The 270mm Kajiwara damascus sujihiki, like all of the knives in the damascus line, is forged from Hitachi Aogami #2 or blue paper #2 steel, renowned for its ability to take and hold a steep and refined edge while avoiding much of the brittleness that plagues some steels at these levels of hardness. The blade features hand chiseled kanji, and at ~267mm in length presents enough edge to achieve perfect single pass slicing of cooked and raw proteins alike. The blade profile is all sujihiki, with a very large radius, graceful curve, and a height of 35mm to minimize stiction inducing contact surface area. From tang to tip you’ll find a gentle distal taper along the length of the spine, leading into the end of the blade where spine and edge meet in a very sharp spear point.
The Aogami steel is heat treated to 62 Rockwell, which is hard enough for excellent edge retention, but not so hard that the steel becomes brittle and chippy. The oval shaped rosewood handle with ebony ferrule are well finished, and warm to the touch. Like the other knives in the Kajiwara damascus line, this sujihiki is quite stout, 4.3mm thick on the spine at the emoto, and solidly weighted at 6.4 ounces. This blade provides an excellent opportunity to sample an heirloom quality Japanese slicer in one of the best high carbon knife steels out there, at a very reasonable price.
Weight: 6.4 ounces
Blade Length: 267 mm
Overall Length: 419 mm
Thickness at Heel: 4.3 mm
Blade Height: 35.0 mm
5excellent suji, January 18, 2016
Posted By: Sean C - verified customer
Great handle! Great steel! sharpens beautifully thanks to the carbon cladding, nice gyuto profile with 2.5'~ flat and gentle sweep through the rest. the carbon cladding polishes much better than SS and just melts away on all my waterstones. this knife is very enjoyable to sharpen. My knife didnt have any over grind areas on the blade road however there was some significant under grind on the left blade road 1'in from the tip which would need serious thinning if you want a zero grind to meet a shinogi line. This is no Konosuke Fujiyama in terms of perfect blade road and F/F but some work on your end will make this thing feel like one. Great steel, great blade, great price, I use a 240 gyuto and i feel like I should have bought the 300mm instead of the 270 as every once in a while I am itching for an extra inch whenever I am slicing something large.Every time i use this knife I am reminded how awesome it is!
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