Takeshi Saji Aogami Super Custom Series Sujihiki(240mm and 270mm ,2 Size, Ironwood Handle)
The āAogami Super Black Forged Knifeā 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 (āHammered patternā) texture and a traditional Japanese Kurouchi (āLiterally, āBlack-forgedā) finish that ads a touch of rustic style. This knife is available with Ironwoodā handle scales that have a rich warm color and dramatic figuring.
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 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 SujihikiĀ 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.
Specification
Knife Model: Takeshi Saji Aogami Super Kuriuchi SeriesĀ Sujihiki
Blade Material: Aogami Super Clad
Rockwell Hardness (HRc): 63 to 64
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Desert IronwoodĀ Handle with Stainless Steel Bolster
Saya Included: No.
Ā
| Sujihiki 240mm (9.4″) Cutting edge length: 241mm Total Length: 368mm Blade Thickness: 2.4mm Blade Width: 38mm Handle Length: 118mm Total Weight: 227g |
| Sujihiki 270mm (10.6″) Cutting edge length: 275mm Total Length: 400mm Blade Thickness: 2.4mm Blade Width: 43mm Handle Length: 125mm Total Weight: 240g |
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About Left Handed Version
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 handĀ use with a slightly thicker andĀ rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade.Ā However, both right and left hander can use the knives that have double bevel edge sharpenedĀ Ā 50/50Ā without problems.Ā Ā
Instructions & Maintenance
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.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
