Sujihiki 240mm Nashiji Shirogami #2 with Mono Rosewood Handle
With Shirogami 2 steel at the core this Sujihiki from Yoshikane Hamono is able to take a beautifully sharp edge perfect for the slicing tasks that it is made for.
A very classic sujihiki profile here with a slight taper and a beautifully thin and sharp edge. The 240mm blade length is perfect for most use cases, like carving roasts, portioning fish or slicing terrines.
Clad in stainless steel to protect the shirogami core and finished with a classic Yoshikane nashiji or pear skin finish we think its a lovely looking blade and we have paired these beautiful blades with a mono steel rosewood handle. The Yoshikane kitchen knives are some of the best value and best quality knives around, if you are looking for a sujihiki slicer we with you will be very satisfied with this lovely hand forged option from Japan.
Blade Type: Sujihiki
Edge Length: 240mm
Spine Heel: 3.36mm
Spine Mid: 2.13mm
Spine Tip (20mm before): 1.4mm
Blade Height: 39mm
Cutting Edge Steel: Shirogami #2
Blade Construction: 3 Layer (San Mai)
Blade Finish: Textured
Handle Construction: Hidden Tang
Handle Materials: Olive Wood
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.