|Blade Length||240 mm|
|Blade Height||36 mm|
|Blade Thickness Above Heel||2.5 mm|
|Steel Type|| SLD Semi-Stainless Steel
with Stainless Steel Cladding
Rust Prone ⓘ This knife can rust, click to learn more.
|Handle||Wa (Japanese) Handle - Octagon Red Ebony Water Buffalo Horn Collar|
|Knife Line||Masashi Kokuen|
|Made in||Tsubame-Sanjo, Niigata, Japan|
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
About the Shape - “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra thin applications like Carpaccio a breeze to execute.
About Masashi Kokuen - Masashi-san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono. Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat-treating processes.
‘Kokuen’ 黒煙 translates to ‘black smoke' references to the smoke and ash from his forge, in addition to the tobacco smoke and ash from Masashi-san’s trademark cigarettes, always present in his mouth while forging. This knife is also made, Masashi's consistently favourite steel SLD, which he takes to an extreme 63-64 Rockwell hardness.
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