A lovely slicer and carver in one of the world's finest steels.
SHAPE: Sujihiki. A slicing knife similar to the yanagiba sushi knife but with a western double bevel. Very adept at cutting in one continuous movement causing minimal damage to the protein.
STEEL: Shirogami (white paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. It is a very reactive steel so best kept dry although the kurouchi finish will help inhibit rust.
Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting.
Shirogami 1 is a lot easy to sharpen and theoretically you can get it sharper. By contrast, Aogami 2 has better edge retention and is slightly less susceptible to rusting. The choice is yours!
FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish. This blade has also had a lacquer applied to it which will further inhibit rust, over time it will slowly come off. It is worth noting that during the application process some of the lacquer can be applied to the edge masking its sharpness. This can be removed using a sharpening stone or by very lightly drawing it across a fine steel, preferably a ceramic one.
HANDLE: Octagonal walnut wood handle with pakka wood ferrule suitable for both lefties and righties.
MAKER: Yamashin - Tosa, Japan
BEST FOR: Slicing protein.
SAUNDERS SAYS: "If you are a budding sushi maker and want a slicing knife that isnt single bevelled here you go."
BLADE LENGTH: 252mm
OVERALL LENGTH: 400mm
BLADE HEIGHT: 36mm
THICKNESS AT HEEL: 4mm this quickly tapers down the blade
These knives are hand-forged so there may be slight variations in measurements and finishes.