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Tadafusa "Seido" Blue 2 Nashiji Sujihiki 270mm
$260.00 USD
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Knife Specifications
We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.
Style
Kiritsuke Sujihiki
Blade Material
Blue 2 Core, Stainless Nashiji Clad
Handle Material
Octagon Walnut
Bevel
Double Bevel
Maintenance Level
High
Edge Length
270mm
Overall Length
425mm
Spine Thickness
3mm/1.9mm
Blade Height
36mm
Weight
143g
HRC
~62-63
An In depth look
Blade Type
The Sujihiki knife, a traditional Japanese slicer, is designed for carving and fileting. With its long, narrow blade, typically ranging from 240mm to 330mm, it excels in creating clean, smooth cuts through meat and fish. Its length ensures long, uninterrupted strokes, making it perfect for precise slicing tasks.
Steel Type
Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.
Care Information
Introducing
Seido
Seido is a signature range developed by Sam and Ben of Chef’s Edge, created through close collaboration with skilled artisans from across Japan’s most respected knifemaking regions. Each knife in the Seido lineup is built around a simple philosophy: combine the finest Japanese steels with thoughtful, performance-driven design — informed by direct feedback from thousands of Chef’s Edge customers.
Seido is more than a collection — it’s the result of years of listening, refining, and working with the very best of Japan’s blade-making community to offer tools that are beautiful, functional, and truly built for the kitchen.
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