Aogami #2 (Blue Carbon Steel)
Japanese (Wa) Rosewood handle, Pakkawood ferrule (head)
A third generation master blacksmith from Tosa, Kajiwara is noted for his skill and ability using traditional methods that create long lasting and extremely sharp knives.
Kajiwara-san is now in his 60’s, and the experience of his lineage will be evident the very first time your fingers run across the masterful grind put on these beautiful Hitachi Aogami #2 blades. The Damascus line is a deep gunmetal grey colour, with a Damascus pattern that has wonderful depth and definition, appearing almost holographic in the right light.
The kurouchi knives are elegant representatives of the traditional rustic carbon blackened finish that has been popular throughout Japan for a very long time. These knives provides incredible use, made of excellent quality materials, combined with masterful workmanship, at a realistic price point.
This knife is completely hand-forged by the master himself and is quite unique. The blade is very think and sharpened manually. It has no thickening, which makes grinding very easy.
About the Sujihiki:
The Sujihiki is a double edge slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient’s freshness. It is perfect for carving and slicing roasts, raw meats, fish, and all other proteins, and is famously used for sushi.
“Sujihiki” roughly translates to “Flesh Slicer” and it does exactly what the name suggests. The extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion.
A Sujihiki is the Western-style equivalent of the traditional single-sided Yanagiba knife and should not to be mistaken with each other. The Sujihiki is therefore also easier to handle, as well as being thinner and lighter. Sujihiki Slicers commonly range from 240mm to 360mm.
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