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Tomihisa

Tomihisa Matsuba AUS8 Sujihiki 240mm

Tomihisa Matsuba AUS8 Sujihiki 240mm

655.00 AED (AED 655.00)
655.00 AED
Sale Sold out
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

Handle Material: Compressed Composite Wood 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 Matsuba Series: Introducing the Tomihisa Matsuba Series, expertly crafted from the versatile and affordable AUS8 (INOX) stainless steel, renowned for its ease of sharpening and maintenance. This series is specifically designed to cater to those seeking a high-quality, handmade Japanese knife that is both simple and affordable. The Matsuba Series is the perfect combination of functionality, affordability, and simplicity.

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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