Slicing Knife (Sujihiki) - Migaki Aogami (Carbon Steel) - 9-1/2 in. (240mm)

Product Description for Slicing Knife (Sujihiki) - Migaki Aogami (Carbon Steel) - 9-1/2 in. (240mm)

Maker: Shinichi Watanabe (Watanbe Cutlery Works) (click to see more by this maker)
Item num: 101254
Blade length: 10.00 in.
Cutting edge length: 9.50 in.
Total length: 12.25 in.
Blade height (at heel): 1.55 in.
Blade thickness (near bolster): 0.11 in.
Blade thickness (at midpoint): 0.08 in.
Blade thickness (near tip): 0.02 in.
Item weight: 4.80 oz.
Shipment weight: 9.0 oz.
Blade: Aogami 2 carbon steel core (63 Hrc) forged between iron, migaki (satin finished)
Bolster: Buffalo horn
Handle: Ho wood
Description: This 240mm (9-1/2”) sujihiki was hand built by Shinichi Watanbe. Sujihiki are slicing/carving knives that are well suited for slicing and portioning meats and fish due to the thin, long blade. Extremely sharp, they are also well suited to preparing sushi and sashimi. The long blade allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. The result is a superior, clean cut.
Shinichi is the sixth bladesmith in the line of Watanabe blade smiths in Sanjo-city Niigata-prefecture Japan. His family has been bladesmiths since his great, great, great, grandfather. They have been bladesmiths from generation to generation since at least 1897.
This sujihiki features a premium Blue (aogami 2) carbon steel core. This is surrounded by protective soft layers of iron. The fine grain particulates in this steel allow a beautifully fine edge to be attained, which will then be extremely durable for a long time. It is hardened to Hrc 63 for superior edge retention. This gives the blade an exceedingly tough, long lasting and chip resistant edge that is relatively easy to sharpen. We recommend using camellia oil to avoid rust. The blade is distal tapered for optimal balance and has an extremely thin, keen edge for superior cutting.
The 'D' shape handle fits comfortably and securely in the hand and is traditional used by a right-handed user, though many lefties find it equally comfortable. It is formed from ho wood with a buffalo horn ferrule. This wood holds up extremely well in the harsh environment of the kitchen. Like other kitchen knives, this knife should not be put in a dishwasher.


Availability: Not currently available