JKC R2 Cowbone Slicer/Sujihiki

Currently, R2 or SG2, with Super Aogami, is amongst the most popular steels for the making of the highest quality of culinary knives. Extra rich in Carbon and Molybdenum, this Super Steel has inclusion of a high percentage of powdered Chromium, which not only allows the final knife to be stainless but very easy to sharpen. The extremely high Carbon content allows the blacksmith to temper the blade to the highest levels of hardness. The Micro Carbide structure of this Super Steel results in a blade of unparalleled smoothness and strength.

JKC, as market leaders, are always looking to bring to our clients the very best and rare knives available. To this end we have asked one of our premier blacksmith and his team to create a knife that meets every criterion that is important – surgical sharpness, unmatched edge retention, easy to sharpen, beautifully balanced, stunning aesthetics – in other words, the ultimate tool that is a true ‘Object of Desire’.

Here is the result – a 101 Layer R2 Powder Steel totally handmade series of knives.

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.