The Kanetsune Sujihiki KC-955 is more than a knife—it's a precision instrument designed to bring restaurant-grade slicing into your kitchen, balcony grill, or camp kitchen. Crafted in Japan with time-honored steel-working traditions, this dedicated slicer excels at delivering clean, controlled cuts across a wide range of foods. Why this sujihiki stands out Hammered blade texture reduces suction and sticking, so fish, roasts, and cold cuts glide away from the edge with minimal drag. The result is ultra-smooth slices and higher yield from your ingredients. 8.5-inch slicing blade offers the ideal balance between reach and control, letting you slice large fillets in a single, graceful pass while preserving delicate textures. 13.25-inch overall length provides the leverage you need for carving, trimming, and portioning with confidence, whether you’re preparing a seafood feast or a weekend roast. DSR-1K6 HC stainless steel brings durable edge retention and corrosion resistance, so this knife stays sharp and dependable in daily use—in the kitchen or out on the grill. Warm wood handle with a protective plastic guard delivers a secure, comfortable grip and added safety during handling and transport. Made in Japan—a mark of meticulous craftsmanship, balanced geometry, and thoughtful details that support precise, repeatable cuts from the first slice to the last. Gifting-ready packaging arrives boxed, making it an easy premium gift for chefs, seafood lovers, or serious home cooks. What you can cook and how this knife shines Sashimi-grade fish and sushi prep benefit from the KC-955’s finesse and delicate balance. The hammered finish helps separate slices cleanly, producing presentation-ready portions with less effort. Roasts, fowl, and cold cuts—slice evenly through crusts and connective tissue, achieving uniform thickness with minimal crushing of the meat. Thin poultry cuts such as turkey or chicken breast, ham, or veal—this knife maintains texture and shape, letting you portion neatly for platters or appetizers. Outdoor cooking and events where one dependable slicer covers fish, roasts, and cold cuts in a single step, simplifying setup and cleanup. Practical tips for peak performance and longevity Hand wash and dry promptly after use to preserve the blade’s finish and edge. The combination of stainless steel and a hammered finish rewards careful maintenance. Hone regularly to keep the edge keen for precise slicing sessions, whether you’re working with fish, poultry, or red meats. Store in a protective sheath or boxed packaging to prevent nicks during transit or long-term storage. Use a proper cutting board and avoid cutting through bone or frozen items to extend the life of the edge. Who benefits most from the KC-955 Home cooks seeking professional-looking sashimi and crustacean cuts without visiting a market counter. Seafood enthusiasts and sushi lovers who demand clean, uniform fillets and precise portioning. Outdoor cooks and entertainers who want a single, dependable slicer for fish, roasts, and cold cuts during gatherings. Anyone drawn to durable, long-lasting kitchen tools backed by respected Japanese craftsmanship. Care and maintenance essentials To preserve edge and finish, rely on hand washing and immediate drying after use. Keep the KC-955 in its sheath or boxed packaging when not in use to prevent nicks. Regularly honing the blade ensures you’re ready for precise slicing sessions, whether you’re working with delicate sashimi, roasted meats, or poultry.
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