Sujihiki 270mm Suminagashi Clad 135Cr3 Ku Kasumi


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Simon Maillet follows a very traditional Japanese approach when it comes to knife making. Implementing stone grinding wheels and bench stones in his fabrication process. Knives with beautifully consistent grinds, and classic Japanese finishes. So, it makes sense that his profiles should follow and this Damascus clad 135Cr3 core Sujihiki 270mm showcases the results of this process and highlights the passion and skill that Simon possesses.

A very classic Japanese profile with 270mm by 40mm dimensions, aggressive distal taper, and a razor thin edge. This is a lovely Sujihiki guaranteed to make short work of any slicing or carving task.

Clad in a subtle Damascus cladding and feature a beautiful combination rustic black kurouchi and a satiny smooth and hazy Kasumi polish the blade is stunning to behold. Paired with Simon’s unique take on the classic Japanese octagonal hidden tang handle, a very cool tapered grip with oversized ferrule constructed out of Elm Burl and Bog Oak.

This is certainly a very beautiful addition to any kitchen and the ideal presentation piece for your dinner service.   

Product Specification

Blade Type: Sujihiki

Edge Length: 270mm

Spine Heel: 3.75mm

Spine Mid: 2.07mm

Spine Tip (20mm before): 1.05mm

Blade Height: 40mm

Weight: 164g

Cutting Edge Steel: 135Cr3

Stainless: No

HRC: 64+

Blade Construction: 3 Layer (San Mai)

Blade Finish: Kurouchi and Kasumi

Grind: Flat

Handle Construction: Hidden Tang

Handle Materials: Ancient Bog Oak, Elm Burl

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.