Sujihiki 270mm K-Tip Aogami #2 Metal Flow Kasumi San Mai
This beautiful piece from Tetsujin Hamono features an aogami 2 core with a soft iron cladding. The handle was produced by Jonas Johnsson aka Isasmedjan and features a beautiful ebony and masur birch burl combination with an exposed dowel.
The blade, forged by Toru Tamura feels beautifully balanced, light weight and nimble. A beautiful piece of forge work with distinct cladding lines. The grind work from Naohito Myojin is first class as always, with his iconic chamfered edges along the spine and choil. Beautifully sharp and thin at the edge and superior cutting performance, which Naohito Myojin is known for.
Completed with the Metal Flow Kasumi style finish, the blade looks incredible, and the combination satin smooth steel and the incredible natural timbers Jonas Johnsson has used on the handle make for a captivating and beautiful Sujihiki slicer.
Blade Type: Sujihiki
Edge Length: 270mm
Spine Heel: 2.78mm
Spine Mid: 2.45mm
Spine Tip (20mm before): 1.67mm
Blade Height: 37.5mm
Cutting Edge Steel: Aogami #2
Blade Construction: 3 Layer (San Mai)
Blade Finish: Kasumi and Mirror Polish
Handle Construction: Hidden Tang
Handle Materials: Ebony, Masur Birch Burl
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.