Tsuchime Aogami Super (Carbon Steel) Slicing Knife - Sujihiki - 9-1/2 in. (240mm)
Product Description for Tsuchime Aogami Super (Carbon Steel) Slicing Knife - Sujihiki - 9-1/2 in. (240mm)
Maker: Hiragatake (click to see more by this maker)
Item num: 96016
Blade length: 9.50 in.
Total length: 15.10 in.
Blade width: 1.35 in.
Blade thickness: 0.16 in.
Item weight: 5.40 oz.
Shipment weight: 7.8 oz.
Blade: San mai carbon steel blade forged with an Aogami Super core (Hrc 64) and stainless steel cladding
Handle: Macassar ebony
Description: 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 also well suited to preparing sushi and sashimi. The extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. The result is a superior, clean cut.
Hiragatake chef's knives, handforged in Sanjo, are terrific performers. The blade is forged using the san mai technique - hard carbon steel forms the cutting edge and is sandwiched between softer layers of stainless steel. This technique provides the performance of a carbon steel core with easier care. Additionally, Aogami Super is less reactive than many carbon steels such as Shirogami. A dark Kurouchi finish from the last phase of heat treatment adds an additional limited degree of rust resistance. Attention should be paid when washing Kurouchi finished blades as a scouring pad can potentially wear off the black finish. This time consuming process creates a knife with outstanding edge holding and beauty. While it is much easier to care for this knife than a full carbon steel knife, it still must be hand washed and dried to avoid rusting the core. We recommend using camellia oil to avoid rust.
The core steel is a premium Super Blue (Aogami Super) carbon steel. There is probably no finer combination of durability and "sharpenability" than Aogami Super steel. The fine grain particulates in this steel allow a beautifully fine edge that just won't quit. A rockwell hardness of 64 gives the blade an exceedingly tough, long lasting and chip resistant edge that is relatively easy to sharpen.
The hand hammered surface assists food to fall away rather than sticking to the side of the knife while chopping. The blade has a nice distal taper - beginning with a strong, thick spine where the blade moves out of the handle and diving into a thin, high performance blade as it moves toward the tip. This ensures optimal balance, control, and cutting.
The 'D' shape handle fits comfortably and securely in the hand and is traditionally used by a right-handed user, though many left-handed users find this handle to be equally comfortable. It is formed from macassar ebony with a pakkawood ferrule. This wood holds up extremely well in the harsh environment of the kitchen. Like other chef's knives, this knife should not be put in a dishwasher.
Hiragatake knives are a clear shop favorite!
Availability: In stock. Usually ships in 1-2 business days