Haku Inox Sujihiki 270mm (10.6")

The Haku Inox Sujihiki 270mm is the slicer to reach for when the job is big: whole roasts, briskets, hams, turkeys and full sides of salmon. Its long, narrow blade lets you cut through large proteins in one smooth pull, leaving clean, glossy slices instead of torn, sawed edges. Engineered under Mr. Yusuke Sawada of Nenohi and made in Japan from a single piece of high-carbon inox steel.

Haku Inox Sujihiki 270mm – Built for Big Slicing Jobs

At 270mm (10.6") and only 7.2 oz, this sujihiki combines reach with surprising lightness, so long carving sessions stay comfortable. The thin profile reduces drag for excellent cutting performance on cooked and raw proteins alike. The POM resin handle is hygienic and secure, and a felt-lined hard plastic cover is included — a perfect gift for pitmasters, sushi lovers and professional chefs.

Specifications

• Brand: Haku *Engineered under Mr. Yusuke Sawada of Nenohi
• Style: Sujihiki
• Length: 270mm (10.6")
• Weight: 7.2 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. Haku strikes a balance between a very thin, performance-driven blade and a thicker western-style blade for heavy chopping: it handles delicate cuts with ease but also stands up to heavier tasks. 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 270mm FAQ

Is 270mm too long?
Not for large roasts, brisket or whole fish. If you mostly slice smaller cuts, the lighter 240mm Haku Sujihiki may be easier to handle.

Can I use it for sashimi?
Yes. Many chefs use a sujihiki for sashimi and sushi because the double-bevel edge is easier to maintain than a single-bevel yanagi.

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