Kagekiyo Suri Urushi Japanese handmade sujihiki knife 24cm

This Kagekiyo Suri Urushi 24cm sujihiki knife makes cutting fish easy. Its long, fine blade quickly penetrates the flesh without damaging it. It's the equivalent of a carving knife.

First of all, all the edges of the knife have been polished to make them more pleasant to the touch. This is very useful, as some cooks take their knife very high up on the handle, and can even rest their index finger on the back of the blade. Polished edges are therefore much more comfortable.

The blade has a San Maï structure, i.e. it is articulated around a rigid center, itself surrounded by a softer alloy. The result is 3 distinct layers. This typically Japanese construction is found on many kitchen knives.

The heart of the blade is made of White Steel 2, an extremely fine, typically Japanese steel produced by Hitachi steelworks (renowned both in Japan and internationally). Note that a knife with Yasuki steel is highly appreciated by cooks with traditional values, since it is produced directly there and is worked by the best blacksmiths!

This is one of the purest steels to be found in cutlery, enriched with iron ore and carbon (1/1.2%). With this, the final Rockwell hardness is high (around 61 HRC), and a harder blade can be further sharpened. The cutting edge performs well and holds up over the long term. Despite its rigidity, this alloy is easy to sharpen, especially with a Sharpening stone.

Microscopic analysis of its structure reveals that it is highly homogeneous. This makes it all the more resistant (for example, there's less risk of chipping when you use it). It is then sandwiched by a layer of soft iron. You can see this difference in steel on the bottom of the blade, with the subtle wave running across the cutting surface.

The brand logo has been applied to the cutting surface, and the latter benefits from a traditional finish, achieved with a sharpening technique using stones of different grit. This process brings out a wave on the steel, which appears more polished than the rest of the blade.

The handle is made of magnolia wood, a robust species often found in Japan, and increasingly in the West. Octagonal in shape, it is suitable for both right- and left-handed cooks, and remains very pleasant to handle. Magnolia is then lacquered in the traditional way, by an expert craftsman in Nagano prefecture. It then takes on a deep black hue.

How to care for my knife :

With a high carbon content and being surrounded by iron, the blade is more susceptible to corrosion. The knife must therefore be maintained by hand. You can use a mild soap and run it under water, without using an abrasive sponge. Then wipe with a soft cloth to remove all traces of moisture from the blade and handle. Note also that you shouldn't soak the handle too much either.

However, it's important to note that, despite special care, a carbon blade can still become tarnished over time, as its alloy is very reactive. To best protect it, you can oil it from time to time to maintain its beauty.

Knife blades are supplied with a protective oil coating: to remove it, wipe with a cloth dipped in vegetable oil, then wash in the traditional way.

Further information

Every Kagekiyo knife is developed by the Baba family, whose company has been in the cutlery business for almost 100 years. The Baba family names its knives Kagekiyo, in homage to the commander Akushichibe"Fujiwara" Kagekiyo, who lived during the Heian era, around the 10th century.

The third generation of the family is currently at the helm of the company, thanks to the know-how handed down by previous generations!

One of the family members, Baba Ichiji, even received a medal from the Emperor: theOrder of the Rising Sun, in recognition of his active participation in the cutlery industry. He was also awarded the Yellow Ribbon Medal, a distinction given to those who persevere in their field and become role models for others. Just goes to show the brand's expertise!

Here, the Baba family called on young blacksmith Satoshi Nakagawa san to design the knives in the range. Despite his youth, he is renowned for his quality knives and excellent craftsmanship. At the age of 18, he became a student of master blacksmith Kenichi Shiraki san for over 15 years, and now has his own production workshop. He quickly assimilated the techniques he had learned during his apprenticeship, and now knows how to forge traditional carbon knives, as well as using the Suminagashi and Honyaki techniques! Finally, he can forge stainless steel knives such as VG10 or Ginsan for this particular range. So he's got many strings to his bow!

The knife comes in a glossy black cardboard box.

See our wide selection of Japanese knives here!