This beautiful traditional forged knife is called “Blue Moon”, which is青月“Seigetsu” in Japanese. This is because we felt that the unique Tsuchime (“Hammered pattern”) dimples and dark-colored Kurouchi (“Black forged”) finish of the blade looked just like the cratered surface of the Moon.
The core of the blades is made from Hitachi Blue Steel No.2 Japanese high carbon steel, which is sandwiched between soft stainless steel for improved corrosion resistance, and thus reduced maintenance. Blue Moon Knife is hand ground and sharpened, and have very good overall fit and finish.
The oval-shaped handles are suitable for both right-handed and left-handed users. They are made of Chestnut wood with black resin ferrule.
The Kirisuke-Sujihiki has a very similar blade profile to the ‘regular’ Sujihiki, but it has what is commonly known as a 'reverse tanto' tip, or ‘clipped point’, which is very useful for precision cutting. Apart from this difference, the Kirisuke-Sujihiki functions in the same way as the ‘plain' Sujihiki knife.
The long, narrow, graceful blade of the Kiritsuke-Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.
Knife Model: JCK Natures Blue Moon Series Kiritsuke-Sujihiki
Blade Material: Blue Steel No.2 Clad
Rockwell Hardness (HRc): 62
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Oval Shaped Chestnut Wood Handle with Black Resin Ferrule
Saya Included: No.
Kiritsuke-Sujihiki 240mm (9.4")
Cutting edge length: 245mm (9..6")
Total Length: 395mm (15.5")
Blade Thickness: 4.2mm (0.16")
Blade Width: 36mm (1.4")
Handle Length: 137mm (5.3")
Total Weight: 133g (4.6oz)
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
Lightweight, precise, low maintenance and best of all easy to sharpen and maintain the edge throughout the week. This is my first sujihiki knife and I really loved it
A good quality Japanese knife is more than just a kitchen tool, it is a functional work of art. This Sujihiki embodies this. Beautiful, razor sharp, and pleasing to use. Of course a carbon steel knife requires special care, but a Ferrari requires more care than a Chevy. Which would you prefer to own?
This is a very good knife, especially for the price. I am a professional chef, but not a sushi chef so this knife is perfect for my needs. It is razor sharp right out of the box. Fast shipping too. I even made my own custom saya to fit it.
Once again Koki and crew at JCK came through. This is my second order from them and it's equally as pleasing as the first. I placed the order Sunday evening here in Arizona - making it Monday morning in Japan. They filled the order promptly and I got shipping updates via e-mail and text from DHL. It arrived at my door on Wednesday! Now, about the knife. I unboxed the knife, washed it and dried it with a cloth. Then I used it to slice seared ahi - beautiful, clean cuts and the 240mm length worked out perfect in the small kitchen of my motorhome. One use doesn't rate much of an endorsement, but I'm really happy about this purchase and I'm sure I'll love it in the long run as well. I also bought the JCK magnolia saya - perfect fit.