Michikuni Tokaji is a very talented blacksmith who practices his trade in a knife making collective situated in the Tosa region of Japan. We have been very impressed with the level of design and overall finish he puts into his blades while maintaining a very pleasing price point.
This knife is made with an AS core which has been clad with a soft iron laminate that has the carbon forging scale left on. This kurouchi finish adds a fine aesthetic look to the blade while adding another level of protection to the reactive iron. AS, or Aogami Super, is one of the most popular high carbon steel alloys among Japanese knife makers. It is known for the very high edge retention and fine edge it is capable of achieving. Wear resistance is about average and it is quite easy to sharpen.
Sujihiki knives are a double bevel version of the classic yanagiba, used to slice all kinds of meat, poultry, and fish. This long, slim, and flat blade glides through proteins with ease and efficiency, normally only requiring a single stroke to complete the cut. The thin blade reduces friction and thus minimizes food sticking, even with raw ingredients like carpaccio or sushi.
This is a very well made knife using one of the best carbon steels in the business and represents a great value.
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Edge Grind: Even
Weight: 7.2 ounces
Blade Length: 273 mm
Total Length: 427 mm
Spine Thickness at Base: 3.9 mm
Blade Height: 35.6 mm
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