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The “Aogami Super Black Forged Knife” has a blade core of Aogami Super that is sandwiched between two layers of corrosion-resistant soft stainless steel. The laminated blade is decorated with a Tsuchime (“Hammered pattern”) texture and a traditional Japanese Kurouchi (“Literally, “Black-forged”) finish that ads a touch of rustic style. This knife is available with black linen Micarta® handle scales that beautifully match the black and grey tones of the Kurouchi finish or ‘Linen Micarta® is a very practical handle material for kitchen knife because it is very durable, resistant to both water and shrinkage and provides good traction even when it is wet. The handle is carefully contoured by hand to ensure that it can be gripped comfortably and are fitted with a stainless steel bolster for improved durability and blade balance.
The long, narrow, graceful blade of the 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: Takeshi Saji Aogami Super Kuriuchi Series Sujihiki
Blade Material: Aogami Super Clad
Rockwell Hardness (HRc): 63 to 64
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Linen Micarta Handle with Stainless Steel Bolster
Saya Included: No.
|Sujihiki 240mm (9.4")
Cutting edge length: 240mm
Total Length: 365mm
Blade Thickness: 2.4mm
Blade Width: 40mm
Handle Length: 123mm
Total Weight: 230g
|Sujihiki 270mm (10.6")
Cutting edge length: 275mm
Total Length: 400mm
Blade Thickness: 2.4mm
Blade Width: 43mm
Handle Length: 125mm
Total Weight: 254g
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.