Sujihikis are an interesting twist on two popular style kitchen knives: the evergreen Western slicer and the classic Japanese yanagiba
(but with a double bevel). Sujihikis come in a variety of lengths ranging from 180mm all the way to 300mm and beyond. This 300mm blade is right at the sweet spot: long enough for single action slicing yet compact enough for kitchens with limited space availability.
Kurosaki-san makes this particular knife out of the very popular R2 stainless steel. R2 is a powdered steel that is fully stainless and has great edge retention. This is a good choice for those wishing to avoid the careful maintenance required by high carbon alloy knives. These steels are made with very unusual processes (powder metallurgy), and they have an extremely rich chemical composition resulting in some unique and desirable characteristics for kitchen blades. This particular sujihiki
has a really nice profile with grinds that are outstanding and super sharp edges out of the box.
The blade comes with a stunning hammered, or tsuchime, finish. The striking looks of the blade are complemented by a lovely traditional octagonal rosewood wa handle.
In keeping with his style, Kurosaki crafts his knives with a keen eye towards ingredient separation and non-stick properties. The knives will be able to achieve absurd levels of sharpness and acute blade angles, exhibit superior edge retention and perform incredibly well through most ingredients.
Weight: 6.5 ounces / 186g
Blade Length: 300 mm
Total Length: 455 mm
Spine Thickness at Base: 3.1 mm
Blade Height: 42 mm