Sujihiki knife, Aogami 2 carbon steel with iron cladding, Kasumi finish, Homura series - Sakai Takayuki

Sakai Takayuki have a long and distinguished history of producing truly excellent knives using expertise that has been passed down generations.

SHAPE: Sujihiki. A slicing knife similar to the yanagiba sushi knife but with a western double bevel. Very adept at cutting in one continuous movement causing minimal damage to the protein.

STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. This steel differs from Blue 1 in its carbon content, Blue 2 being slightly less. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.

FINISH: Kasumi polish - a hazy, almost matte, effect on the blade.

HANDLE: Octagonal Yew handle with black buffalo horn ferule

LENGTH: 240mm

MAKER: Sakai Takayuki

SERIES: Homura, forged by Itsuo Doi

Custom made Saya included with the knife.