The sujihiki (Japan's dedicated slicing knife) is where a fine Blue #2 blade with a high primary grind finds one of its most natural expressions. Long draw strokes through proteins and roasts demand an edge that is both sharp and consistent across the full length of the blade, and the polished Blue #2 edge that Itsuo Doi produces - with Suogo Yamazuka's kasumi (hazy) iron cladding finish creating the visual contrast above it - is as good as this category gets. Sakai Takayuki has been producing blades in Sakai for over 600 years, and the Homura line represents what that history looks like when it is channeled through two of the city's most capable craftsmen working at their best.
The Kogetsu Sujihiki takes the same profile philosophy as the Kogetsu gyuto and applies it to a slicing blade: an exaggerated curve along the cutting edge paired with a spine that runs near-flat all the way to the tip. This is an unusual geometry for a sujihiki - most are nearly straight-spined throughout - and it gives the knife a slightly different character in use, with the belly contributing to a more fluid draw stroke than a flat-edged slicer provides. The Blue #2 core is clad in soft iron and finished with the brushed satin kasumi surface on the jigane (outer cladding steel), with the mirror-polished hagane (inner core steel) visible at the edge. At 230mm blade length and 210g, this is a substantial sujihiki with the reach for full-size proteins. The yew octagonal handle with buffalo horn ferrule is fitted to a world-class standard. Iron cladding is reactive - attentive drying after use is essential. A matching black saya is included.
Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - this edge responds well to high-grit finishing stones.
The Kogetsu Sujihiki takes the same profile philosophy as the Kogetsu gyuto and applies it to a slicing blade: an exaggerated curve along the cutting edge paired with a spine that runs near-flat all the way to the tip. This is an unusual geometry for a sujihiki - most are nearly straight-spined throughout - and it gives the knife a slightly different character in use, with the belly contributing to a more fluid draw stroke than a flat-edged slicer provides. The Blue #2 core is clad in soft iron and finished with the brushed satin kasumi surface on the jigane (outer cladding steel), with the mirror-polished hagane (inner core steel) visible at the edge. At 230mm blade length and 210g, this is a substantial sujihiki with the reach for full-size proteins. The yew octagonal handle with buffalo horn ferrule is fitted to a world-class standard. Iron cladding is reactive - attentive drying after use is essential. A matching black saya is included.
Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - this edge responds well to high-grit finishing stones.
- Brand: Sakai Takayuki
- Line: Homura
- Blacksmith: Itsuo Doi (Forging), Suogo Yamazuka (Grinding)
- Location: Sakai, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 (Aogami 2)
- Cladding: Soft Iron
- Finish: Kasumi (Hazy) Cladding, Polished Edge
- Edge Grind: Even, Double Bevel
- Knife Type: Kogetsu (Sujihiki)
- Handle: Yew Octagonal
- Ferrule: Buffalo Horn
- Saya: Black (Included)
- Weight: 7.4 oz (210g)
- Blade Length: 230mm
- Total Length: 390mm
- Spine Thickness at Base: 3mm
- Blade Height: 41mm
