Sujihiki 270mm Wrought Iron Clad - Birch Bark Handle

$636.00

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In the spring Jonas Johnsson heads out to his local forest to harvest Birch bark for his Rokkaku Hanmaru handles. He then must dry the bark over several months before he can begin crafting his handles from it. He could buy pre-made blocks but collecting his own allows him to pick and choose the pieces as he glues the different red, brown, and yellow hued layers together. It also adds an authentic and personal touch to his work.
The result is an array of contrasting layers and a beautifully original handle to accompany his hand forged blades. Each Birch bark handle is finished with a set of stainless endcaps, fastened with a brass threaded rivet. Little details like peening, hammer marks, left in the end caps are a classy touch on what is already a unique and stylish handle.
Extending from this amazing piece of craftsmanship is an equally beautiful hand forged 270mm wrought iron clad Sujihiki with a 26c3 carbon steel core. Jonas gives his San mai blades loads of contrast making for a very stylish look. The rustic wrought iron cladding, which is full of inclusions, is finished with a smooth matte, satin polish. Finally, the core steel has a forced patina, which creates another layer of contrast in the black edge band.
The quality of the blade also shines through in its cutting performance. A razor-sharp and thin edge and an average blade thickness that sits around 2mm makes for a very enjoyable slicing experience. A classy piece of work from Jonas “Isasmedjan” Johnsson.
Product Specification

Blade Type: Sujihiki

Edge Length: 270mm

Spine Heel: 4.95mm

Spine Mid: 2.5mm

Spine Tip (20mm before): 1.6mm

Blade Height: 38mm

Weight: 235.5g

Cutting Edge Steel: 26C3

Stainless: No

HRC: 64+

Blade Construction: 3 Layer (San Mai)

Blade Finish: Matte Polish

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Birch Bark

Handedness: Ambidextrous

Saya Included: No

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.