Sujihiki 240mm Shirogami #1 Iron Clad
The Shirogami 1 core steel (HRC 62+) that is known for its purity and for being as close to the tamahagane steel that traditional katana were once made from. The rustic kurouchi, oil slick finish that Ittetsu Hamono is famous for, coupled with the beautiful, yet simple mono octagonal walnut handle embodies the wabi sabi perspective in my opinion.
The blade is smooth where you want it to be and rough where it is aesthetically pleasing. The Ittetsu Sujihiki profile is a classic Japanese profile, a long flat and subtly curved blade that is perfect for slicing. At the spine the blade has a gentle taper from 3.6mm above the heel to 1.95mm just before the tip and the blade has an approximate 35mm height at the heel.
Well balanced for a pinch grip and light in weight. This knife is a great value razor sharp option at a very reasonable price.
Product Specification
Blade Type: Sujihiki
Edge Length: 240mm
Spine Heel: 4.4mm
Spine Mid: 2.7mm
Spine Tip (20mm before): 1.84mm
Blade Height: 35mm
Weight: 183g
Cutting Edge Steel: Shirogami #1
Stainless: No
HRC: 62
Blade Construction: 3 Layer (San Mai)
Blade Finish: Kurouchi and Kasumi
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Walnut
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.
