The TOG Sujihiki 260mm is a traditional Japanese slicing knife designed for producing long, clean cuts through meat, fish and terrines. Its thin double-bevel blade minimises drag, helping to preserve texture and presentation while delivering exceptional slicing precision.
Perfect for carving roasts, slicing cooked meats and preparing raw proteins, the Sujihiki is a specialist knife for achieving smooth, accurate cuts with minimal effort. It is designed for boneless proteins and should not be used on bones or subjected to side pressure.
Handcrafted in Seki, Japan, this premium knife combines centuries of Japanese blade-making heritage with modern materials and expert craftsmanship.
Handmade in Seki, Japan
For over 800 years, Seki has been recognised for producing some of the world’s finest blades. Inspired by traditional Samurai sword-making techniques, every TOG knife passes through eight specialist craftsmen, each responsible for a specific stage of production.
This meticulous process ensures exceptional quality, precision and individuality in every knife.
TOG 17-Layer Steel
Developed with expert craftsmen in Seki, TOG’s unique layered steel combines a hard Acuto 440 core steel for exceptional sharpness with softer outer layers for strength and durability.
Alternating antimicrobial copper layers create TOG’s distinctive striped appearance while enhancing hygiene and blade performance.
Kebony Maple Wood Handle
Crafted from sustainable Kebony maple wood, the ergonomic handle is designed for comfort, balance and control. TOG’s signature side scoop grip improves handling precision, while the laser-etched Japanese-inspired pattern enhances grip and texture.
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