Name: Sujihiki
Brand: Shiro Kamo
SKU: GG-73
Price: 212.95 EUR
Availability: InStock

Sujihiki

GG-73

€212,95 EUR

VAT included for EU orders.

Shiro Kamo | Sujihiki | Aogami #2

Sujihiki 300 mm – Shirogami #2 Damascus

Sujihiki (slicing knife) with a 300 mm blade. The blade features a core of Shirogami #2 carbon steel clad in a beautiful layer of Damascus steel. The D-shaped handle is made from red sandalwood with a black pakkawood bolster.

Weight: 163 g

Blade thickness at heel: 2.8 mm

Blade thickness at mid-spine: 1.8 mm

Blade height at heel: 40 mm

Edge length: 303 mm

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

The knife feels comfortable in the hand, with a weight that is well balanced for its intended use.

The blade features a core of Shirogami #2 carbon steel (also known as White #2), hardened to 62–63 HRC. The core is laminated with 17 layers of steel, creating a beautifully intricate Damascus pattern. The blade takes an exceptionally sharp edge that is easy to maintain and offers outstanding cutting performance.

Shirogami #2 carbon steel will develop a beautiful patina over time. The blade should be wiped dry after each use to prevent rust. Even with careful drying, its appearance will gradually change depending on the ingredients it comes into contact with. A razor-sharp knife with plenty of character.

Please note: Shirogami #2 is a non-stainless carbon steel. The iron cladding on the sides of the blade must also be kept dry to prevent rust over time.

Manufacturer: Shiro Kamo
Model: Sujihiki
Length: 300 mm
Steel: Aogami #2
Carbon steel | Iron clad
HRC: 62-63HRC
Forging:
Handle material:

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.