The Miyazaki aogami#2 kurozome damascus sujihiki 280mm is a handcrafted Japanese knife made by Haruki Miyazaki, a young blacksmith from Goto, Nagasaki. Born in 1985, Miyazaki apprenticed for five years under Toshio Ooba, known for his hakata knives, before traveling across Japan to learn from other renowned bladesmiths, including the late Yukinori Shirataka, considered a living national treasure. In 2011, Miyazaki established his own workshop, crafting knives from steels like aogami#2, shirogami#2, aogami super, and ginsan.
A sujihiki knife is a Japanese-style slicing knife that is primarily used for slicing boneless meats. The design of the sujihiki knife is ideal for making clean, precise cuts with minimal effort. Its long, narrow blade allows for long, straight cuts without the need for sawing motions. This knife is frequently regarded as the westernized version of the yanagiba.
Overall length: 437mm Blade length (heel to tip): 273mm Blade height at the heel: 43.1mm Spine thickness at the handle: 3.0mm Spine thickness at the heel: 2.8mm Spine thickness midway: 1.9mm Spine thickness 1cm from the tip: 1.1mm Weight: 186g Edge/bevel: 50:50 Handle: octagonal teak Hand orientation: ambidextrous Saya/ sheath: Not included ⎯
Note: a. For the care and maintenance of Japanese knives, such as this Miyazaki aogami#2 kurozome damascus sujihiki knife, please refer to our care guide below. b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives. c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
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Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
