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Yu Kurosaki SG2 Senko-Ei Sujihiki 240mm - Maple

$515.00 NZD

Specifications

Style: Sujihiki
Blade Length: 245mm
Overall Length: 410mm
Weight: 165g
Blade Height @ Heel: 36mm
Bevel: Double Bevel
Spine Thickness @ Heel: 2mm
Spine Thickness @ Mid: 2mm
Blade Material: SG2, Stainless Tsuchime Clad
Handle Material: Dyed Maple
HRC: ~63

 

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Blade Type

The Sujihiki knife, a traditional Japanese slicer, is designed for carving and fileting. With its long, narrow blade, typically ranging from 240mm to 330mm, it excels in creating clean, smooth cuts through meat and fish. Its length ensures long, uninterrupted strokes, making it perfect for precise slicing tasks.

Steel Type

Japanese SG2, also known as R2 steel, is a high-end, powdered metallurgy stainless steel and one of the finest knife-making steels available in Japan. It is a favourite of many for its exceptional hardness and edge retention. Its fine, uniform grain structure enables razor-sharp edges, all the while holding an edge for much longer than Carbon steel knives, without needing to be concerned about rust appearing.

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

Yu Kurosaki

Yu Kurosaki is now one of the most well-known blacksmiths in Japan. He experienced a rapid rise to fame through his beautiful knife aesthetics, his thin grinds, and use of exotic steels like SG2, HAP40, and stainless-clad Blue Super. The Fujin was among one of the first lines of his that contributed to this fame. The striking Tsuchime finish is now instantly recognizable and is truly a piece to be experienced first-hand.

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Learning Centre

Knife Care

This knife is made from a high-carbon, semi-stainless steel and will be robust and resistant to rust. While it will not rust quickly like pure carbon, it is still best practice to not leave this knife wet for extended periods as it's stain-less, not stain-none! A light patina (colouration and seasoning of the steel) will still form over time.

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