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Precision Engineering for the Single Draw The Kikuichi Ginsan 270mm Sujihiki is designed for high-stakes protein fabrication where a single, clean motion defines the quality of the final plate. Whether you are portioning a whole sides of salmon or carving thin ribbons of prime rib, the 10.6-inch blade provides the necessary length to execute a full draw without sawing. This preserves the internal juices and structural integrity of the meat, a critical factor for chefs managing high-end protein costs. At the heart of this tool is Ginsan (Silver-3) steel. For professionals who demand the edge retention of carbon steel but work in high-acid or humid environments, Ginsan is the industry benchmark. It achieves a 61 HRC, providing a 'toothy' bite that stays sharp through forty pounds of brisket, yet it remains resistant to the rust and reactivity common in busy commercial kitchens. The 3-layer San Mai construction protects the hard core with tougher stainless cladding, ensuring the blade can withstand the physical rigors of a twelve-hour shift. This slicer is more than just a blade; it is a piece of Sakai history. The octagonal walnut handle is sized for a secure, non-slip grip even when hands are wet or oily. The balance point is meticulously placed just forward of the ferrule, allowing the knife to do the work during the pull. Each blade features the hand-engraved Kikuichi chrysanthemum, symbolizing a 750-year lineage that transitioned from forging samurai swords to world-class culinary instruments. Learn More