Hatsukoro Katana Jihada 390mm Sujihiki Review: A Statement Slicing Knife

Introduction

The Hatsukoro Katana Jihada 390mm Sujihiki, forged by Takahiro Nihei, is one of those knives that makes an immediate impression before you even start thinking about how it cuts. This 390mm slicing knife arrives from the Katana Jihada line, and the first thing you notice is the edge: it is polished so cleanly that it behaves like a mirror. It is a serious, dramatic blade, and it clearly reflects the care put into its making.

Who This Knife Is For

A 390mm sujihiki is a specialist tool. This length of slicing knife suits cooks who regularly break down larger proteins, slice roasts, or simply want an enormous single-stroke cutting surface for long, clean draws. It is also a natural fit for collectors who appreciate hand-forged Japanese knives with distinctive finishes, since the visual work on this blade is a major part of its appeal. If you only cook small meals at home, a knife this size is probably more than you need, but for anyone who has wished their slicing knife were longer, this is exactly the kind of blade that fills that gap.

Main Strengths

The kasumi finish on the blade body is genuinely beautiful. It carries a soft haziness that transitions very nicely into the mirror polish right at the edge, and the visible cladding line between the two adds an extra layer of visual interest. The core is shirogami #2 with soft iron cladding, a combination that should make for very easy sharpening, and the banding in the iron cladding looks almost like a hazy damascus pattern across the blade.

Fit and finish are excellent, as expected at this level. The tang and ferrule come together cleanly, and the edge geometry is fantastic. The spine sits at roughly 3 to 3.5 millimeters, so this is by no means a thick knife, but it is not laser-thin at the spine either. That is a good thing for a blade of this length: too thin and it would become delicate, flexy, and nearly unusable. The balance of thinness behind the edge with enough spine thickness for stability is well judged.

Fit, Finish and Handle

The handle is a highlight in its own right. The wood is quince, referred to in Japanese as karin, and the figuring on this example is outstanding. It is paired with a buffalo horn ferrule and a buffalo horn end cap, a classic and elegant combination that suits the dramatic blade. Everything lines up the way you would want from a hand-finished knife, and the overall presentation feels cohesive rather than decorative for its own sake.

Things to Consider Before Buying

Size is the obvious consideration. This knife is enormous, essentially the same length as an average forearm, so you need the counter space, storage, and cutting board to work with a 390mm blade comfortably. Soft iron cladding also asks for a bit of care: it is a traditional construction that rewards users who dry the blade properly after use. Finally, if you have never sharpened a shirogami #2 blade, expect a carbon steel experience rather than a stainless one, though this steel is generally regarded as easy to sharpen.

Buying Advice

This sujihiki makes sense for two kinds of buyers: cooks who genuinely need a very long slicer for large cuts, and enthusiasts who want a hand-forged Japanese knife with a distinctive kasumi finish and premium handle materials. The shirogami #2 core with soft iron cladding, the careful edge geometry, and the quince and buffalo horn handle all point to a knife built with real attention to detail. If that combination matches what you are looking for, it is an easy knife to feel confident about.

Conclusion

The Hatsukoro Katana Jihada 390mm Sujihiki by Takahiro Nihei is a striking, well-made slicing knife with a beautiful kasumi-to-mirror finish, easy-to-maintain steel at its core, and an exceptional handle. It is a specialist tool with real presence, and for the right cook or collector, it is a very rewarding choice.