Tojiro DP Sujihiki 240 mm (F-805)

TOJIRO CLASSIC Sujihiki 240 mm — F-805

Sometimes a good cut is one that finishes in a single stroke

If the Gyuto was made to do many things, the Sujihiki was made for one thing in particular — slicing.

The TOJIRO CLASSIC F-805 has a 240 mm blade, but length isn't the only point. A Sujihiki blade is also clearly narrower than a Gyuto. This shape reduces how much blade touches the food while slicing, letting you draw a long stretch of edge through meat or fish in one continuous motion.

Instead of pressing down and sawing back and forth, you let the knife travel through the food in one long, clean stroke — that is the reason for the Sujihiki.

Why does slicing need a long knife?

A large roast beef, duck breast, ham, rested meat or a long piece of fish — if the blade is too short, you may have to stop mid-cut and bring the knife back to start again, and every time you do, the cut surface can end up marked or uneven.

The F-805's 240 mm blade gives enough reach to draw through the food in a single stroke. The Sujihiki is a long, narrow knife for slicing large cuts of meat, and it also works for fish and sashimi.

So why not a 240 mm Gyuto?

The F-805 and F-809 both have 240 mm blades, but they were made for different jobs:

• F-809 Gyuto has a wider blade, better for board work — chopping vegetables, push cuts, fine slicing and general tasks
• F-805 Sujihiki has a narrower blade that feels nimble and touches the food less while slicing 

Drawing the blade through the food is how a Sujihiki is used, and it is clearly different from a Gyuto. The food is separated by the edge alone, not by downward pressure as with a Gyuto. This is what anyone choosing a Sujihiki must take seriously: the edge must always be kept in excellent condition.

If you want one knife for cooking many things, the Gyuto makes more sense. But if you already have a Gyuto and want another knife specifically to slice better, that is where the F-805 comes in.

240 mm is the sweet spot for a Sujihiki

The F-805 has a blade of about 240 mm, an overall length of about 365 mm and weighs about 180 g. Although the blade is as long as the F-809 Gyuto, its narrower shape makes it feel lighter and better suited to pull cuts.

TOJIRO also makes the 270 mm F-806 for those who want even more slicing reach. But 240 mm is easy to control, doesn't need too much space and is long enough to truly feel the benefits of a Sujihiki — ideal if you're adding your first slicer to your knife set.

The F-805 isn't meant to be your first knife

If you don't have a chef's knife yet, you might start with a Gyuto or Santoku. But once you have a main knife and start to feel:

• “I want a cleaner cut surface when slicing meat”
• “I don't want to saw the knife back and forth”
• “I want to slice fish and meat in long strokes”

That is the reason for a Sujihiki. The F-805 simply combines a 240 mm length, a narrow blade and TOJIRO CLASSIC sharpness to do one thing well.

Draw the knife through the food, and aim to finish the cut in a single stroke.