Sujihiki 315mm Ku Mai 1.2519 Core
This is a meat sword, perfect for carving up large cuts. Think brisket, roast beef, pork or even a standing rib roast. Regardless of whether you are look for a center piece for service in a restaurant or simply something nice for carving at the table during a more laid back social occasion this absolutely stunning 315mm Sujihiki from Austrian blacksmith Martin Huber is going to grab the attention of your guests and get the job done in style.
Stainless steel, nickel, a 31-layer Damascus, more nickel and finally a 64+ HRC 1.2519 core make up what can only be described as a work of blacksmith artistry. A Ku Mai tantō tipped 315mm Sujihiki with incredible mango burl and bog oak Rokkaku Hanmaru grip.
A nicely tapered spine, beautiful convex ground bevels and razor-sharp edge. This contemporary, yet classy Sujihiki is an incredible piece from Martin, impressive in size, craftsmanship and performance.
Blade Type: Sujihiki
Edge Length: 315mm
Spine Heel: 4.3mm
Spine Mid: 3.2mm
Spine Tip (20mm before): 1.75mm
Blade Height: 52mm
Cutting Edge Steel: 1.2519
Blade Construction: 9 Layer (Ku Mai)
Blade Finish: Brute de Forge, Acid Etched (Forced Patina), and Matte Polish
Handle Construction: Hidden Tang
Handle Materials: Mango Burl, Bog Oak
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.