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A Japanese sujihiki knife for fine cuts!
27 cm blade in San Maï structure: 3 alternating layers of steel
1.3% carbon-enriched HAP40 powder steel core
65HRC Rockwell hardness: balance between hardness and flexibility
Simple stone sharpening - Easy maintenance
Lightly sandblastedpolish: elegant texture
Urushi lacquered oak handle - Traditional octagonal shape
Made by blacksmith Yu Kurosaki at Takefu Knife Village
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This 27 cm Gekko sujihiki knife, forged by YuKurosaki, is a concentrate of Takefu Cutlery Village craftsmanship. It embodies the perfect balance between tradition and performance, ideal for precise cutting of raw meat and fish.
The 27 cm blade is designed using the San Maïtechnique: a core of HAP-40 powdered steel, covered by a layer of softer steel. With a Rockwell hardness of 65HRC, it offers cutting performance 3 to 5 times superior to conventional steels, while remaining easy to sharpen on stone. Its lightly sandblasted polish highlights the kanji engravings, reminiscent of Japanese authenticity.
The oak handle is lacquered in the Urushi tradition for outstanding durability and optimum comfort. Its octagonal shape ensures a natural, stable and ambidextrous grip, perfectly suited to everyday use: for right- and left-handers alike!
Wash only by hand and dry immediately. Sharpen regularly with a water stone. Store in a dry place. Avoid cutting bones, frozen foods and excessively hard foods. Never put in the dishwasher or leave to soak in the sink.
Yu Kurosaki is one of Takefu Village's youngest master blacksmiths, a disciple of HiroshiKato. He has developed unique techniques, notably using HAP-40 powdered steel. His Japanese kitchen knives are renowned for their aesthetic appeal and long-lasting sharpness. Thanks to his fascination with meticulous finishing, each blade is unique, a true objet d'art as much as a high-performance tool. His workshop at Takefu Knife Village enables him to exchange know-how and experience with other renowned Japanese blacksmiths.
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