Kiwami Sujihiki 240mm

The legacy of Japanese samurai swords has been passed to the founder of Kanetsugu from generation to generation since the Jow era (1345-1349). This legacy is carried on to their kitchen knives. Created by combining state of the art technology and ancient craftsmanship they bring the sharpness of Japanese samurai swords to culinary knives.

The Kiwami Series knives are forged from a 63-layer Damascus steel with a core of SPG2 (Super Gold 2),which is popular in Japan but difficult to find elsewhere. SPG2 (alias powder stainless steel / high-speed steel) performs admirably in all four major properties required for the best quality of knife – “high hardness, high toughness, wear resistance, and corrosion resistance.” The blade is ground using a special method to achieve the same cut as traditional Japanese swords that is a relatively curved known as Hamaguri-ha(Clam Shell), the advantages of which are high durability and exceptional cutting performance.

The blade is finished with a DLC (Diamond like Carbon) coating that is as hard as diamond and is very wear, scratch, and corrosion resistant to achieve a “unique” aesthetic. The gorgeous, very durable, and easy-to-clean laminated hardwood handle is octagonal in form and has uneasy-to-grip design Each knife is packaged in its original wooden gift box.

Please Note: The handle colour varies from light to quite deep ochre

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.