Natsu 2.0 Sujihiki 240mm

Product code: NT2.0/240S  |  EAN: 2000000013800

£200.00 + Shipping

Natsu 2.0 Sujihiki 240mm

Product code: NT2.0/240S  |  EAN: 2000000013800

£200.00 + Shipping

The word Sujihiki simply translates as "flesh slicer" meaning this double bevel knife is perfect for trimming sinew from meat, slicing raw meats and fish as well as carving cooked meats. The long elegant blade is perfect for cutting thin slices of meats and fish in one long graceful slice.

Blade range Natsu 2.0

The same as our Natsu range however these have a beautiful new octagonal walnut handle with black pakkawood ferrule.

Blade length 240mm
Blade construction 16 Layers
Blade material N10
Handle material Walnut with black pakkawood ferrule
Blade shape Sujihiki

The word Sujihiki simply translates as "flesh slicer" meaning this double bevel knife is perfect for trimming sinew from meat, slicing raw meats and fish as well as carving cooked meats. The long elegant blade is perfect for cutting thin slices of meats and fish in one long graceful slice.

The word Sujihiki simply translates as “flesh slicer” meaning this double bevel knife is perfect for trimming sinew from meat, slicing raw meats and fish as well as carving cooked meats. The long elegant blade is perfect for cutting thin slices of meats and fish in one long graceful slice. The Natsu 2.0 range is very similar to the Natsu range but with a new walnut handle. The original red sandalwood that was used is becoming an endangered wood species. This range is a stunning collection of folded steel knives made in Seki. 16 layers of hammered steel surround a cutting core of N10. This hammering effect is called Tsuchime and is done for two reasons, to add to the beauty of the blade and to prevent the food sticking. The handle is octagonal and made from walnut with a black pakka wood ferrule. Natsu means “Summer” which we found fitting as we launched the original range in the Summer!

All Kin Knives come with a lifetime guarantee as long as they are treated correctly in accordance with our care instructions.

We ship worldwide.

How much does delivery cost?

Select products qualify for free shipping.
Standard delivery to the United Kingdom is £6.95.
Express delivery (must order before 1 pm) within the UK is available for £8.95.
International delivery for only £19.95.

When will my order be shipped?

If the Express option is selected, we endeavour to despatch your order the same day if ordered before 1pm. All other orders – including international deliveries – will be shipped within 1-2 working days.

When will my order arrive?

Express orders should arrive the next working day for Mainland UK, if ordered before 1 pm. Express orders within the UK but not Mainland will be delivered within 3 working days. For all other orders, we aim to deliver inside 7 working days to the UK and 14 working days overseas. If for some reason we are unable to deliver within this time, we will contact you to let you know when to expect them. In cases of unacceptable delay, we will offer a full refund.

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More in the Range

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    Blade length210mmRangeNatsu 2.0 £195.00
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    RangeNatsu 2.0Knives5 £839.70
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  • Natsu 2.0 Nakiri 165mm

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    Blade length165mmRangeNatsu 2.0 £185.00
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  • Natsu 2.0 Petty 150mm

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  • Natsu 2.0 Santoku 180mm

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    Blade length180mmRangeNatsu 2.0 £185.00
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  • Natsu 2.0 Sujihiki 240mm

    NT2.0/240S
    Blade length240mmRangeNatsu 2.0 £200.00
    View product

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Top of the morning to ya! 🍀 Happy St. Patrick’s Day! 

To celebrate me being an eighth Irish (!) we made this delicious beef and @guinness stew! And you can too…

2 tbsp vegetable oil
1kg stewing beef, cut into large chunks
1 onion, roughly chopped
10 carrots, cut into large chunks
2 tbsp plain flour
500ml can Guinness
1 beef stock cube
pinch of sugar
3 bay leaves
A big thyme sprig 
900g potatoes, peeled and chopped
3 parsnips, peeled and chopped 

Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the stout and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.

Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with creamy parsnip mash for a true celebration of winter vegetables.

For the mash… Boil 900g potatoes with 3 peeled, chopped parsnips for 15 mins until tender. Drain well, then mash with a large knob of butter and 4 tbsp crème fraîche or double cream. Season with salt and pepper and serve piping hot.

Recipe from #bbcgoodfood. 

🔪 SUS440C Gyuto 210mm, Turquoise Handle
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The Gyuto is a great larger multipurpose knife, a typical chefs knife, a work horse, a good all rounder.
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From the two main babes at Kin knives let’s celebrate the power of women!!! 💪

Harriet, AKA Big Boss Lady (left) originally ran Kin Knives alongside her Dad before fully taking over the reigns back in 2013.

Poppy (Right) has been a key role at exhibitions up and down the country for nearly 14 years and has recently joined the team to assist with the marketing side of the business!

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