Name: Sujihiki
Brand: Masashi Yamamoto
SKU: MY-WP2-SJ270
Price: 325.95 EUR
Availability: InStock

Sujihiki

€325,95 EUR

VAT included for EU orders.

MY-WP2-SJ270

Sujihiki, carving knife, with 27 cm long blade.

Steel: Shirogami#2 with iron cladding (not stainless)
Finish: Black kurouchi with coarse nashiji texture
Blade height: 37 mm
Weight: 140 grams
Edge length: 270 mm
Handle: Burnt chestnut with buffalo horn bolster, oval shape.

Masashi Yamamoto is a highly respected blacksmith from the city of Sanjo in Japan. His knives are forged entirely by hand and are of very high quality.

The spine has a well-balanced taper and the knife cuts superbly. The blades have generous height and the edges are very thin and delicate. Around the core of shirogami#2 steel lies a cladding of black-oxidized iron. This makes the knife very easy to sharpen, especially for those who regularly thin the blade side and want to polish out a beautiful kasumi finish. The edge is delivered razor sharp as Masashi is also a passionate knife sharpener. No additional sharpening is needed for these creations.

Something particularly prominent in Masashi's forging is the flat profile with a very long flat spot. This provides very distinct cuts, but the knife will have difficulty handling a rocking cutting technique.

The handle is made of burnt chestnut with a buffalo horn bolster. The shape is oval.

NOTE: Carbon steel is not stainless! Always wipe the knife dry after use to prevent rust. Over time, carbon steel will develop a patina in various tones. This is completely normal but can be polished off with polishing paste if desired.

Manufacturer: Masashi Yamamoto
Model: Sujihiki
Length: 270 mm
Steel: Shirogami #2
Carbon steel | Iron clad
HRC:
Forging:
Handle material: Chestnut | Buffalo horn

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.