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JCK Original Kagayaki CarboNext Series Sujihiki (240mm to 300mm, 3 sizes)

Availability: Normally ships the same day

Our innovative KAGAYAKI CarboNext product range uses next generation carbon tool steel that we call “CarboNext”. Our CarboNext blades allow you to enjoy all the usual advantages of traditional high carbon steels (i.e. Excellent edge sharpness, excellent edge retention and ease of sharpening), but they offer the additional benefit of improved rust resistance.

The blade is made of solid CarboNext special high carbon tool steel that is hardened to HRc. 59-61.  The knife features superb fit and finish, full tang construction, and comfortable black pakkawood handles. Its thin blade has a slow gradual taper and is finely ground, which results in excellent cutting performance and blade balance.
Because this knife offers greater rust resistance and ease of maintenance than regular high carbon steel knives, we particularly recommend CarboNext Knife to first-time users of carbon steel knives. Professionals and serious amateurs will love their superb blade geometry, cutting performance and quality construction.

The long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.


Characteristics and Difference of Regular Version and ES Version

Both Regular Version and ES version are hand sharpened by skillful and experienced Master Craftsman.

Hereby we introduce the characteristics and difference of Regular Version and ES Version.

  • Regular Version has good enough sharpness and you can start using it without sharpening process and enjoy good cutting performance. One of the benefits for choosing the Regular Version is you can re-sharpen and make your own final sharp edge by yourself for your own cutting needs and preference. Advanced, Experienced and serious users can understand how important it is and this benefit.
  • ES version has much steeper and thinner edge which makes outstanding and maximized cutting performance. We have received many requests from our customers for the fully sharpened edge knives when they start using the knives. This is our recommendation for your needs.

Knife Model: JCK Original Kagayaki CarboNext Series Sujihiki

Blade Material:  CarboNext (Next generation of Carbon Tool Steel material)

Rockwell Hardness (HRc): 59 to 61

Blade Grind and Edge Shape: Double Bevel Edge 70/30

Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster

Saya Included: No.

Sujihiki 240mm (9.4") Cutting edge length: 240mm (9.4") Total Length: 365mm (14.3") Blade Thickness: 2.2mm (0.08") Blade Width: 37mm (1.4")
Handle Length: 113mm (4.4")
Total Weight: 166g (5.8oz)
Sujihiki 270mm (10.6") Cutting edge length: 270mm (10.6") Total Length: 395mm (15.5") Blade Thickness: 2.2mm  (0.08") Blade Width: 37mm (1.4")
Handle Length: 118mm (4.6")
Total Weight: 185g (6.5oz)
Sujihiki 300mm (11.8")  Cutting edge length: 295mm (11.6") Total Length: 430mm (16.9") Blade Thickness: 2.2mm (0.08")
Blade Width: 38mm (1.4")
Handle Length: 125mm (4.9")
Total Weight: 207g (7.3oz)



Sorry. This knife is not available for left handed version.

Information About The Care & Maintenance of CarboNext Knives
While our CarboNext knives have better rust resistance than other plain carbon steel knives, they will discolor and rust if not cared for properly. To keep your knife in good condition, please do not leave it in wet or salty conditions for a long time. After hand washing the knife, we recommend that you carefully rinse the knife with plain warm water and dry it with a clean cloth. It is important to make sure that there is no water left between the blade tang and the handle, or bolster, because this can lead to corrosion. 

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.



This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust. 

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
Customer Reviews
5.0 Based on 13 Reviews
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Filter Reviews:
Chi D.
Canada Canada
I recommend this product
Very sharp, great value

Very sharp! This is I’m looking for my work

Switzerland Switzerland
I recommend this product
real sharp stuff

used it to slice home made italian carne salada, which is very difficult to cut in thin slices of constant thickness unless the knife is very sharp and long. really fun to do it with that knife. Of course also perfect for cutting sushi (If a non-Japanese may dare to say so ;-) )

Lucas V.
United States United States
I recommend this product
Beautiful knife

Nicely balanced. Handles beautifully. Very sharp. Will probably buy a smaller size for slicing smaller pieces.

Andrew H.
Australia Australia
I recommend this product
JCK Original Kagayaki CarboNext Series Sujihiki 300mm

This is an excellent knife and surpassed my expectations. Ultra sharp, slices effortlessly. A well made, quality knife that I am sure will give years of service. JCK customer service as always, is second to none and goods received within 7 days.

Harry D.
United States United States
I recommend this product
Outstanding knife that is also a bargain

This knife (order the extra sharpening) is beautifully ground, sharpened, and polished. The edge is exceptionally sharp, sharper than you can get it unless you have years of experience. To see how much professional chefs think of this line of knives, google Chef Talk Kagayaki Carbonext. Old school chefs with loads of experience extoll the quality and value of this line. I am very, very happy with mine. Do get the 270MM sujihiki and the 240 gyuto.

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