Sujihiki

A sujihiki slicer with an impressive 360 mm blade!

Steel: Aogami Super (64–65 HRC)
Weight: 289 g
Thickness at the heel: 4.8 mm
Thickness at the middle of the spine: 2.95 mm
Blade height at heel: 43.5 mm
Edge length: 361 mm
Handle: Octagonal walnut with a pakkawood bolster.

Note: Measurements and weight may vary slightly as the knife is hand-forged.

The blade has a black kurouchi finish, giving it a raw and beautifully dark appearance. The blade is very thin, and the knife is well weighted and nicely balanced in the hand. The octagonal handle is made from walnut with a black pakkawood bolster.

Aogami Super is considered by many to be one of the finest carbon steels on the market. It has a high carbon content along with elements including tungsten and chromium. This steel produces a hard blade that takes an exceptionally sharp edge while offering excellent edge retention and considerably better corrosion resistance than many other carbon steels. Moritaka hardens the steel to an impressive 64–65 HRC, harder than most other steels on the market.

The Moritaka family of Japan began producing blades as early as 1293 with Kongohyoe Minamoto no Moritaka (金剛兵衛源盛高). Today, more than 700 years later, production is still carried out by hand, although some modern equipment is used. Moritaka knives are known around the world for the high quality of their blades.

Note: Carbon steel is not stainless. Over time, the blade will develop a beautiful patina, although the black kurouchi finish provides good protection. If the blade is left wet, rust may develop. Also keep in mind that the thin, hard blade can be damaged if used to chop hard ingredients, bones, or frozen food.