A sujihiki is built for one task above all: clean, precise slicing. This 270mm version from Shiro Kamo brings that focus to a deep, rustic kurouchi finish named for the Japanese word yoru, meaning night. The long, slender profile makes it well-suited to portioning roasts, fish, and other proteins in one continuous cut.
The core is Blue #2 carbon steel hardened to about HRC 61, built with a san mai construction that leaves the edge exposed beneath a softer outer layer. The handle is an octagonal walnut with a black pakka wood ferrule, made by Shiro Kamo at Takefu Knife Village in Echizen.
Care Instructions: Blue #2 carbon steel is reactive, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and given the length of this blade, store it where it will not knock against other tools in a drawer.Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Finish: Kurouchi
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.0 oz (144 g)
Blade Length: 277 mm
Total Length: 428 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 41 mm
Photos credit: Gustavo Bermudez
The core is Blue #2 carbon steel hardened to about HRC 61, built with a san mai construction that leaves the edge exposed beneath a softer outer layer. The handle is an octagonal walnut with a black pakka wood ferrule, made by Shiro Kamo at Takefu Knife Village in Echizen.
Care Instructions: Blue #2 carbon steel is reactive, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and given the length of this blade, store it where it will not knock against other tools in a drawer.
