Tsunehisa kurouchi aogami#2 sakimaru sujihiki 270mm
Tsunehisa kurouchi aogami#2 sakimaru sujihiki 270mm
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The Tsunehisa kurouchi aogami#2 sakimaru sujihiki 270mm is a handcrafted Japanese knife made by a skilled blacksmith in Tosa, Japan. This blade features a core of aogami#2 steel, renowned for its ability to take and hold a keen edge. The knife's kurouchi finish, a traditional blacksmith technique, gives it a distinctive rustic appearance.
This sakimaru sujihiki is designed primarily for slicing boneless proteins. Its long blade excels at creating thin, even slices with minimal drag, making it particularly useful for portioning roasts or even for slicing raw fish.
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Brand: Tsunehisa
Producing Area: Tosa, Japan
Knife type: sakimaru sujihiki
Use: Slicing knife for boneless proteins
Finish: kurouchi
Core steel: Aogami#2 (Blue#2)
Steel type: carbon steel
Cladding: iron clad
Overall length: 419mm
Blade length (heel to tip): 271mm
Blade height at the heel: 32.1mm
Spine thickness at the handle: 5.0mm
Spine thickness at the heel: 4.7mm
Spine thickness midway: 3.6mm
Spine thickness 1cm from the tip: 2.0mm
Weight: 254g
Edge/bevel: 50:50
Handle: oval rosewood with pakkawood ferrule
Hand orientation: ambidextrous
Saya/ sheath: Not included
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Note:
a. For the care and maintenance of Japanese knives, such as this Tsunehisa kurouchi aogami#2 sakimaru 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 information
Zahocho Knives Tokyo is based in Tokyo, Japan, and ship worldwide to over 150 countries using JapanPost EMS or DHL.
❖ ORDER PROCESSING
We aim to ship your order within 1-3 business days, excluding weekends and holidays. You will receive a confirmation email with a tracking number once your order has been shipped.
❖ INTERNATIONAL SHIPPING
U.S., Australia, and Canada:
• Shipped via DHL
• Estimated delivery: 3-5 days
Asia and Middle East:
• Shipped via EMS
• Estimated delivery:
Asia: 2-5 days
Middle East: 5-10 days
Europe:
• Shipping method varies by country (DHL or EMS)
• Estimated delivery:
DHL: 3-5 days
EMS: 7-10 days
❖ DELIVERY ESTIMATES
The above timelines are estimates. Actual delivery may vary due to factors like customs and local handling conditions. We appreciate your understanding.
❖ TRACKING YOUR ORDER
Once your order is on its way, we'll send you a confirmation email with a tracking link.
❖ CUSTOMS AND IMPORT DUTIES
Customs duties and taxes may apply based on the destination country. These are separate from the item price and shipping cost, and are collected by the carrier or customs office.
• Currency & Price
Our store's main currency is Japanese Yen (JPY). When you view prices in other currencies, they may change slightly day to day due to exchange rate fluctuations. These rates are managed by our currency exchange provider, not our store
• Return Policy
- You can return products within 14 days of receiving them.
- To be eligible for return, the product must be unused, in the same condition as when you received it, and in the original packaging.
- You must provide a proof of purchase to complete your return.
- Buyers are responsible for the cost of returning products.
- Contact us at info@zahocho.com to arrange a return.
Please note:
- Knives damaged due to misuse, improper care, poor technique, mistakes in use or sharpening, or any other type of damage resulting from user error are not eligible for return, exchange, or refund.
Refunds
- We will notify you by email once we receive and inspect your returned item.
- If approved, a credit will be applied to your original method of payment within a certain amount of days.
• Care Guide
- Use a whetstone to maintain sharpness. Avoid electric sharpeners and pull-through sharpeners, as they are not suitable for Japanese kitchen knives. Honing rods, typically used for western-style knives, may potentially damage the edge.
- Choose a wooden or rubber cutting board instead of bamboo or poly boards to preserve the knife's edge.
- Keep the knife clean and dry, especially if it is made of carbon steel. Carbon knives are prone to rusting.
- Avoid using the knife to cut through bones or frozen foods. It's best to use a separate knife specifically designed for these tasks.
- When cutting, use a smooth and fluid motion, avoid twisting or torquing the blade. This technique helps maintain control and minimizes the risk of damage.
- Never put Japanese kitchen knives in the dishwasher. Instead, hand wash them with mild soap, ensuring thorough cleaning, and then dry them completely before storing.
• Have a question?
Got a question? We're here to help. Email us at info@zahocho.com or fill out our contact form.
