Here is the newest addition to my Japanese kitchen knife collection!

[tsellati]

Decided to get more serious about "slicing flesh" so I picked up this beauty from Chef Knives To Go (CKTG). It's a 240mm Enjin SRK8 Sujihiki made by a blacksmith, Kyohei Shindo, from Tosa Japan. This knife is shown beside my CKTG tall Nikiri, which also sports a kurouchi-finished upper blade and an urushi finish on the burnt oak handle.

SRK8 steel is an alloy that includes chrome and nickel, which imparts extra toughness and resilience. The steel is heat-treated to HRC 63+.

Here is a picture of the kanji on the blade -

And here are some stats off the CKTG site:

• Weight: 6.2 oz/ 178g
• Blade Length: 245mm
• Overall Length: 400mm
• Spine Thickness at Heel: 4mm
• Blade Height at Heel: 43mm

I cannot wait to try this sujihiki out on some grade 1 tuna to make sashimi and sushi.

Tim

 

[Jut]

Awesome looking knives. Fine blade work + urushi must equal a few coins...I know urushi coated pens cost a few coins anyway.