Konosuke Fujiyama knives are among the most sought after blades in our store. There is a mystique and desirability about them that is shared by many chefs and knife aficionados. Each Fujiyama group of blades is made by a blacksmith responsible for just that line.
The sujihiki featured here is constructed from Hitachi Blue Paper #2, a popular alloy which boasts the ability to take and hold a very acute edge. The steel is manufactured in the Hitachi Yasugi factory situated in Shimane Prefecture. It has been specifically developed for tools and knives and although not quite as wear resistant as its sibling Blue #1, it is slightly tougher overall. The inner core is wrapped in a soft carbon steel cladding which is reactive and needs to be cleaned and dried carefully after each use.
Sujihikis are Japanese carving knives with a double bevel (as opposed to a yanagiba, which is a single bevel blade). The name is derived from the Japanese words suji, which means tendon, and biki, which means pull. It is a perfect implement for draw-slicing cooked proteins and soft fare like terrines and pates. The thin narrow blade allows the user to make a cut in one action thus disturbing the food as little as possible.
The Konosuke Fujiyama Blue #2 sujihiki has a primary blade path set high on the knife, which is then ground symmetrically to create a well-formed edge bevel. The lovely blade is enhanced by the addition of a traditional octagonal handle made from ho-wood with a buffalo horn ferrule. An optional matching saya is available by request.
Weight: 4.8 ounces
Blade Length: 264 mm
Overall Length: 420 mm
Spine Thickness at Base: 2.4 mm
Blade Height: 35.9 mm
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