Kagekiyo Blue Steel #1 Sujihiki 270mm (10.5")
Kagekiyo Blue Steel #1 Sujihiki 270mm (10.5")
Kagekiyo Blue Steel #1 Sujihiki 270mm (10.5")
Kagekiyo Blue Steel #1 Sujihiki 270mm (10.5")

Kagekiyo

Kagekiyo Blue Steel #1 Sujihiki 270mm (10.5")

+

Our Kagekiyo line is hand-forged in Sakai City, Japan by a collective of blacksmiths awarded the title Dentou Kogeshi, an honor reserved for the highest level of artisans and craftsmen.  Kagekiyo knives are one hundred percent handcrafted, featuring ultra-thin, expertly tapered blades made from Aogami  (blue steel #1).  

Beautiful two-tone handles of true Japanese lacquer and walnut provide an exceptional grip.  Kagekiyo knives have a light feel in the hand with a perfect balance.

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.

Handle material Lacquer and walnut
Blade length 270 mm (10.5")
Thickness of spine 2.4 mm 
Thickness at tip 0.7 mm
Hardness (Rockwell scale) 63
Bevel Double / Ambidextrous
  • 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

Our Kagekiyo line is hand-forged in Sakai City, Japan by a collective of blacksmiths awarded the title Dentou Kogeshi, an honor reserved for the highest level of artisans and craftsmen.  Kagekiyo knives are one hundred percent handcrafted, featuring ultra-thin, expertly tapered blades made from Aogami  (blue steel #1).  

Beautiful two-tone handles of true Japanese lacquer and walnut provide an exceptional grip.  Kagekiyo knives have a light feel in the hand with a perfect balance.

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.

Specifications

Handle material Lacquer and walnut
Blade length 270 mm (10.5")
Thickness of spine 2.4 mm 
Thickness at tip 0.7 mm
Hardness (Rockwell scale) 63
Bevel Double / Ambidextrous

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