Sujihikis are slicing knives we tend to sell to people who do a lot of carving, as well as to sushi line cooks who need a thin, efficient cutting blade. The Anryu Kurouchi Damascus Sujihiki is excellent at both tasks. The blade length of this knife is perfect for almost any situation whether it be in a large or smaller environment.
The knife is made from White #2 steel that has been hardened to about 61-62 Rockwell. Shirogami 2 (White #2) is a popular alloy in the kitchen knife world. It is favored for its great edge retention and ease of sharpening characteristics. It is particularly liked by sushi chefs. The blade is constructed san-mai style with an outer cladding of a soft carbon steel. The iron is forged into a multi-layer damascus. This cladding is left with a blacksmith or kurouchi finish. We really like the way it transforms into the suminagashi part of the blade road. This is a lovely looker with performance to match.
An oval handle made from rosewood and black pakka wood is perfectly matched to the blade. We think this is one of the nicest sujihikis we carry, offering wonderful looks and performance at a very reasonable price.
Blacksmith: Anryu San
Factory: Takefu Knife Village
Construction: Hammer Forged/San Mai
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 6.8 ounces
Blade Length: 267 mm (10.5")
Total Length: 425 mm (16.75")
Spine Thickness at Base: 3.2 mm
Blade Height: 40.5 mm
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