Asai Tojinbo Damascus Slicer - Sujihiki - 9-1/2 in. (240mm)
Product Description for Asai Tojinbo Damascus Slicer - Sujihiki - 9-1/2 in. (240mm)
Maker: Nao Yamamoto (click to see more by this maker)
Item num: 94769
Blade length: 10.10 in.
Cutting edge length: 9.50 in.
Total length: 15.60 in.
Blade height (at heel): 1.70 in.
Blade thickness (near bolster): 0.12 in.
Blade thickness (at midpoint): 0.07 in.
Blade thickness (near tip): 0.05 in.
Item weight: 6.40 oz.
Shipment weight: 10.0 oz.
Blade: Kurouchi tsuchime damascus san mai with an aogami super carbon steel core, Rc 63
Bolster: Pakkawood ferrule
Handle: Macassar ebony
Description: Renowned bladesmith Masami Asai passed away in the summer of 2014. He will be greatly missed – as a person, an artist, and one of the truly great knifemakers of Japan. Before his passing, his apprentice, Nao Yamamoto, was given the right to continue to make knives under the Asai name. We are very excited to offer Yamamoto's exquisite work! We have chosen to list these knives under Yamamoto's name to honor this change of the guard.
Sujihiki are slicers or carving knives that are well suited for slicing and portioning meats and fish due to the thin, long blade. Extremely sharp, they are well suited to preparing sushi and sashimi. This is also a perfect knife to select when carving roasts and ham.
Each knife is individually hand-forged beginning with an aogami super carbon steel core (hagane). The smaller crystalline size of this carbon steel results in superior edge holding when compared to nearly any other steel. Many knifemakers and users feel that aogami super is among the best carbon steels used on kitchen knives today. Aogami super combines limited rust resistance with carbon steel performance. The central core is surrounded by many layers of deeply etched damascus. The top section of the blade features a hand hammered surface (known as tsuchime) that helps food release from the knife's side when cutting. A dark Kurouchi finish results from the last phase of heat treatment and adds a limited degree of rust resistance. This time consuming process creates a knife with outstanding edge holding and beauty. The blade is distal tapered for optimal balance and has an extremely thin, keen edge for the highest performance. Because this knife is forged from carbon steels, we recommend using camellia oil to avoid rust.
The "Wa" style handle is called 'shinogi'. A ridge travels along the right side of the handle. While designed for right handed use, most lefties find this handle style equally comfortable. Natural macassar ebony is combined with pakkawood for a handle that will last a lifetime. Like other kitchen knives, this knife should not be put in a dishwasher.
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