The Beauty and Challenge of Japanese Knives
Traditional Japanese knives are renowned worldwide for their unmatched sharpness and precision.
But they also come with challenges: they often require special care and are prone to chipping due to their ultra-hard blades.
SUIFU was created to solve this problem.
Our mission was simple: preserve what makes Japanese knives special while making them easier, more durable, and more practical for everyday use.
The result? A knife you can use daily without worry.
After cooking, simply wash it, wipe it dry, and you’re done.
Why We Chose the Nakiri
For our first knife, we chose the Nakiri, a traditional Japanese vegetable knife that has been trusted in homes since the Edo period.
Unlike Western knives that rely on a rocking motion, the Nakiri is designed for straight up-and-down cutting.
This movement feels natural even for beginners and offers more control and safety. The entire blade touches the cutting board evenly, reducing slipping and making it perfect for chopping large amounts of vegetables.
Another advantage of the Nakiri is its broad, flat blade. After chopping, you can easily scoop ingredients and transfer them to a pan or bowl—streamlining your cooking and keeping your kitchen tidy.
Skills Handed Down Through Generations
To bring this knife to life, we partnered with artisans in Seki City, Japan—the “City of Blades,” known for over 800 years of sword and knife-making tradition.
One of our key partners is Mr. Mikida, CEO of Finecraft Co.
He inherited his craft from his father, continuing a generational legacy of Japanese blade-making.
Today, machines assist with part of the process, but each blade is still hand-finished by skilled craftsmen to ensure precision and soul in every cut.
A Modern Material: AUS-8 Stainless Steel
We carefully selected the blade material, ultimately choosing Molybdenum AUS-8 stainless steel, trusted even in medical tools like surgical scissors.
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Hardness: HRC 57–59 (sharp yet practical)
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Corrosion resistance: High (rust-resistant)
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Maintenance: Simple and easy
Compared to traditional steels like Aogami (Blue Paper) or Shirogami (White Paper), AUS-8 is slightly softer but significantly more resistant to rust. This means fewer chips and far less maintenance.
In fact, testing shows:
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30–50% lower chipping risk compared to harder steels
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90–99% less likely to rust
A thoughtful balance of performance and practicality, perfect for real-world home cooking.
Designed for Flavor: Right-Handed 8:2 Bevel
Our Nakiri is sharpened with an 8:2 bevel ratio for right-handed use, unlike the common 5:5 double-bevel.
This sharper angle allows the blade to glide smoothly through vegetables without crushing fibers.
We tested this with onions and tomatoes:
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Onions: cleaner, smoother cut surfaces with less cell damage.
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Tomatoes: the 8:2 bevel knife retained about 60% more natural moisture compared to a standard 5:5 knife.
Why does this matter? Because moisture equals flavor, aroma, and nutrients. By preserving more of the vegetable’s natural water content, the SUIFU knife helps you enjoy fresher, tastier, and healthier meals.
Tradition × Modern Innovation
Each SUIFU knife is shaped using precision pressing for consistency and durability.
But the final sharpening and finishing are still done by hand—ensuring every blade carries the soul of Japanese craftsmanship.
It’s the perfect fusion of tradition and modern technology, designed to bring out the best in every ingredient you cut.
