Overview

Forged by Nigara Hamono in Hirosaki, Aomori, this nominal 300 mm Sakimaru-tip Sujihiki pairs an SG2 powder-steel core with Kurouchi Tsuchime stainless cladding. The long, narrow blade is designed for slicing brisket, roasts and sashimi with fewer strokes. A full-tang Western handle with abalone resin scales and a nickel-silver bolster completes the knife.

Common Questions

Q: Is this knife suitable for home cooks who carve occasionally? A: Yes. The long blade helps make clean pulling cuts through roasts and smoked meats. Use a suitably large cutting board and store the knife dry.

Q: Does SG2 need special care? A: SG2 is stainless and offers strong edge retention, but it should still be hand washed and dried promptly. Maintain the edge with light stropping and sharpen on appropriate stones when needed.

Q: How should I care for the abalone handle? A: Clean the resin-stabilized scales with mild dish soap and a soft cloth, then dry the handle completely. Do not soak it or place it in a dishwasher.

Specifications

Core Steel: SG2 powder stainless steel

Cladding Type: Stainless steel with Kurouchi Tsuchime finish

Nominal Blade Length: 300 mm; measured edge approximately 289 mm

Spine Thickness (Heel): 2.2 mm

Spine Thickness (Mid): 1.6 mm

Overall Length: 435 mm

Weight: 289 g

Handle Material: Abalone resin scales and nickel-silver bolster, Western full-tang construction

Hardness (HRC): 62-63