Zuiun is a truly special series of knives. It has been available since 2018, when the company decided to celebrate a century of existence. Since then, these knives have not left anyone indifferent.

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.

This knife is made of SG2 steel, which reaches extreme hardness and is considered the perfect material for making knives. It is easy to resharpen and retains its sharpness for an incredibly long time. It is the "state of the art" of Japanese steel production technology. Additionally, the blade is adorned with a total of 62 perfectly polished layers of stainless Damascus.

The handle of this knife is in no way inferior to the blade itself. It is pakka wood in dark brown and black separated by an elegant white spacer. The handle is shaped in a heptagon shape, which is unique for knives from this forge. To make the experience absolutely complete, a mosaic pin is installed at the very bottom of the handle, which fits perfectly into the design of the knife!

Zuiun means "cloud of happiness" in Japanese, and every cut with these knives will make you feel like you're flying on that cloud.

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".