Sujihiki 240mm SG2 Damascus Clad
Japanese kitchen knives have a reputation for being super sharp and beautiful to behold. Shigeki Tanaka embodies this reputation as a master blacksmith and his SG2 series knives are some of the most sort after and desirable kitchen knives on the planet. This Tanaka Ironwood Sujihiki is no exception!
Fit and finish are world class on this outstanding piece of functional art. The spine and choil (heel) are rounded off and polished nicely and you really won’t find any rough or uncomfortable edges on this knife. The balance point is directly over the choil, making it feel light weight, nimble and comfortable.
The ebony and black buffalo horn handle is near perfection in aesthetics and function. A classic octagonal shaped Japanese style handle with white G10 inlays.
The knife is constructed with SG2 steel (Rockwell 62-63) which is clad in a 32-layer acid-etched suminagashi, Damascus cladding. A classic Sujihiki profile, long, thin and razor shape.
Blade Type: Sujihiki
Edge Length: 240mm
Spine Heel: 2.2mm
Spine Mid: 1.9mm
Spine Tip (20mm before): 1.07mm
Blade Height: 37mm
Cutting Edge Steel: R2 / SG2
Blade Construction: 3 Layer (San Mai)
Blade Finish: Acid Etched (Forced Patina)
Handle Construction: Hidden Tang
Handle Materials: Ebony with Buffalo Ferrule
Saya Included: No
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.