By buying this product you can collect up to
22490
points.
Your cart will total 22490
points that can be converted into a voucher of
€11.25.
For buying this product you should have
449800
points.
Your current number of points is
0 points
.
Ideal for slicing meat or fish.
24cm San Maï blade structure: 3 interlocking layers of steel
Japanese Aogami Super steel core: high-performance cutting edge
Hardness: +/- 65 HRC - Very good retention of cutting edge
Elegant hammered finish for authenticity
Red pakka wood bolster - Light cherry wood handle
Oval shape for ambidextrous use - Pleasant, lightweight knife
Made in Japan by Tsunehisa cutlery
Oxidizable knife: see all our tips below
You might also like
The Japanese knives in this series are forged by the Tsunehisa company. Professional and amateur alike can benefit from their durability and efficiency. The know-how involved in producing these knives derives directly from the teachings of the blacksmiths of yesteryear, the same ones who created the famous katana.
This Tsunehisa AS 24cm knife features a long, thin blade that is ideal for slicing meat or fish from large pieces (without bone, of course). The blade inserts effortlessly into the flesh for a clean, pleasant cut.
The sujihiki knife has a San Maï structure: this term means "3 layers" in Japanese, and indicates that the blade has a harder core surrounded by a softer layer of steel that folds in on both sides (hence the 3 layers).
For this series of knives, Aogami Super steel has been chosen for the heart of the blade (also known as AS or Blue Paper Steel Super). It is produced by the famous Japanese steelmaker Hitachi, who supplies many blacksmiths in Japan.
This particular alloy is highly enriched in carbon, up to 1.5%. This essential element of a blade is there to increase the ridigity of an alloy, knowing that a stiffer alloy will hold its edge for a long time. With this marked rigidity, the blade reaches 65 HRC on the Rockwell scale: a very good indication of its strength (the average Western knife is between 55 and 60 HRC).
This particular alloy is expensive, and few blacksmiths know how to work it. Indeed, if the blacksmith is not an expert in the field, losses are high, and therefore costly.
Once the base of the blade has been formed, the AS is wrapped in a softer steel (in the sense of being less rigid), to protect it and balance its hardness. You can see where the steels meet at the cutting edge with the fine random wave.
The finishing touch is the beautiful hammered surface of this Japanese knife (called Tsuchime in Japanese). This gives it character, and the hammering is unique to each piece.
This sujihiki knife has a cherry wood handle. This wood has a long life and a timeless look that appeals to everyone. The cherry tree is asacred tree in Japan, found on the country's various peninsulas. It is a metaphor for the ephemeral nature of beauty, but also for life itself.
Its oval shape makes it ambidextrous.
The bolster is made from red Pakka wood. This composite material is appreciated for its strength and durability. It is created from resin and laminated wood, guaranteeing excellent resistance to humidity, temperature variations and impact.
To fill the space between the pakka wood and the blade, wood paste has been added to make it watertight and hygienic (food cannot get into this small space).
We recommend washing by hand under lukewarm water with a mild detergent. Then wipe the knife dry before storing. When washing, try to keep the handle as dry as possible, as wood does not like to be dampened.
Knives are considered oxidizable, so it's important to store them free of moisture. Also, as you cut, the blade may change color - a normal process! In fact, the acidity of food and the humidity in the air can have an impact on Aogami steel, which reacts.
Discover all the Japanese sharpening stones we offer to help you maintain your knife!
You might also like
