• Sujihiki 270mm Suminagashi Clad 135Cr3 Ku Kasumi
  • Sujihiki 270mm Suminagashi Clad 135Cr3 Ku Kasumi – detail view
  • Sujihiki 270mm Suminagashi Clad 135Cr3 Ku Kasumi – side profile
  • Sujihiki 270mm Suminagashi Clad 135Cr3 Ku Kasumi – handle detail
  • Sujihiki 270mm Suminagashi Clad 135Cr3 Ku Kasumi – blade close-up
  • Sujihiki 270mm Suminagashi Clad 135Cr3 Ku Kasumi – view 6
  • Sujihiki 270mm Suminagashi Clad 135Cr3 Ku Kasumi – view 7
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Sujihiki 270mm Suminagashi Clad 135Cr3 Ku Kasumi

Sujihiki 270mm Suminagashi Clad 135Cr3 Ku Kasumi

By Simon Maillet

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Simon Maillet

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Simon Maillet follows a very traditional Japanese approach when it comes to knife making. Implementing stone grinding wheels and bench stones in his fabrication process. Knives with beautifully consistent grinds, and classic Japanese finishes. So, it makes sense that his profiles should follow and this Damascus clad 135Cr3 core Sujihiki 270mm showcases the results of this process and highlights the passion and skill that Simon possesses.

A very classic Japanese profile with 270mm by 40mm dimensions, aggressive distal taper, and a razor thin edge. This is a lovely Sujihiki guaranteed to make short work of any slicing or carving task.

Clad in a subtle Damascus cladding and feature a beautiful combination rustic black kurouchi and a satiny smooth and hazy Kasumi polish the blade is stunning to behold. Paired with Simon’s unique take on the classic Japanese octagonal hidden tang handle, a very cool tapered grip with oversized ferrule constructed out of Elm Burl and Bog Oak.

This is certainly a very beautiful addition to any kitchen and the ideal presentation piece for your dinner service.   

Product Specification
  • Blade Type:
  • Edge Length: 270mm
  • Spine Heel: 3.75mm
  • Spine Mid: 2.07mm
  • Spine Tip (20mm before): 1.05mm
  • Blade Height: 40mm
  • Weight: 164g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 64+
  • Blade Construction:
  • Blade Finish: KurouchiKasumi
  • Grind:
  • Handle Construction:
  • Handle Materials: Ancient Bog Oak, Elm Burl
  • Handedness: Ambidextrous

Blade type

Sujihiki

筋引

A long, slender slicing knife — typically 240 to 300 mm — and the Japanese equivalent of a Western carving knife. The narrow blade and long, straight edge are built to part cooked and raw proteins in a single smooth draw, producing clean slices with minimal sawing and minimal tearing of the surface. Height is kept low so the blade tracks straight through the cut.

A sujihiki is a specialist, and a worthwhile one for anyone who carves roasts, portions fish, or slices proteins regularly. Its length and narrowness make it poor for general board work and chopping, so it lives alongside a chef's knife rather than instead of one. The reward for that dedicated slot is slices a shorter, taller knife simply cannot match.

View full knife type guide →

Cutting edge steel

135Cr3

Plain high-carbon tool steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
AFNOR / DIN; closely overlaps 1.2008

Editorial note: despite the "Cr3" suffix, which superficially suggests a low-carbon case-hardening grade, 135Cr3 is in fact a through-hardening high-carbon tool steel. The name is occasionally a source of confusion when buyers see the steel listed in older catalogues alongside true case-hardening grades like 16MnCr5; in practice 135Cr3 is interchangeable with 1.2008 for kitchen knife purposes.

The editorial profile follows 1.2008: a respectable, traditional European high-carbon at 62–65 HRC, with moderate edge retention, good toughness for the hardness, and conventional patina behaviour. It is most often seen in French and German workshop production where the carbon-steel idiom is part of the maker's identity. Among the makers Modern Cooking carries, Yanick Puig, Milan Gravier, Guirec Péron, and Jonas Johnsson work in 135Cr3.

Also known as:1.2008

View full steel guide →

Blade construction

Laminated Steel

A category covering knives built from multiple layers of different steels forge-welded together. The hard cutting steel is sandwiched between softer outer layers (cladding) that protect the core, add toughness, and often contribute visual contrast.

The most common laminated constructions in the Modern Cooking catalogue are:

SanMai (三枚) — three layers: hard cutting steel in the centre, softer cladding on both sides. The traditional and most common form.

GoMai (五枚) — five layers: a hard core, two intermediate layers, and two outer layers. Adds visual depth and structural complexity.

KuMai (九枚) — nine layers: similar logic, with more cladding layers for additional pattern and structural variation.

GoMai and KuMai are often chosen not only for the additional layers and visual depth, but also because the intermediate layers can act as a nickel diffusion barrier — limiting carbon migration out of the core into the cladding during forge welding, and protecting the core's intended carbon content through the heat of the forging process.

In all cases the cutting performance is determined by the core steel; the outer layers are cosmetic and structural. The lamination contributes corrosion protection (when a stainless jacket clads a carbon core), reduced reactivity, and the visible boundary between core and cladding that gives the knife its character.

View full construction guide →

Grind

Flat

A grind in which the blade tapers in a straight line from the spine down toward the edge, with no curve or hollow in the bevel. The flat grind is the most common geometry on modern double-bevel kitchen knives because it balances cutting performance and durability: thin enough behind the edge to slice well, with enough steel behind it to stay strong.

A true full flat grind, running from spine to edge, is keen but can wedge in dense produce as the food meets the widening blade; many kitchen knives use a partial flat grind that begins lower on the blade to manage that. The flat grind's appeal is its predictability — it sharpens straightforwardly, behaves consistently, and asks nothing unusual of the user.

View full grind guide →

Handle construction

Hidden Tang

A construction in which the tang runs into the handle but stays concealed inside it, rather than showing between two scales. A narrower tang — a full-length stick or a shorter projection — is set into a drilled or burned channel in a one-piece handle and secured with adhesive, a friction fit, or a threaded fitting drawn up against the blade. This is the traditional construction of Japanese wa-handles and many European hidden-tang knives.

The design puts the handle material in charge of the look and feel: a single piece of wood, horn, or composite — often with a ferrule or spacers at the front — is shaped into any cross-section the maker wants, from the classic octagonal and D-shaped wa profiles to fully rounded Western forms. With no steel showing along the grip, the handle can be slim and light, and is frequently made to be removed and replaced, with the balance sitting toward the blade.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

Product Care

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

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