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Kagekiyo White steel 2 Sujihiki knife 270mm (10.7") Magnolia Wood Urushi lacquer handle
Baba Hamono Kagekiyo Sujihiki knife is a high-end handcrafted knife, made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 270mm 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.
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Baba Hamono Kagekiyo Sujihiki knife is a high-end handcrafted knife, made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 270mm 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) will guarantee excellent cutting ability and sharpness, but rust resistance is low. 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 highly recommended for professionals. Knife packed in premium Japanese authentic gift box with traditional patterns.
| Knife Type | Sujihiki |
| Brand |
Kagekiyo knives
|
| Knife Style | Modern Japanese Kniwes |
| Blade Bevel Grind | Double-edged |
| Total Knife Lenth (mm/inch) | 410/16,15 |
| Blade Lenth (mm/inch) | 270/10,7 |
| Blade Height at Base/Heel (mm/inch) | 32/1,26 |
| Blade Thickness above heel (mm/inch) | 3/0 |
| Blade Thickness above tip (mm/inch) | 1,8/0 |
| Blade Steel / Core steel | White steel 2 |
| Blade Core Hardness | 63HRC |
| Blade Construction / Structure | Warikomi / Inserted core steel |
| Blade Cladding Steel | Carbon steel |
| Knife Handle Material | Magnolia Wood lacquer with Urushi |
| Handle Bolster | No |
| Total Knife Weight (g/Oz) | 148/5,22 |
| 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.