• Sujihiki 315mm Monolithic Denty Black Out 'Kara At'
  • Sujihiki 315mm Monolithic Denty Black Out 'Kara At' – detail view
  • Sujihiki 315mm Monolithic Denty Black Out 'Kara At' – side profile
  • Sujihiki 315mm Monolithic Denty Black Out 'Kara At' – handle detail
  • Sujihiki 315mm Monolithic Denty Black Out 'Kara At' – blade close-up
  • Sujihiki 315mm Monolithic Denty Black Out 'Kara At' – view 6
  • Sujihiki 315mm Monolithic Denty Black Out 'Kara At' – view 7
  • Sujihiki 315mm Monolithic Denty Black Out 'Kara At' – view 8
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Sujihiki 315mm Monolithic Denty Black Out "Kara At"

Sujihiki 315mm Monolithic Denty Black Out "Kara At"

By Kamon Knives

No longer available

Benjamin Kamon

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“Kara At” translates, from Turkish, to Black Horse. The name was inspired by the dark gothic finish of the blade and as a salute to the rich steel and sword making history of the Turkish people. It’s well known that Wootz, crucible steel, has its origins in Damascus, Turkey and that the steel was famous for its incredible toughness and sharpness, but also for the beautiful alloy banding patterns visible on its surfaces. This incredible blade forged in 1.2519 German steel, by Benjamin Kamon, also features some of the most amazing alloy banding patterns along the primary bevels.

This is certainly not the first forged integral handle, “Monolithic”, that we have seen from Benjamin, but it’s important highlight that in its simplicity it might be easy to overlook or perhaps forget the incredible amount of skill required of blacksmith to produce such clean lines. If you are looking at this piece with the serious intention of buying it perhaps you have done some forging, even made a knife or two and if so, you will have a serious appreciation for the challenges of moving and shaping steel with such precision.

Textured with Benjamin’s signature “Denty” texture, a touch of blue/purple tempering around the ricasso and the “Black Out” acid etched forced patina. These iconic, stylistic  details combined with some of the most cutting edge steel hardening and shaping techniques come together and result in a precision cutting tool unlike anything else.

Product Specification
  • Blade Type:
  • Edge Length: 315mm
  • Spine Heel: 5.2mm
  • Spine Mid: 1.95mm
  • Spine Tip (20mm before): 85mm
  • Blade Height: 54.45mm
  • Weight: 276g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: TexturedAcid Etched (Forced Patina)
  • Grind:
  • Handle Construction:
  • Handle Materials: 1.2519
  • Handedness: Ambidextrous
  • Saya / Storage Included: Yes

Blade type

Sujihiki

筋引

A long, slender slicing knife — typically 240 to 300 mm — and the Japanese equivalent of a Western carving knife. The narrow blade and long, straight edge are built to part cooked and raw proteins in a single smooth draw, producing clean slices with minimal sawing and minimal tearing of the surface. Height is kept low so the blade tracks straight through the cut.

A sujihiki is a specialist, and a worthwhile one for anyone who carves roasts, portions fish, or slices proteins regularly. Its length and narrowness make it poor for general board work and chopping, so it lives alongside a chef's knife rather than instead of one. The reward for that dedicated slot is slices a shorter, taller knife simply cannot match.

View full knife type guide →

Cutting edge steel

1.2519

Low-alloy tungsten-chromium tool steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
Germany (DIN 110WCrV5)

1.2519 is the classic German oil-hardening Cr-W-V tool steel — close kin to AISI O7 and a sister to 1.2419, with a touch more vanadium for finer carbides. The tungsten and chromium combine to produce hard, finely dispersed carbides that allow a thin geometry to hold an edge longer than the simple carbons, while the vanadium keeps grain size tidy through the heat treat.

In a kitchen knife, it lands comfortably between 62 and 64 HRC and behaves like a slightly more wear-resistant W2 — that is, it sharpens with little fuss on most stones, takes a fine edge, and rewards a deliberate heat treatment more than it punishes a casual one. It will patina, sometimes attractively, sometimes alarmingly to a first-time carbon owner; either way, a wipe-and-dry habit is enough to keep it civil.

You will find 1.2519 in the work of European bladesmiths who want a step up in edge retention from white-paper carbons without losing the easy stone feel. Among the makers Modern Cooking carries, Benjamin Kamon, Martin Huber, Tobias Heldqvist, Jonas Johnsson, and MCx work in 1.2519. It is one of the more honest "European answers to Aogami" — not the same metallurgy, but a similar relationship between feel at the stone and edge longevity.

View full steel guide →

Blade construction

Mono Steel

A knife forged from a single piece of steel — no laminations, no clad layers. The simplest and most direct construction. The entire blade is the cutting steel, with no softer outer jacket to protect or contrast it. Most contemporary Western kitchen knives in carbon and stainless steel are mono-steel constructions, as are honyaki and most European bladesmith work.

The trade-off is straightforward: mono-steel knives are easier to forge, sharpen, and reason about, but the entire blade carries the cutting steel's properties — including its reactivity if it's a clean carbon. There is no soft jacket to protect a more brittle core from impact, so the heat treatment and geometry have to do all the work.

View full construction guide →

Grind

Walkschliff

A traditional Solingen grind — also called a kettle or kessel bulge grind — in which the blade is hollowed high on the side so its thickest point sits a little below the spine rather than at it. Below that bulge the steel is taken down to an extremely thin, finely convexed cutting edge, combining the rigidity of a thick upper blade with the keenness of a very thin one.

The Walkschliff is among the most demanding grinds to execute, historically reserved for the finest German knives and requiring years of a grinder's experience to do well. For the buyer it is a high-craft European alternative to the thin flat grinds of Japanese knives — strong, stable, and keen — but it is a hand-ground specialism, and a knife that carries it is priced for the skill it took to make.

View full grind guide →

Handle construction

Integral

A construction in which the bolster — and, in a full integral, a frame around the handle as well — is formed from the same single piece of steel as the blade rather than added as a separate part. The bolster and blade are continuous metal, forged or machined from one billet so there is no seam between them, with the tang carrying the handle material behind the integral section.

The design announces itself at the transition from blade to handle: a seamless steel bolster, and on a frame integral a steel surround bordering the handle material on every side. That unbroken metal gives a distinctive, resolved look and a forward, substantial feel, and removes the joint where a fitted bolster would otherwise meet the blade. It is a hallmark of high-end Western knifemaking and a demanding piece of forging or machining to execute cleanly.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

Product Care

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

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