Migaki Slicing Knife - Sujihiki, 270mm (10-2/3 in.), Macassar Ebony

Product Description for Migaki Slicing Knife - Sujihiki, 270mm (10-2/3 in.), Macassar Ebony

Maker: Toshihiro Wakui (click to see more by this maker)
Item num: 95727
Blade length: 10.70 in.
Total length: 16.50 in.
Blade height (at heel): 1.40 in.
Blade thickness (near bolster): 0.14 in.
Blade thickness (at midpoint): 0.09 in.
Blade thickness (near tip): 0.05 in.
Item weight: 6.00 oz.
Shipment weight: 10.4 oz.
Blade: Migaki Slicing Knife - Sujihiki, 270mm (10-2/3 in.)
Bolster: Pakka wood
Handle: D-shape macassar ebony
Description: Toshihiro Wakui is one of the finest smiths in Sanjo, Japan. For several years, Wakui-san worked with Yoshikane. His skill in the forge and with heat treating is exceptional.
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.
Wakui handforged this knife. A central core of hard Shirogami #2 is set between thin layers of stainless steel, resulting in a keen, long lasting edge with easier maintenance. White steel is a favorite of sushi chefs for tasks requiring a very fine edge. It is a steel that tests the skill of the bladesmith in both forging and heat treating. The thin blade is distal tapered for optimal balance with a clean grind and no wedging. The spine is rounded for comfortable, effortless cuts.
The D-shape handle is designed for right handed use, though many left handed users find it equally comfortable. It is formed from macassar ebony, the traditional wood for high end Japanese knife handles. Macassar ebony holds up extremely well in the harsh environment of the kitchen. A black pakka wood ferrule completes the handle. Like other kitchen knives, this knife should not be put in a dishwasher. We recommend using camellia oil to avoid rust.


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