Ohishi Sujihiki (Carving Knife) Blue Steel #2, Kuro, 240mm

Ohishi Blue #2 Kuro Sujihiki 240mm – Handmade Japanese Knife

Handmade in Sanjo, Japan by Tadafusa. Some of the best-value handmade Japanese knives I've ever used.

The Ohishi Blue #2 Kuro range delivers incredible cutting performance without the expensive handmade price tag.

Made with Aogami (Blue) #2 carbon steel and stainless cladding, these knives offer excellent sharpness, edge retention and easier maintenance than fully reactive carbon steel.

Thin behind the edge with almost laser-like cutting performance, yet built like a proper kitchen workhorse.

At around $200–$300 AUD, the performance is ridiculous for the money.

Quick Points

• Handmade in Sanjo, Japan by Tadafusa
• Aogami / Blue #2 carbon steel core
• Stainless clad for easier maintenance
• Excellent sharpness and edge retention
• Laser-ish cutting with workhorse construction
• Great first carbon steel Japanese knife
• Rosewood D-shaped handle (right-handed)

Why This Works

Blue #2 is an excellent Japanese carbon steel, known for taking a fine edge, strong edge retention and easy sharpening.

The stainless steel cladding protects the outer blade faces, while the exposed carbon steel cutting edge delivers the performance people love about traditional Japanese knives.

The edge can still patina or rust if neglected, but maintenance is much easier than with a fully reactive blade.

The grind is the real standout.

These knives are incredibly thin behind the edge, cutting through food with very little resistance.

They also have substantial construction around the handle and neck, unlike many mass-produced knives near this price.

Real Use

The Ohishi Blue #2 Kuro Sujihiki 240mm is built for clean, precise slicing of meat and fish.

Its long, narrow blade reduces drag and delivers smooth, effortless cuts.

Perfect for:

• Carving roasts and cooked meats
• Slicing boneless proteins
• Fish and sashimi preparation
• Trimming and portioning meat
• Professional kitchen and home use

It has the cutting feel of a much more expensive Japanese knife, while remaining practical enough for everyday use.

Who It's For

• First-time carbon steel buyers
• Professional chefs regularly slicing and portioning proteins
• Home cooks wanting a dedicated carving knife
• Anyone wanting handmade Japanese performance
• Cooks wanting a double-bevel alternative to traditional single-bevel sashimi knives

Pros

• Exceptional performance for the money
• Handmade by Tadafusa
• Excellent Blue #2 carbon steel
• Stainless clad for easier maintenance
• Thin behind the edge
• Sharpens well
• Beautiful traditional Kuro finish
• Strong construction around the handle

Cons

• Carbon steel edge can rust or patina
• Hard steel can chip if misused
• Right-handed D-shaped handle
• Handmade finish can vary
• Limited availability
• Not the most visually striking knife

Leigh's 2 Cents

Tadafusa makes some of the best-value Japanese knives on the market. Period.

I own several Ohishi knives myself, and they remain some of my favourites.

The cutting performance is ridiculous. These knives genuinely cut like knives costing $600 or more, yet sell for a fraction of that.

They have that laser-like cutting feel through food, but still feel like a real kitchen workhorse.

For someone wanting their first handmade carbon steel Japanese knife, I struggle to recommend anything better for the money.

One of my favourite ranges and consistently loved by customers.

Cannot. Recommend. Enough.

Knife Care

The outer cladding is stainless, but the exposed Blue #2 cutting edge is reactive.

• Wash and dry immediately after use
• Expect a natural patina along the cutting edge
• Avoid bones, frozen food and twisting cuts
• Never use a dishwasher
• Apply knife oil before long storage
• Avoid abrasive cleaners on the Kuro finish

Specifications

• Brand: Ohishi
• Maker: Tadafusa (blade)
• Region: Sanjo, Niigata, Japan
• Knife type: Santoku (All purpose Knife)
• Steel: Aogami / Blue #2 carbon steel
• Cladding: Stainless steel
• Finish: Kuro (black) / Tsuchime (hammered)
• Blade length: 241mm
• Blade thickness: 2.98mm at handle / 1.6mm near tip
• Overall length: 400mm
• Blade height: 31mm
• Weight:134g
• Hardness: 62–63 HRC
• Bevel: Double
• Handle: D-shaped rosewood (right-handed)

These are handmade Japanese knives. Small variations in finish, grind and measurements are normal.

Hi, my name is Leigh, and I’m a chef from Newcastle, Australia.

I’ve been cooking professionally for over 20 years in some of Australia’s top restaurants, and I’m currently cooking at The Signal Box in Newcastle.

Over the years (since 2018), I’ve put together a small collection of high-quality Japanese knives and whetstones that I personally recommend. Basically, if I wouldn’t use it in a professional kitchen, I don’t sell it. Read More