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Slicer (Sujihiki) - 9-1/2 in. (240mm) - Aogami Super

Slicer (Sujihiki) - 9-1/2 in. (240mm) - Aogami Super
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Recommended products:
Edge Guard, 10 in. Slicing Knife (EGS-10S)
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Availability: In stock. Usually ships in 1-2 business days
Price:$326.90

product description

Related Products:
Hinoura, Mutsumi
Carbon Steel
Artisan Made
Blade Style - San Mai
Carbon Steel - Blue Super (Aogami Super)
Chef Knives & Santoku
Distal Taper
Japanese/Asian Knives
Sujihiki (slicer)
Wood - Ebony
Wood - Pakkawood
Double Bevel

Product Description for Slicer (Sujihiki) - 9-1/2 in. (240mm) - Aogami Super

Maker: Mutsumi Hinoura (click to see more by this maker)
Price: $326.90
Item num: 94869
Blade length: 9.50 in.
Total length: 15.50 in.
Blade width: 1.45 in.
Blade thickness: 0.13 in.
Item weight: 5.80 oz.
Shipment weight: 9.8 oz.
Blade: Kurouchi san mai with an aogami super carbon steel core, Rc 63
Bolster: Pakkawood ferrule
Handle: Macassar ebony
Description: Sujihiki are slicers or carving knives that are well suited for slicing and portioning meats and fish due to the thin, long blade. Extremely sharp, they are also well suited to preparing sushi and sashimi.
Mutsumi Hinoura, is widely considered to be amongst Japanís elite group of highly revered bladesmiths. He lives in Sanjo, in the Niigata region and is the son of renowned bladesmith Tsukasa Hinoura. This area is renowned for its handmade cutlery experts and is the home of makers such as Yoshikane, Shigefusa, Iwasaki, and more. Mutsumi studied industrial engineering at Niigata College of Technology and graduated in 2001, when he began working as a full time bladesmith. Like his father, he is very active in promoting the art of bladesmithing within the Niigata region. Mutsumi has become famous for his craftsmanship and ability to forge knives with excellent balance, sharpness and a stark beauty that speaks to Japanís feudal past.
Each knife is individually hand-forged beginning with an aogami super carbon steel core (hagane). The smaller crystalline size of this carbon steel results in superior edge holding when compared to nearly any other steel. Many knifemakers and users feel that aogami super is among the best carbon steels used on kitchen knives today. Additionally, aogami super is less reactive than many carbon steels such as shirogami. A dark kurouchi finish from the last phase of heat treatment adds a limited degree of rust resistance. This time consuming process creates a knife with outstanding edge holding and beauty. Particular attention should be paid when washing Kurouchi finished blades as a scouring pad can potentially wear off the black finish.
The blades are hand forged to shape with a tremendous distal taper - beginning with a thick spine where the blade travels out of the handle and quickly moving into a thin, high performance spine as it moves toward the tip. This ensures optimal balance, strength and control. The spine has been nicely rounded for comfort. Convex ground sides assist food to release from the knife while slicing. Because this knife is forged from carbon steels, we recommend using camellia oil to avoid rust.
The "Wa" style handle is called 'shinogi'. A ridge travels along the right side of the handle. While designed for right-handed use, most lefties find this handle style equally comfortable. Natural macassar ebony is combined with pakkawood for a handle that will last a lifetime. Like other kitchen knives, this knife should not be put in a dishwasher.
Availability: In stock. Usually ships in 1-2 business days

 
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