Homura Kogetsu Sujihiki with Saya 240mm (9.4") - Aoniko
Ideal for: Slicing
Useful on food types: Slicing fish fillets, sushi & sashimi, turkey, roast beef, squid, octopus, other seafood
Homura Kogetsu Sujihiki with Saya
Blade Material: Aoniko (Blue Steel #2)
Blade Length: 240mm (9.4")
Blade Style: Double Bevel
Handle: Ebony and Buffalo Horn
Weight: 154 g Blade Width: 40 mm Blade Thickness: 2 mm Handle Length: 133 mm Handle Thickness: 25 mm
The Sujihiki blade is characterized by its narrow width and short height. These dimensions allow for less surface area and less friction when slicing through meat. This is a perfect combination for slicing through delicate fish in a single clean stroke, in particular for sashimi. This knife is also useful for such things as large pieces of meat from poultry. This blade is also characterized by double beveled edges.
Aoniko, also known as Blue Steel #2, is a high carbon steel and requires more maintenance than their stainless steel counterparts. This is very hard steel material made of pure carbon steel with fine grained carbon with very few contaminates within the iron. It is used in the manufacture of the Homura knife by the traditional smith making process. There are only few knife craftsmen who can give the real value of this steel material even in Sakai, so the kitchen knife of Aoniko has become a very rare kitchen knife with value. These knives can be sharpened to a razor's edge.
The blades use a multitude of techniques generated over the 600 year history of knife making. The Homura blades each hand made and meticulous attention to detail is given to all aspects of the knife, from the blade to the saya. The forging method is very similar to the Japanese sword as the blade can carry a razor sharp edge and the master blacksmith and master sharpener utilize all of their expertise to create this exquisitely hand crafted knife.
Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
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