Haku Inox Sujihiki 240mm (9.4")

The Haku Inox Sujihiki 240mm is a long, thin Japanese slicing knife built for clean, single-stroke cuts through roasts, brisket, ham, salmon and sashimi. Engineered under Mr. Yusuke Sawada of Nenohi and made in Japan from a single piece of high-carbon inox steel, it gives you a keen edge out of the box and stays easy to sharpen.

Haku Inox Sujihiki 240mm – Blade Length and Weight

The 240mm (9.4") blade length is long enough to slice through most roasts and fish loins in one smooth pull, so you avoid the sawing motion that tears meat. With a light weight of just 6.72 oz, the knife feels balanced and controlled, letting the edge do the work. The POM resin handle is hygienic and comfortable, and a felt-lined hard plastic cover is included — making it a great gift for a chef or serious home cook.

Specifications

• Brand: Haku *Engineered under Mr. Yusuke Sawada of Nenohi
• Style: Sujihiki
• Blade Length: 240mm (9.4")
• Weight: 6.72 oz
• Blade Steel Type: High Carbon Molybdenum Vanadium
• Handle material: POM Resin
• HRC: 58*
• Bevel Angle Ratio: 60/40
• Cover: Felt-lined hard plastic cover included

About Haku Knives

Mr. Yusuke Sawada of Nenohi has collaborated with MTC Kitchen to oversee the production of MTC’s Exclusive line, Haku. Haku is made out of a single piece of 100% high carbon inox steel, this knife is an ideal choice for professional chefs and culinary students looking to foray into the world of Japanese knives.

What Haku was born for

With many knives that focus on the initial edge, Nenohi thought about how they could create a knife that is durable and can answer the demands of a modern kitchen. A balance must be struck between a very thin, performance-driven blade and a much thicker western-style blade used for heavy chopping tasks. Haku sits in that ideal middle ground: it performs delicate knife cuts with ease but also stands up to heavier tasks in a professional environment. It was originally heat treated to 61 HRC, later reduced to 58 HRC for a more versatile, ductile and easier-to-maintain knife.

Logo on Haku Knives

The Haku logo was designed by Masako Inkyo, a world-renowned and award-winning calligraphy master, who is the official shodoka (Japanese calligrapher) for Nissan's luxury vehicle division, Infiniti.

Sujihiki Slicing Knife

Sujihiki (lit. muscle pulling, meaning muscle or tendon cutter) is the Japanese adaptation of western-style slicers. These knives are made thinner and shorter than chef's knives, nakiri and santoku in order to minimize friction while slicing meat and fish. Some chefs will use this style of knife to prepare sashimi and sushi in lieu of a yanagi-ba for its favorable maintenance requirements versus single bevel knives.

Haku Sujihiki FAQ

What is a sujihiki used for?
Slicing cooked or raw proteins — roast beef, turkey, brisket, ham, salmon and sashimi — with long, clean strokes.

240mm or 270mm sujihiki?
The 240mm is lighter and easier to handle for most home cooks. Choose the 270mm Haku Sujihiki if you regularly slice very large roasts or whole fish.

Does it rust?
The high-carbon inox steel is stain-resistant. Hand wash and dry it after use.