Artisan Sujihiki

These knives are completely handmade by a small group of highly skilled artisan nokaji whose skills have been passed down for 4 generations.

The classic 3 layers warikome construction have allowed us to use a material usually reserved for very high-grade industrial applications such as the creation of dentist drill bits. The material is high-speed steel which unusually has the capacity to be hardened to HRC 63+/-1. This great hardness has two major advantages; firstly it means the cutting edge can be taken to a high degree of thinness thus resulting in an exceptionally fine silky smooth sharpness. Secondly, the hardened high-speed steel will have considerably longer edge retention than a traditional high carbon core. Such hard durable material must be sandwiched between soft outer layers which imbue the blade with its third major benefit, easy resharpening.

The handles are triple-riveted using Black Pakkawood which is smooth yet ergonomic to hold and wield.

The Artisan Collection proved a powerful contributing factor in making Japanese Knife Company popular amongst hard-working chefs and knife collectors alike when the company was in its infancy. The knives of the JKC Artisan Collection have long been favoured by committed knife enthusiasts for their superb balance and classic sleek look.

Sujihiki & Slicers:

The classic slicer. Long and thin, this is the best shape for the preparation of any flesh (meat or fish – cooked or raw) without bones.  The slim profile presents a smaller are of contact with the flesh and thus reduces the strength of the vacuum between the blade and the food resulting in a smoother and easier cut.

Function – Slicing and carving of meat and fish without bones.

Normal length – 240mm to 300mm (a few smaller 180mm and longer 330mm are available)

Tip: Whilst the 240mm or the 270mm lengths are the most popular select the longest length you are comfortable with. The longer the blade, the lesser the pressure required to cut the food and thus increase the ability to cut thinner slices.  As this is one knife that is often taken to the table for carving in front of the diners, apart from the functionality, aesthetics should be an important consideration.