Honyaki Sakimaru Sujihiki knife, Shirogami 3 Carbon steel, Mirror Polish finish, Western style Desert Ironwood handle - Ikeda
This Sakimaru Sujihiki is made by the legendary Yoshikazu Ikeda. He is the current chairman of the Sakai dentokogeshi (traditional skilled crafts)association.
SHAPE: Sakimaru Sujihiki. A slicing knife similar to the yanagiba sushi knife but with a western double bevel. Very adept at cutting in one continuous movement causing minimal damage to the protein. This version of the sujihiki has a distinct flat tip making it look more like a samurai sword than a chef knife.
STEEL: Abura Honyaki Sujihiki. A slicing knife similar to the yanagiba sushi knife but with a western double bevel. Very adept at cutting in one continuous movement causing minimal damage to the protein. This is a honyaki - or true-forged - blade. These blades use a mono steel construction which is then differentially hardened. This basically means the edge is harder than the spine. The wave line, or hamon, seen on the blade face is an indication that the blade has been hardened in this way. These are the hardest knives to make and failure rate is high.
HANDLE: Western style Desert Ironwood handle
BLADE LENGTH: 270mm or 300mm
MAKER: Yoshikazu Ikeda - Sakai City, Japan
BEST FOR: Top of the line knives in crazy steels.
SAUNDERS SAYS: “Blimey these are all flipping lovely.”
This Sakimaru Sujihiki is made by the legendary Yoshikazu Ikeda. He is the current chairman of the Sakai dentokogeshi (traditional skilled crafts)association.
SHAPE: Sakimaru Sujihiki. A slicing knife similar to the yanagiba sushi knife but with a western double bevel. Very adept at cutting in one continuous movement causing minimal damage to the protein. This version of the sujihiki has a distinct flat tip making it look more like a samurai sword than a chef knife.
STEEL: Abura Honyaki Sujihiki. A slicing knife similar to the yanagiba sushi knife but with a western double bevel. Very adept at cutting in one continuous movement causing minimal damage to the protein. This is a honyaki - or true-forged - blade. These blades use a mono steel construction which is then differentially hardened. This basically means the edge is harder than the spine. The wave line, or hamon, seen on the blade face is an indication that the blade has been hardened in this way. These are the hardest knives to make and failure rate is high.
HANDLE: Western style Desert Ironwood handle
BLADE LENGTH: 270mm or 300mm
MAKER: Yoshikazu Ikeda - Sakai City, Japan
BEST FOR: Top of the line knives in crazy steels.
SAUNDERS SAYS: “Blimey these are all flipping lovely.”
Description
This Sakimaru Sujihiki is made by the legendary Yoshikazu Ikeda. He is the current chairman of the Sakai dentokogeshi (traditional skilled crafts)association.
SHAPE: Sakimaru Sujihiki. A slicing knife similar to the yanagiba sushi knife but with a western double bevel. Very adept at cutting in one continuous movement causing minimal damage to the protein. This version of the sujihiki has a distinct flat tip making it look more like a samurai sword than a chef knife.
STEEL: Abura Honyaki Sujihiki. A slicing knife similar to the yanagiba sushi knife but with a western double bevel. Very adept at cutting in one continuous movement causing minimal damage to the protein. This is a honyaki - or true-forged - blade. These blades use a mono steel construction which is then differentially hardened. This basically means the edge is harder than the spine. The wave line, or hamon, seen on the blade face is an indication that the blade has been hardened in this way. These are the hardest knives to make and failure rate is high.
HANDLE: Western style Desert Ironwood handle
BLADE LENGTH: 270mm or 300mm
MAKER: Yoshikazu Ikeda - Sakai City, Japan
BEST FOR: Top of the line knives in crazy steels.
SAUNDERS SAYS: “Blimey these are all flipping lovely.”
