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Tomihisa

Tomihisa Aoi AUS8 Black Sujihiki 240mm

Tomihisa Aoi AUS8 Black Sujihiki 240mm

620.00 AED (AED 620.00)
620.00 AED
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Tax included.

The currency will be displayed in AED at checkout.

✔ No import fees & duties - worldwide
✔ All taxes included
✔ Express worldwide shipping

Steel Type: AUS8 Stainless Steel, with "Tsuchime" Hammered Pattern

Handle Material: Compressed Pakkawood Handle

Rockwell HRC: 58

Blade Length: 240mm, 9.4 inch

Bevel: 50:50

About the Sujihiki: This blade shape is intended for slicing boneless protein. The sujihiki is often referred to as the Western equivalent of the traditional Yanagi knife.

About the Aoi Series: The Tomihisa Aoi Series, is expertly crafted with an AUS8 stainless steel core and decorated with a matte 'Tsuchime' hammered finish & a Brown or Black dyed Pakkawood handle. This series serves as an ideal choice for those seeking their first Japanese knife, as the AUS8 blade offers a beginner-friendly experience for learning to sharpen and maintain knives.

About Tomihisa: Tomihisa is KUTO's own in-house brand of knives. The name "富久" Tomihisa derives from the name of the owner: "久富" Kutomi, with the Japanese Kanji characters reversed. The Tomihisa lines are curated using affordable and high-quality steels, which offer the optimal balance of easy maintenance, sharpening, and long-lasting sharpness. These knives are forged by master craftsmen from the regions of Tosa, Seki, and Sakai in Japan.

SHIPPING RATES

- UAE – Dubai

  • FREE: orders ≥ AED 500
  • AED 20: orders < AED 500

- UAE – Other Emirates

  • FREE: orders ≥ AED 500
  • AED 25: orders < AED 500

- International

  • AED 150

🤙 For more details, read Shipping & Returns

DELIVERY TIME

- Dubai: 1–4 business days

- Other Emirates: 3–6 business days

- International: tracking provided; transit time varies by destination.

🤙 For more details, read Shipping & Returns

KNIFE SHARPENING

Japanese knives are prized for their sharpness, longevity and craftsmanship. To keep them performing at their best, maintain them regularly.

- Western knives:

  • Hand sharpening on individual whetstones for maximum edge quality.
  • Machine sharpening on a Japanese grindstone for faster service.

- Traditional Japanese knives:

  • Single-bevel blades are sharpened by hand on whetstones only.

🤙 For more details, read Knife Sharpening Service

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