{"product_id":"okeya-saku-ginsan-tsuchime-sujihiki-270mm-d3af","title":"Okeya Saku Ginsan Tsuchime Sujihiki 270mm","description":"\u003ch3\u003eOkeya Saku Ginsan Tsuchime Sujihiki 270mm \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eA hand-forged Japanese slicer built for clean, single-stroke cuts\u003c\/strong\u003e \u003cbr\u003eThe Okeya Saku Ginsan Tsuchime Sujihiki is a long, narrow slicing knife designed for the kind of work where precision matters — carving roasts, portioning whole fish, and breaking down proteins into smooth, even slices without sawing or tearing. At 270mm, it's the most popular sujihiki length in Japan, long enough to slice through a tenderloin or a salmon fillet in a single pull stroke. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eGinsan steel, the \"goldilocks\" of Japanese blades\u003c\/strong\u003e \u003cbr\u003eThe core is forged from Ginsan (Silver #3), a semi-stainless steel prized for hitting a sweet spot most steels can't: it takes an edge nearly as fine as a high-carbon steel like Shirogami, holds that edge well, and sharpens easily — all while resisting rust far better than a true carbon blade. It's a steel favored by chefs who want carbon-steel performance without the constant babying. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eTsuchime hammered finish\u003c\/strong\u003e \u003cbr\u003eThe blade's hammered (tsuchime) texture isn't just decorative — those small forged facets help reduce surface contact and food drag as you slice, so thin cuts of fish or meat release cleanly from the blade instead of sticking. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eMade by Okeya\u003c\/strong\u003e \u003cbr\u003eOkeya traces back to 1927 in Miki City, Hyogo Prefecture — part of the Banshu-Miki blacksmithing tradition — where the Fujiwara family began as makers of kogatana and traditional single-bevel blades. Now run by fourth-generation blacksmith Akihito Fujiwara, Okeya brings that same generations-deep forging knowledge to full-size kitchen knives. \u003cbr\u003e \u003cbr\u003e\u003cstrong\u003eSpecs\u003c\/strong\u003e \u003cbr\u003eKnife type - Sujihiki (double-bevel slicer)Blade length270mm \u003cbr\u003eSteel - Ginsan (Silver #3), semi-stainless \u003cbr\u003eFinish - Tsuchime (hammered) \u003cbr\u003eEdge - Double bevel, even grind \u003cbr\u003eHandle - Octagonal Walnut \u003cbr\u003eHand orientation - Ambidextrous \u003cbr\u003eMade in - Japan , Hyogo Prefecture \u003cbr\u003e \u003cbr\u003e#### \u003cstrong\u003eCare\u003c\/strong\u003e \u003cbr\u003eHand wash and dry immediately after use — do not leave wet or put in the dishwasher. While Ginsan is semi-stainless and far more forgiving than carbon steel, it isn't stain-proof, so a quick dry keeps the blade looking sharp for years. \u003cbr\u003e#### Why you'll reach for it \u003cbr\u003e####  \u003cbr\u003eBest for carving cooked roasts and poultry, slicing raw or cooked proteins like brisket and pork loin, and portioning fish where clean, drag-free cuts matter for presentation. \u003cbr\u003e \u003cbr\u003e\u003cem\u003eNote: as a hand-finished blade, slight variations in weight, handle grain, and hammer pattern are normal and part of what makes each piece one of a kind.\u003c\/em\u003e\n\u003c\/h3\u003e","brand":"Okeya Saku","offers":[{"title":"Default Title","offer_id":47377566859403,"sku":"007178","price":190.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/5332\/8267\/files\/IMG_7022.jpg?v=1781820721","url":"https:\/\/donnaskitchenconsignment.com\/products\/okeya-saku-ginsan-tsuchime-sujihiki-270mm-d3af","provider":"Donna's Kitchen Consignment LLC","version":"1.0","type":"link"}