- Description
- Specifications
- Use & Care
This stunning Sujihiki is 100% hand forged out of White #2, and meticulously completed entirely in house by a team of Sakai's most talented young blacksmiths and craftsmen. Sanpo is a Buddhist name - meaning three treasures. It refers to steel, fire and water, the key ingredients in knife crafting. The Sanpo Sujihiki features excellent edge retention, high end fit and finish, hand sharpened blade and beautiful Wenge wa-handle.
Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.
About this shape
Sujihiki knives are the equivalent to a European slicer with a few differences. First, the blade is typically thinner and made out of a harder steel, allowing for better edge retention. Additionally, the bevel on the blade is sharpened at a steeper angle, allowing for a more precise cut. Sujihiki can be used for filleting, carving and general slicing purposes.
| Handle material | Wenge Wood |
| Blade length | 240 mm (9.4") |
| Thickness at spine | 3 mm |
| Thickness at tip | 0.9 mm |
| Hardness (Rockwell scale) | 62 |
| Bevel / Edge | Double (50/50) |
| Weight | :7.9oz / 226g |
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Description
This stunning Sujihiki is 100% hand forged out of White #2, and meticulously completed entirely in house by a team of Sakai's most talented young blacksmiths and craftsmen. Sanpo is a Buddhist name - meaning three treasures. It refers to steel, fire and water, the key ingredients in knife crafting. The Sanpo Sujihiki features excellent edge retention, high end fit and finish, hand sharpened blade and beautiful Wenge wa-handle.
Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.
About this shape
Sujihiki knives are the equivalent to a European slicer with a few differences. First, the blade is typically thinner and made out of a harder steel, allowing for better edge retention. Additionally, the bevel on the blade is sharpened at a steeper angle, allowing for a more precise cut. Sujihiki can be used for filleting, carving and general slicing purposes.
Specifications
| Handle material | Wenge Wood |
| Blade length | 240 mm (9.4") |
| Thickness at spine | 3 mm |
| Thickness at tip | 0.9 mm |
| Hardness (Rockwell scale) | 62 |
| Bevel / Edge | Double (50/50) |
| Weight | :7.9oz / 226g |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives