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Kisuke KokuENN Sakimaru Sujihiki 300mm

$3,915.00 NZD

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Specifications

Style: Sakimaru Sujihiki - Blade Only 
Blade Length: 310mm
Overall Length: 365mm
Weight: 184g
Blade Height @ Heel: 41mm
Bevel: Double Bevel
Spine Thickness @ Mid: 2mm
Blade Material: Blue 1 Core, Blue 2 + Soft Iron Tsuchime Kurouchi Clad, Kasumi Finish
Handle Material: NA
HRC: ~64

 

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Blade Type

This incredible Sujihiki is the KokuENN, a now discontinued series crafted by the masterful Manaka San of Saitama, Tokyo. These pieces are some of the rarest and most exclusive knives in all of Japan due to their complexity, beauty, and their high difficulty to produce.

Steel Type

Japanese Blue Steel #1, known as "Aogami" #1, is a premium high-carbon steel enriched with tungsten and chromium. It has seen a recent surge in popularity and is now used by many top-tier knife makers for its superior edge retention and durability. It also offers a unique balance of toughness and sharpness. This steel is highly valued in crafting traditional Japanese knives, especially for professional use.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Kisuke

Embracing a rapid rise in popularity for his unique designs and committment to striving for perfection, Shunsuke Manaka is the man behind Kisuke knives. From the sketchbook to the kitchen, he is the sole craftsman behind the entire knifemaking process. Shunsuke engineers these knives using a process known as Warikomi, whereby a glowing hot piece of steel is split, and the core steel is wedged in and forged together. The split steel becomes the outer layers, and the core steel is exposed at the edge. This process produces a stronger, tougher more durable blade.

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Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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