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This is the grand daddy of the Kajiwara damascus sujihiki lineup. It’s near 12 inch blade allows for clean and easy slicing of prime rib, ham, salmon or tuna for sashimi, and it’s sharp point makes veining sirloin, and removing silverskin on raw protein a simple task. The core of Aogami #2 or blue paper #2 steel is heat treated to 62 HRC, and will take a highly refined edge, guaranteeing performance when slicing proteins of any variety. The oval rosewood handle joins the blade via an ebony ferule, and feels very comfortable for lefties and righties alike. A 300mm sujihiki with this steel, and at this price represents a serious bargain. Like all carbon steel knives, the Kajiwara damascus 300mm sujihiki will patina with use, and can rust if not wiped dry before storage.
Weight: 7.6 ounces
Blade Length: 299 mm
Overall Length: 455 mm
Thickness at Heel: 4.5 mm
Blade Height: 36.6 mm
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