Wakui Toshihiro Damascus Sujihiki Knife 240mm

Wakui Toshihiro Damascus Sujihiki 240mm Sujihiki – Japanese Slicing Knife The sujihiki is Japan’s answer to the carving knife — long, narrow, and designed for clean, single-direction cuts. Its extended blade length reduces drag, allowing you to slice proteins in one smooth motion without sawing. Ideal for meat and fish, it produces neat, precise slices while preserving texture and presentation. –––––––––––––––––– Damascus – Layered Steel Finish The Damascus finish is created by layering multiple steels together, then revealing the flowing pattern through grinding and polishing. On this knife, the cladding is carbon steel, giving it a more traditional, fully reactive construction. Each blade carries its own unique pattern, developing further character as it patinas with use. –––––––––––––––––– Wakui Toshihiro – Sanjo Craftsmanship Wakui Toshihiro is a highly respected blacksmith working out of Sanjo, Niigata — a region known for robust, performance-focused blades. His knives are defined by clean forging, excellent heat treatment, and precise grinds that prioritise cutting feel above all else. Typically thin behind the edge with a confident spine, Wakui’s work strikes a rare balance between durability and refined cutting performance. –––––––––––––––––– Aogami #2 (Blue 2) Steel – Carbon Damascus Cladding & Care Aogami #2 is a high-carbon steel known for its excellent balance of sharpness, edge retention, and toughness. It takes a very fine edge with ease and holds it well, making it a dependable choice for both precise slicing and general prep. This knife features a fully reactive carbon steel Damascus cladding over the core. The softer outer layers act as a shock absorber, helping protect the harder core during use. Both core and cladding will develop a natural patina over time and will rust quickly if left wet. Dry thoroughly after use, avoid prolonged contact with acidic foods, and wipe during prep to keep it in good condition. –––––––––––––––––– Care & Use As a fully reactive carbon steel construction, this knife requires a little more attention in day-to-day use. Rinse and dry after use, never leave it wet, and store in a dry environment. Use a wooden or rubber board and avoid twisting or scraping with the edge to maintain performance. –––––––––––––––––– Specifications Blade Length: 240mm Blade Shape: Sujihiki Steel: Aogami #2 (Blue 2) Carbon Steel Core Construction: San Mai (carbon steel Damascus clad) Finish: Damascus Handle: Ebony Wa Handle Origin: Sanjo, Niigata, Japan