Yu Kurosaki - Japanese Sushi Knife

Sujihiki - Slicing knife - translates to "flesh slicer" for precision breakdown and slicing of boneless proteins. It makes for a perfect & stunning addition to your knife collection; or as a gift for chef in your life! Forged & hammered R2/SG2 Damascus Stainless Steel blade by Yu Kurosaki in Echizen, Japan.

Blade - Sujihiki 270mm - R2/SG2 Damascus Stainless Steel - forged and hammered by Master Blacksmith Yu Kurosaki in Japan.

R2/SG2 is a special Stainless steel that is supremely hardened, for maximum sharpness and edge retention. R2/SG2 can be sharpened to a much higher level than other stainless steels that are common in the western hemisphere.

The handle is traditional octagonal shape with rounded ends & edges, and dialed-in tapered geometry for ultimate comfort based on intended usage. This handle is dyed & stabilized Maple burl, with a bolster of pearlescent resin and single brass stabilizing pin - lovingly handcrafted by Warwood Made in our small Austin, TX workshop.

Knife details and specifications:

Blade is R2/SG2 Stainless Damascus - hand forged & hammered with a high polished finish. Hardness rated at 64/65 HRC - superior durability and edge retention. The knife is delivered beyond razor sharp, and ready to use out of the box!

Sujihiki - "Flesh Slicer"
    - Handle material: Maple burl w/ pearlescent resin and a single brass pin.
    - Blade length: 270 mm

Important notes and care instructions:

1. To clean: wipe the blade and handle with a damp, soapy cloth, and promptly dry.

2. DO NOT store the knife wet or leave it submerged/soaking in water and NEVER EVER wash it in a dishwasher.

3. Occasionally apply a small amount of food-safe mineral oil to the blade (and the handle) to preserve beauty, and maintain rust resistance. Avoid using cooking oils, as they can become rancid over time.