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Kagekiyo White Steel 2 Sujihiki knife 240mm (9.5") Magnolia Wood Urushi lacquer handle
Kagekiyo Sujihiki (slicing) knife is a High-End handcrafted knife made by the highest level of Japanese artisans, who were awarded the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 240mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi White steel 2 (Shirogami #2) carbon steel. Handle made from natural Magnolia wood covered with Japanese traditional lacquer Urushi.
Kagekiyo Sujihiki (slicing) knife is a High-End handcrafted knife made by the highest level of Japanese artisans, who were awarded the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 240mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi White steel 2 (Shirogami #2) carbon steel. Handle made from natural Magnolia wood covered with Japanese traditional lacquer Urushi. The perfect blade shape, balance, and Hitachi carbon steel White steel 2 (Shirogami #2) guarantee excellent cutting ability and sharpness but low rust resistance. To prevent corrosion, please wipe the blade to dry after every use. Baba Hamono Kagekiyo Sujihiki knife is a perfect choice for home "Everyday" cooking and is highly recommended for professionals. Ease of sharpening: 4 from 5; Rust resistance: 1 from 5; Handle durability: 5 from 5; For professionals: 4 from 5. Knife packed in premium Japanese authentic gift box with traditional patterns.
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| Knife Type | Sujihiki |
| Brand |
Kagekiyo knives
|
| Knife Style | Modern Japanese Kniwes |
| Blade Bevel Grind | Double-edged |
| Total Knife Lenth (mm/inch) | 376/14.81 |
| Blade Lenth (mm/inch) | 240/9.5 |
| Blade Height at Base/Heel (mm/inch) | 34/1.34 |
| Blade Thickness above heel (mm/inch) | 2.9/0.11 |
| Blade Thickness above tip (mm/inch) | 1.5/0.06 |
| Blade Steel / Core steel | White steel 2 |
| Blade Core Hardness | 63HRC |
| Blade Construction / Structure | Monosteel |
| Blade Cladding Steel | White steel 2 |
| Knife Handle Material | Magnolia with Japanese traditional lacquered URUSHI |
| Handle Bolster | No |
| Handle style | Japanese |
| Total Knife Weight (g/Oz) | 117/4.13 |
| Hand-sharpened | Yes |
| Place of Origin | Sakai Japan |
After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.
We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.