Takeshi Saji R-2 Custom Black Damascus Wild Series Sujihiki (240mm and 270mm, Ironwood Handle)
Master Saji has now been making knives for over 40 years and has become highly experienced in his art.
After testing and evaluating a very reputable Powdered Metallurgy High Speed Tool Steel, called āR-2ā (Manufactured by Kobelco), he decided to produce an exciting new range of this traditionally hammer-forged Damascus kitchen knife using this modern āsuper steelā.
A dark R-2 Damascus blade, which features a crisp and vigorous Damascus pattern. This knife fitted with the natural figure and grain of the Ironwood Handle and polished stainless steel bolster and rivets, which match the energetic style of the Damascus blade.
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 R-2 Custom Black Damascus Wild Series Sujihiki
Blade Material: R-2 Nickel Damascus
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: IronwoodĀ Handle with Stainless Steel Bolster
Saya Included: No.
Ā
|
Sujihiki 240mm (9.4″)
Cutting Edge Length: 240mm Total Length: 370mm Blade Thickness: 2mm Blade Width: 37mm
Handle Length: 120mm
Total Weight: 220g |
|
Sujihiki 270mm (10.6″)
Cutting Edge Length: 275mm Total Length: 405mm
Blade Thickness: 2mm Blade Width: 42mm
Handle Length: 121mm
Total Weight: 240g |
Ā Ā
Ā
About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right and left handed use. Ā
For your information, Japanese Kitchen knives are generally designed for right hand 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 50/50Ā without problems.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.
Ā
Important
This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
- 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, 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.
