This 270mm sujihiki is built for cooks who want serious reach for protein slicing. Kamo-san works out of Takefu Knife Village in Echizen and received the Dento-Kogei-shi title - Master of Traditional Crafts - at just 47 years old. He is one of the few blacksmiths who excels at both grinding and forging, a genuinely rare combination, and keeps a small crew of just two other workmen, so every blade stays under his personal supervision. He also trained Syungo Ogata, one of the most exciting young blacksmiths working in Japan today, for seven years before Ogata struck out on his own.
This sujihiki is built from White #2 carbon steel clad in reactive Damascus, developing real character as a patina forms with use. The face etching is well realized and reveals a lovely pattern from the cladding layers. It is a light blade that still feels strong and confident in hand, with excellent fit, finish, and out-of-the-box sharpness. The conventional blade shape with a fine tip and slight belly suits both push and pull cutting, and at 270mm, this sujihiki has the length for long, clean single-stroke cuts through larger proteins and whole fish. The D-shaped sandalwood handle with a black pakka wood ferrule rounds out a knife that is a genuinely affordable way to experience White #2 steel.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wash and towel dry completely after each use to avoid rust; this steel is genuinely reactive and rewards prompt drying. Hand wash only. Apply a light coat of camellia oil for long-term storage. Avoid bones, frozen foods, hard root vegetables, and garlic husks - push or pull cuts put less stress on the edge than chopping through hard materials.Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Edge Steel: White Paper #2 Steel
Cladding: Damascus
HRC: 61
Edge Grind: Even
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 5.2 oz (148 g)
Blade Length: 278 mm
Total Length: 428 mm
Spine Thickness at Base: 2 mm
Blade Height: 39 mm
This sujihiki is built from White #2 carbon steel clad in reactive Damascus, developing real character as a patina forms with use. The face etching is well realized and reveals a lovely pattern from the cladding layers. It is a light blade that still feels strong and confident in hand, with excellent fit, finish, and out-of-the-box sharpness. The conventional blade shape with a fine tip and slight belly suits both push and pull cutting, and at 270mm, this sujihiki has the length for long, clean single-stroke cuts through larger proteins and whole fish. The D-shaped sandalwood handle with a black pakka wood ferrule rounds out a knife that is a genuinely affordable way to experience White #2 steel.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wash and towel dry completely after each use to avoid rust; this steel is genuinely reactive and rewards prompt drying. Hand wash only. Apply a light coat of camellia oil for long-term storage. Avoid bones, frozen foods, hard root vegetables, and garlic husks - push or pull cuts put less stress on the edge than chopping through hard materials.
