Shigeki Tanaka Kurouchi Sujihiki 210mm
Original price was: R5,600.00.R4,480.00Current price is: R4,480.00.
Shigeki Tanaka
Shigeki Tanaka apprenticed at Takefu Knife village for three years. After that, he moved back to Miki City, where he forges at his Family shop. The Tanaka family originally started with sickles and other agricultural tools but focuses on their kitchen knives, that has gained an excellent reputation worldwide.
Tanaka-San hand-forges his knives in the traditional way, as practiced for hundreds of years in Japan.
Aogami 2/Stainless Steel Clad:
The knife is made from Aogami 2/Blue Carbon 2 Steel cladded in Stainless steel. Aogami 2/Blue 2 carbon steel is known for its fantastic edge retention and sharpness. It can hold an edge for very long periods and can also be sharpened super sharp. The exposed Aogami 2 core of the blade is reactive steel, and extra care and maintenance is critical. It’s always a good idea to wipe your blade with a damp towel while working, especially with high acidic foods like onion, lemons, etc., until a patina has developed on the blade.
Also, make sure to wash and dry your knives properly after use. We like to use paper towels to dry our carbon steel knives as this absorbs the most moisture. Over time, the exposed Aogami 2 Core will develop a Patina. This oxidation will usually be grey to dark grey, protecting your knife from harmful Rust. The knife will slowly start building its character.
Most Japanese knives are made with a much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.
In stock
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.
Best for: Meat, Fish
Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types
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