Western handle
Kagemitsu 竜巻 Tatsumaki Sujihiki — 240 mm, AUS10 steel (slicer)
Kagemitsu 竜巻 Tatsumaki Sujihiki — 240 mm
The Kagemitsu Tatsumaki Sujihiki combines a thin, hand-sharpened blade with striking Damascus cladding. Made in Echizen, Japan, this double-bevel slicing knife features a Japanese AUS-10 stainless steel core and a Western-style red pakkawood handle.
The name Tatsumaki means “tornado” in Japanese, reflecting the swirling vortex pattern of the Damascus steel.
The sujihiki: designed for precise slicing
The sujihiki is a Japanese slicing knife with a long, narrow blade, particularly suited to carving boneless meat and slicing fish. Its 240 mm cutting edge allows long, smooth drawing strokes, helping produce clean, even slices with minimal sawing.
The slender blade creates less resistance as it passes through food, making it well suited to roast beef, poultry breast, boneless cuts of meat and fish portions. Its pointed tip provides control for trimming and detailed work. The double-bevel edge can accommodate both right- and left-handed use, depending on the final sharpening geometry.
Japanese AUS-10 stainless steel
AUS-10 is a Japanese stainless blade steel developed by Aichi Steel. Its composition combines a high carbon content with chromium, molybdenum and vanadium to support hardness, wear resistance and corrosion resistance.
Hardened to approximately 60 HRC in this knife, the AUS-10 core supports a fine cutting edge and good sharpness retention. It can be maintained on Japanese waterstones, making it a practical choice for cooks who want precise cutting performance with the convenience of stainless steel.
Although corrosion-resistant, AUS-10 should still be cleaned and dried promptly after use.
Suminagashi Damascus construction
The hard AUS-10 core is sandwiched between two sections of softer, layered stainless steel cladding. This Suminagashi construction produces the distinctive flowing Damascus pattern while supporting and protecting the sides of the core. The exposed cutting edge provides the knife’s cutting performance.
The thin blade profile and absence of a thick bolster at the heel allow access to the full cutting edge when sharpening on waterstones.
Specifications
- Blade length: 240 mm
- Core steel: Japanese AUS-10 stainless steel
- Cladding: Softer stainless Damascus steel on both sides
- Hardness: Approximately 60 HRC
- Edge: Double bevel, hand-sharpened
- Handle: Western-style red pakkawood
- Origin: Echizen, Japan
Personalisation
Make the knife your own with an engraved name or company logo. We can also help render your name in Japanese kanji for a distinctive personal finish.
Care
Wash by hand and dry thoroughly after each use. This knife is not dishwasher safe and should never be left soaking in water.
Use a suitable wooden or soft plastic cutting board. Avoid bones, hard or frozen foods, and twisting or levering motions, which may damage the thin blade and fine cutting edge. Maintain its sharpness with appropriate Japanese waterstones.
