Sujihiki Slicer - Kurenai - Three-Layer
A long-bladed Japanese slicing knife from the Reigetsu Kurenai series. Three-layer blade construction, laminated wood handle, 18-8 stainless bolster. 240mm blade. Made in Japan.
About the sujihiki
Sujihiki (筋引き) means literally "sinew puller" - a long, narrow, double-edged blade designed for drawing through protein in single, uninterrupted strokes. Where a santoku handles the daily tasks of a Japanese kitchen, the sujihiki is a specialist: breaking down a roast, trimming a side of salmon, slicing a cooked fillet or piece of beef into clean, even portions. The long blade allows you to cut in one drawing motion rather than sawing, which preserves the texture of the meat and produces clean, flat slices. It is the knife that finishes a dish.
Unlike the traditional single-edged yanagiba, the sujihiki is double-edged, making it equally suited to both Japanese and Western kitchen tasks.
About the Kurenai
Kurenai (紅) means crimson - a reference to the deep red laminated wood handle that distinguishes this series from the rest of the Reigetsu range. Reigetsu (令月), the brand mark shared across Fuji Cutlery's premium knives, is a classical Japanese phrase meaning "auspicious month," drawn from the 8th century Man'yoshu poetry anthology - the same text from which Japan's current imperial era, Reiwa, takes its name.
The Kurenai is Fuji Cutlery's top-of-range line, positioned for both professional and serious home use. The blade is a three-layer (san-mai) composite: a molybdenum-vanadium steel core chosen for its sustained edge retention and wear resistance, sandwiched between outer layers of 13-chrome stainless steel. The stainless cladding allows the core steel to be harder and hold a sharper edge than a comparable single-material blade, while protecting it from the rust vulnerability that harder steels typically carry. The result is a blade with the sharpness of professional cutlery and the low maintenance of stainless. Each knife is sharpened individually at Fuji Cutlery's own factory in Tsubame-Sanjo.
The handle is laminated tempered wood - layered, compressed, and resin-stabilised for durability - with an 18-8 stainless steel bolster at the junction between handle and blade.
- Blade: Three-layer composite - molybdenum-vanadium steel core, 13-chrome stainless cladding
- Handle: Laminated tempered wood
- Bolster: 18-8 stainless steel
- Double-edged blade
- Dimensions: 240mm blade length, 365mm total length, 210g
- Made in Japan
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Fuji Cutlery was established in 2000 in Tsubame-Sanjo, Niigata Prefecture - one of Japan's foremost metalworking regions and the historical centre of Japanese blade craft. Operating under the brands FUJICUT and Reigetsu, Fuji Cutlery produces professional-quality knives for both home and restaurant kitchens, developed with direct input from working cooks. The company name Fuji comes from the Mt. Fuji motif in the Fujitora logo. Each knife is crafted in Tsubame-Sanjo and sharpened individually at the company's own factory.
These knives are sold in partnership with Wahei Freiz.
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Wahei Freiz was established in 1951 in Tsubame-Sanjo, Niigata Prefecture - one of Japan's foremost centres of metal craftsmanship and cookware production. The company produces a wide range of kitchen tools across categories, combining traditional metalworking skill with considered, practical design. The name brings together wahei (和平), meaning peace and harmony, and freiz - a coined word the company created from "fresh days" - reflecting the spirit of good, everyday cooking.