Sujihiki 270mm HAP40
The profile is flat and long as you would expect on a slicer like this, with a very slight curve towards the end of the blade. Using the knife is a pleasure. The blade is well balanced for a pinch grip and has a nice amount of weight with out it being too light and flighty. The HAP40 steel confidently holds a razor sharp edge and at HRC64+/- the edge retention on these blades is exception.
The profile is perfectly suited for a pull cut action that these kinds of knives are designed for. The octagonal Wa handle is constructed out of Ebony and Buffalo horn and features near perfect fit and finish. The handle feels comfortable and fills you hand nicely.
All in all the Sukenari Sujihiki in HAP40 is a beautiful knife to work with and has been crafted by some of the best blacksmiths in the world. You won't be disappointed.
Blade Type: Sujihiki
Edge Length: 270mm
Spine Tip (20mm before):
Cutting Edge Steel: HAP40
Blade Construction: 3 Layer (San Mai)
Blade Finish: Matte Polish
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.