The Blazen Riu series is an ideal combination of traditional Japanese design and contemporary minimalist style. A timeless series that will be loved by both new and old generations.

Sujihiki is a knife that serves us to efficiently and precisely cut a larger piece of protein, be it meat or fish. Its long and narrow blade makes a surgically precise cut in one stroke, thus not disturbing the fiber structure and minimally affecting the taste of the food. In addition to this, it can be used to cut any other food without bones, it is extremely useful for cutting thermally processed pieces of meat such as whole steaks.

The blade is forged from super-hard SG2 stainless steel, known for its laser-sharp and long-lasting sharpness. On the upper part of the blade, forging marks are left in a rough nashiya texture, which gives a unique character to this series. With proper maintenance, these knives can be inherited by your grandchildren.

The octagonal Canadian walnut handle is tapered towards the blade to provide the ultimate ergonomic grip. This contemporary detail in the design of the handle makes the Blazen series of knives stand out in a sea of ​​traditionally designed octagonal handles.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.

You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, Parmesan rind, pits...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".