Sujihiki 315mm Monolithic Denty Black Out "Kara At"

$1,582.00

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“Kara At” translates, from Turkish, to Black Horse. The name was inspired by the dark gothic finish of the blade and as a salute to the rich steel and sword making history of the Turkish people. It’s well known that Wootz, crucible steel, has its origins in Damascus, Turkey and that the steel was famous for its incredible toughness and sharpness, but also for the beautiful alloy banding patterns visible on its surfaces. This incredible blade forged in 1.2519 German steel, by Benjamin Kamon, also features some of the most amazing alloy banding patterns along the primary bevels.

This is certainly not the first forged integral handle, “Monolithic”, that we have seen from Benjamin, but it’s important highlight that in its simplicity it might be easy to overlook or perhaps forget the incredible amount of skill required of blacksmith to produce such clean lines. If you are looking at this piece with the serious intention of buying it perhaps you have done some forging, even made a knife or two and if so, you will have a serious appreciation for the challenges of moving and shaping steel with such precision.

Textured with Benjamin’s signature “Denty” texture, a touch of blue/purple tempering around the ricasso and the “Black Out” acid etched forced patina. These iconic, stylistic  details combined with some of the most cutting edge steel hardening and shaping techniques come together and result in a precision cutting tool unlike anything else.

Product Specification

Blade Type: Sujihiki

Edge Length: 315mm

Spine Heel: 5.2mm

Spine Mid: 1.95mm

Spine Tip (20mm before): 85mm

Blade Height: 54.45mm

Weight: 276g

Cutting Edge Steel: 1.2519

Stainless: No

HRC: 65

Blade Construction: Mono Steel

Blade Finish: Textured and Acid Etched (Forced Patina)

Grind: Walkschliff

Handle Construction: Integral

Handle Materials: 1.2519 Steel

Handedness: Ambidextrous

Saya Included: Yes

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.