Slicing Knife (Sujihiki) - 10-2/3 in. (270mm), Shinogi Handle

Product Description for Slicing Knife (Sujihiki) - 10-2/3 in. (270mm), Shinogi Handle

Maker: Tosaryu Karaku (Michikuni Tokaji) (click to see more by this maker)
Price: $183.60 Saving: $46.40
Item num: 104822
Blade length: 11.50 in.
Cutting edge length: 11.00 in.
Total length: 17.00 in.
Blade height (at heel): 1.36 in.
Blade thickness (near bolster): 0.15 in.
Blade thickness (at midpoint): 0.10 in.
Blade thickness (near tip): 0.04 in.
Item weight: 7.20 oz.
Shipment weight: 10.6 oz.
Blade: Kurouchi finish san mai with an aogami 1 carbon steel core, Rc 64, clad with softer mild steel
Bolster: Black Pakkawood
Handle: Dyed maple
Description: Sujihiki are slicing/carving knives that are perfect for slicing and portioning meats and fish due to the thin, long blade. Extremely sharp, suji are also well suited to preparing sushi and sashimi, as well as slicing roasts. The extended blade length 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.
Tosaryu Karaku knives are hand forged by Michikuni Tokaji. He lives on the island of Shikoku near Kochi. This area, formerly known as Tosa, is well known for its Tosagata hand forged knives and garden tools. Tokaji makes knives with excellent balance, sharpness and a stark beauty that speaks to Japan’s feudal past.
These beautiful knives are forged from Aogami 1 carbon steel. This exceptional steel is particularly high in carbon and tungsten while maintaining limited rust resistance for a carbon steel knife. A fine grain structure and a hardness of approximately 64 (very hard!!) allows for easy re-sharpening and a long lasting, keen edge even through heavy use. This central core is surrounded by softer carbon steel with a black oxide finish created in the forge (known as kurouchi in Japan). The blade features a distal taper, ensuring this knife is perfectly balanced.
The traditional shinogi (D-shaped) handles are formed from dyed maple with a black Pakkawood ferrule. This handle fits comfortably and securely in the hand and is traditional used by a right-handed user, though many lefties find it equally comfortable.
When knives are hand forged, a natural black oxidation is left on the blade. Maintaining the traditional black oxide (Kurouchi finish), imparts a limited rust resistance. Attention should be paid when washing kurouchi finished blades as a scouring pad can wear off the black finish. As with other carbon steel knives, we recommend using camellia (tsubaki) oil to avoid rust and oxidation. Like other kitchen knives, this knife should not be put in a dishwasher.
Tosaryu Karaku knives forged by Michikuni Tokaji have quickly become a favorite at the Epicurean Edge.

Availability: In stock. Usually ships in 1-2 business days