Sujihiki • 240 mm • AUS10 • 69 layers • Japanese handle made of burned oak • For both left- and right-handed use

The blade consists of 68 layers of stainless steel on the outside and an AUS10 core. The knife has a subtly etched matte finish, a result of an acid bath treatment that enhances the unique damask pattern. The handle is made of oak that is charred on the underside. The handle fits comfortably in the hand while providing a robust, authentic appearance.

Elwin de Veld on Touroku

Japanese artisans are highly regarded worldwide. They are known for their dedication, passion, and inner drive to continually improve. Their craftsmanship has been passed down and refined for generations within small, mostly independent family businesses. These businesses are often spread throughout Japan, with specific regions renowned for their specific craftsmanship. Sometimes these small businesses are affiliated with a guild, sometimes not. The older, smaller businesses (those with the greatest perseverance) are particularly open to contacts outside Japan, but often don't know how to take this step.

Taka san, the third-generation owner of Touroku Sakai (登録佐海), which translates as "Recorded or Registered," aims to connect these businesses and make their craft known to the world. Touroku represents a distinguished group of craftspeople specializing in the craft of refined Japanese knives and holding on to the knowledge they have acquired over generations. Taka san runs a unique company where he brings together crafts from the regions of Tsubame Sanjo City, Niigata, Tosa City, Kochi, and the Honkuriku region: Toyama City.

Touroku knives are now beloved by many professional chefs worldwide and embraced by many enthusiastic home cooks.