Tsunehisa kurouchi aogami#2 sakimaru sujihiki 270mm

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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