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TO-SU-300

3,290.00  brutto

In stock

Additional information

Type of knife

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Total length (mm)

Knife weight (g)

Steel type

Rockwell hardness of steel

Stain-resistant

Handle

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TO-SU-300

TO-SU-300 Sujihiki – surgical precision in the purest Honoyaki form

The TO-SU-300 from the prestigious TO Honoyaki series is a knife for those who accept no compromises. This is not a tool designed to simply “cut well” — it is made to slice with absolute ease, silence, and control, exactly as demanded by the highest level of Japanese craftsmanship. Honoyaki represents the elite: knives forged individually, by hand, for professionals and collectors who understand that true quality needs no justification.

The long, slim, narrow Sujihiki blade, combined with its acute edge angle, makes resistance virtually disappear, allowing every movement of the hand to feel fluid and effortless. A single, continuous stroke from heel to tip is enough to separate meat or fish cleanly — without tearing, without crushing the structure. This minimal cellular damage is what preserves the natural flavor, texture, and appearance of raw fish, a non-negotiable standard in top-tier cuisine.

The TO-SU-300 is designed for tasks that demand total control and refined aesthetics: precise fish filleting, skinning, trimming sinew and fat, as well as clean, even slicing of meat into perfect portions. The blade length allows cutting in one uninterrupted motion — no corrections, no hesitation, no wasted effort. This is a knife that works with you, not against you.

Sujihiki is often described as the Western counterpart to the Yanagiba, but in its Honoyaki execution it reaches an entirely new level — becoming a tool that is both versatile and uncompromisingly precise. If your kitchen is not limited to sushi and sashimi but also revolves around premium meat, the TO-SU-300 is a conscious, unquestionable choice.

The TO Honoyaki series is not mass-produced. It is craftsmanship in its purest form — steel guided by the hand of a master, perfect balance, and an edge that with time becomes an extension of the hand itself. The TO-SU-300 is not a knife you “try out.” It is a knife you choose once — and keep for years.

A professional tool, a status symbol, and a collector’s object — all in one.

Recommended recipe

Miso-Baked Cod

Delicate, juicy cod paired with the deep umami of white miso paste is a classic inspired by Japanese home cooking. This dish is simple to prepare yet wonderfully aromatic—perfect for a light, elegant lunch or dinner.

Ingredients (serves 2):

  • 2 tbsp shiro miso (white miso paste)

  • 1 tbsp mirin (sweet Japanese cooking wine)

  • 1 tbsp light soy sauce or tamari

  • ½ tsp toasted sesame oil

  • approx. 30 g fresh ginger, finely grated

  • 2 cod fillets (about 150 g each, preferably sustainably sourced)

  • 2 spring onions, thinly sliced

  • a handful of fresh coriander (cilantro), plus extra for garnish

  • optional: lime wedges, for serving

Method:

  1. Preheat the oven to 200°C (180°C fan-assisted).

  2. In a small bowl, thoroughly mix the miso, mirin, soy sauce (or tamari), sesame oil, and grated ginger until smooth and fragrant.

  3. Place each cod fillet on a separate piece of aluminum foil or baking parchment large enough to wrap the fish securely.

  4. Spread half of the miso mixture over each fillet, then sprinkle with spring onions and fresh coriander.

  5. Seal the parcels tightly, forming neat packets, and place them in an ovenproof dish.

  6. Bake for 8–10 minutes, until the cod is tender, juicy, and flakes easily.

To serve:

Serve the cod with steamed jasmine rice or Japanese short-grain rice and lightly sautéed or steamed pak choi. Finish with extra coriander, spring onions, and—if you like—a squeeze of fresh lime juice for brightness.

Tip:

This method works beautifully with other white fish such as halibut or pollock. Baking in parcels helps the fish retain maximum moisture and allows the miso flavors to fully infuse the flesh.

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