Sakai Kikumori – VG10 Hammered Damascus Sujihiki 240mm

R3,200.00

Sakai Kikumori

With a passionate devotion to knife-making as well as working with some of the most skilled craftsman in Japan, Sakai Kikumori has been making cutlery of incredible quality and performance since its inception in 1926.

The Kikumori Damascus 240mm Sujihiki is constructed using a core steel of VG10, a cutlery grade stainless steel produced in Japan. It has a high carbon content which allows it to be heat treated to higher hardness levels thus allowing the blade to take on finer, sharper edges whilst being able to maintain that edge for prolonged periods of time. The core steel is cladded in softer stainless steel with a polished hammered and Damascus finish giving this blade its striking appearance and aids in further preventing corrosion. The handle is a western style handle made from Black Polywood and has a stainless steel half bolster.

 

Sujihiki

Sujihiki Knife (筋引き出刃 – pronounced: Sujihiki Bōchō) literally translated from Japanese means ‘flesh slicer’. The name insinuates that it is perfect for slicing or carving meat which it was designed for initially. This is a composite between a Yanagiba and a Western-style carving knife.

The Sujihiki’s long, double bevelled blade allows for pull cutting in one clean motion using the blade from heel to tip. The length of the blade is perfect to cut up, carve or even butcher small to medium size animals or cuts of meat. The Sujihiki is also perfect for trimming sinew and fat from meat and filleting and skinning fish.

The Sujihiki has a relatively long and narrow blade with an acute edge angle with a narrow heel height. These components reduce the effort to cut through ingredients. For this reason, it is best to use a blade that is as long as your workspace will allow. The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface.

Type: Western Style

Best for: Meat, Fish

Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types

 

Care Instructions

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

In stock

SKU: 978CD8 Categories: ,

Additional information

Knife Shape

Sujihiki ( Slicer )

Blade Length

240mm

Total length

360mm

Weight

173g

Rockwell Hardness

60-61

Steel Type

VG10 Stainless

Handle Material

Black Polywood

Edging

Double Bevel

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