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・Brand name : Kiwami (貴和美)
・Maker : Kiwami (貴和美)
・Knife Type:Sujihiki(Slicer)
・Steep Type: Silver3(Ginsan)
・Blade length:240mm
・Handle Material:Zelkova(keyaki tree)
・The place of production:Japan 

【What is Sujihiki knife?】
Suji-hiki means ‘tendons cutter’. It is literally used to cut the muscles/tendons of meat. Along with Gyuto knives, as well as bone-cutting knives/peeling knives, it is a knife that was introduced by Westerners, then developed along with the developing meat-eating culture in Japan. When cutting a cattle, it is vital to carefully cut off the muscle so that the texture remains intact as ensuring that only the tastiest parts of the animal remain for cooking (steaks). Yes, it is the best tool to cut the meat, essentially for that reason. Nowadays, however, more and more people are using the Suji-hiki knife for sashimi, though. Suji-hiki knife is a western origin whilst Yanagi-ba knife is a Japanese origin, their histories could be quite different, yet their shapes are surprisingly similar.

【Silver3 (Ginsan)】
Silver3 is one of the toughest stainless steel made by Hitachi kinzoku. It has ideal carbon content of 0.95 - 1.1%, which allows this steel to achieve high degrees of hardness. 

We "Kiwami(貴和美)" is a Japanese kitchen knife shop and developer in Kappabashi, Tokyo.  Our sharpening method is based on the number of studies. 
We gurantee the excellent sharpness for each knifehas. We always re-sharpen the knife before shipping it out. So the sharpness of their knives is guaranteed. 

Cutting very hard or frozen stuff might cause the nick in the blade
Do not burn the blade with fire.
Do not wash this with dishwasher
Try to dry the blade after washing it each time. 

【Shipping and delivery】
It usually takes one week to prepare.  The estimated delivery date depends on where you live. 

Let us know abour your query!