The sujihiki is a very popular knife in the west, capable of filling the roles of both slicer and sushi knife. Because it is a double-sided blade, it is easier to sharpen and use than the traditional yanagiba found in most Japanese kitchens and sushi bars. The 300mm length allows for a long pull stroke to slice through the protein in one action. This makes the cut much more even and prevents damaging the structure of the ingredient, which is essential in the preparation of sashimi.
Sukenari are world renowned for their ability to forge exotic steels into some if the finest and most beautiful blades extant. This damascus blade is no exception. It is made from ZDP189, which is a powdered metallurgical alloy which has an extremely high content of carbon and chromium. It is particularly liked for its fantastic wear resistance and ability to be hardened to very high levels.
Master blacksmith Hinaki-san hammer forges these blades to a rating of 65-66 HRC and clads the steel with an outer layer of softer stainless steel using the san-mai method. This leaves the spine and cutting edge exposed while protecting and strengthening the blade face.
The blade is coupled to a lovely custom octagonal handle with a black ferrule.
Blacksmith: Mr. Hinaki
Location: Toyama, Japan
Construction: San Mai, Hammer Forged
Core Steel: ZDP189
Knife Type: Sujihiki
Edge Grind: Two Sided Even (see photo of choil)
Edge Length: 290mm
Blade Height: 40mm
Weight: 202g / 7oz
Handle: Custom Octagonal
Ferrule: Black Pakka Wood
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