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The perfect knife for thin, even slices!
SG2 powdered stainless steel core - High hardness: 63HRC
San Maï structure: several superimposed layers of steel
Excellent wire retention - Easy to sharpen
Original punchedhammering - Refined mirror-polished effect
Octagonal sandalwood handle and pakkawood bolster
Handcrafted by blacksmith Yu Kurosaki
Artisan from Takefu Cutlery Village - Limited quantities
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Knives forged by Yu Kurosaki are highly prized by collectors. Kurosaki san is the blacksmith who makes them in his workshop in the TakefuKnife Village, home to a number of expert cutlery craftsmen. This area brings together several blacksmiths whose methods are based on ancient know-how. Here, they can share their experience and techniques with the aim of preserving Japan's internationally recognized heritage.
Yu Kurosaki has been working in this field since the 2000s, when he apprenticed with a number of renowned blacksmiths. He is, among other things, famous for the original workmanship of his blades, notably through hammering.
A sujihiki knife is ideal for slicing fish or meat! With its long blade, you can produce thin, even slices in a single movement. A special feature of this knife is its kiritsuke-shaped tip, for an authentic Japanese design.
To forge this sujihiki knife by hand, its manufacturer used a single block of steel which was pressed into shape. The result is a sturdy piece with no sticking points to weaken it.
The blade is built with a typically Japanese structure called San Maï (which means "3 layers"): it consists of 3 superimposed layers of steel.
Its core is SG2 stainless steel, an expensive alloy used only by experts. It has a hardness of 63HRC on the Rockwell scale, giving your blade excellent edge retention. This steel can also be razor-sharpened for clean, precise cuts. It is a so-called "powder" alloy with an advantageous microscopic structure: it is composed of homogeneously distributed micro-carbides to resist wear and the risk of chipping.
This rigid core is covered by a softer layer of stainless steel, which forms the two remaining layers as it folds in on itself. These extra layers ensure protection of the core and optimal balance. Your knife becomes softer, in the sense that its blade becomes less brittle (not flexible!).
Despite its rigidity, your sujihiki knife remains easy to sharpen. All you need is a Sharpening stone!
This blade has been sharpened by hand using a grinding wheel to give you top-quality cutting performance. The surface of the blade has been uniquely hammered, adding a touch of originality to your Japanese knife!
For authentic style, the brand name is engraved on the cutting surface. It has also been given a mirror-effect polish for added elegance.
The handle of this knife is made of dark sandalwood, appreciated for its lightness and finesse. With its octagonal shape, it can be used by all cooks, left- and right-handed alike! It is complemented by a robust pakkawood bolster that is resistant to temperature changes. Its clarity contrasts ideally with the darker wood of the handle.
Wood putty has been added to fill the small gaps where the blade meets the handle. This makes them watertight to prevent water or food from seeping inside.
For optimum care of your knife, we recommend washing it by hand only, using a sponge and mild detergent. After washing, wipe dry immediately to keep it in a dry place. It comes in a cardboard box with protective foam inside.
Please note that quantities are limited, as the knives come from Japan and are handcrafted by its blacksmith.
Discover the rest of Yu Kurosaki's Senko range on KnifeLeader.eu!
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