakka

  • 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

£26.09
£26.09
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

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

£56.78
£56.78
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

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

£62.91
£62.91
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

£44.50
£44.50
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

£47.57
£47.57
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

£30.69
£30.69

VG1

Carbon (C): 0.95–1.05% | Chromium (Cr): 13.0–15.0% | Molybdenum (Mo): 0.2–0.4%

VG‑1 is a Japanese stainless emphasizing simple, high‑carbon chemistry for strong hardness and cutting performance. Around ~59–61 HRC, it offers solid edge retention and corrosion resistance with straightforward sharpening—common in Japanese‑made kitchen and outdoor knives.

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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