Sujihiki 335mm Wave Blackout Short-Neck 1.2519
Hand forged in Benjamin's Vienna studio this 335mm Sujihiki is something else! The blade is a precision crafted masterpiece forged out of one of the best knife making steels around, tungsten alloyed 1.2519 German tool steel. Sometimes referred to as 52100 plus, the steel features exceptional toughness, edge retention, and at 65HRC it takes a fine, razor-sharp edge. In the expert hands of this Austrian master the result is a blade with flawless cutting performance, exceptional balance and ergonomics.
Kamon knives come with one of the most iconic blade designs around. Each piece features signature elements, but combinations that build to what can only be described as unique, one of a kind heirloom works. This Sujihiki features an array of Benjamin's latest creative efforts, including the “Wave” texturing on the blade, bead blast texturing on the curly walnut handle and the bold new short-neck ricasso design. The blade is black etched or “blacked out” as Ben describes it and paired with black titanium endcaps.
Another incredible piece of work from Benjamin Kamon, always a pleasure and an honour to handle the work of this remarkable artist. This Sujihiki will certainly be an incredible addition to any home kitchen or perhaps a captivating show piece used to carve and slice in the dining room of a Michelin start restaurant.
Product Specification
Blade Type: Sujihiki
Overall length:
Edge Length: 335mm
Spine Heel: 5.6mm
Spine Mid: 2.04mm
Spine Tip (20mm before): 0.9mm
Blade Height: 50.2mm
Weight: 285g
Cutting Edge Steel: 1.2519
Stainless: No
HRC: 65
Blade Construction: Mono Steel
Blade Finish: Textured and Acid Etched (Forced Patina)
Grind: Convex
Handle Construction: Hidden Tang, Take Down
Handle Materials: Curly Walnut, Titanium
Handedness: Ambidextrous
Saya, Hand Crafted Storage or Display Included: Yes
Shipping & Returns
Shipping
We process orders 5 days a week (Monday - Friday) and ship from our shop in Berlin, Germany. We ship with FedEx, UPS and Deutsche Post.
We are happy to offer free international shipping on a variety of orders depending on location and order value. You can check to see where things sit for you here.
Returns
At Modern Cooking we want our customers to be inspired and delighted by the products they purchase through our shop.
However, we understand that you may need to return products occasionally. If you are not entirely happy, you can return your purchase in its original condition within 14 days for a refund. Please email if you wish to return any goods.
In the unlikely event that you receive faulty goods or your order is damaged in transit, please contact us for instructions on how to return the goods as in this case we will meet the cost of return postage, though only if this is arranged through our authorised carriers. Any claim for refund or exchange resulting from faulty goods or goods damaged in transit must be raised within 5 business days.
All Modern Cooking logistics partners provide insurance in case of damage, but the coverage is only valid if we are notified within 5 business days. Please make sure to inspect your order immediately upon receipt to ensure that there is no damage.
Once we have the goods back, we will issue a full refund or send replacements where possible, as you prefer.
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 one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.
