With this simple 285mm straight edged blade thin even slices of both raw and cooked flesh can be achieved with consummate ease. From producing the finest sashimi to evenly gliding through the rarest joints of beef to achieving elegant cuts with greater challenges like goose, roast lamb or turkey. If you tend to favour one continuous sweep when carving then having in excess of 11 inches will give you a wonderful head start. However the Suradai blades are innately fine, balanced and light so do not feel intimidated by its 28 centimetres. The Suradai Sujihiki has delighted professional chefs, keen cooks and people who only wield a blade to carve at the dinner table. Lovers of substantial sides of salmon and gorgeously fatty top end tuna and those for whom Sunday and Christmas are defined by a great roast have found their perfect carving partner in the Suradai Sujihiki.
Suradai actually means ‘breathtaking edge’ and the name is wholly appropriate as virtually everyone who samples these elegant knives gives a sudden intake of breath as the blade falls seamlessly through a stubborn tomato. The knives of the 63 layer Suradai Collection are totally hand made in Takefu by Ryusen, a father and son team whose family have been creating blades for nearly six generations. Composed of an exceptionally thin layer of VG10 Super Steel (HRC 61 +/ - 1 - amongst the highest Rockwell readings for culinary blades) which is laminated with 31 layers on each side creating an edge of exceptional strength, sharpness and endurance. The 63 layers not only facilitate easy re sharpening of the hard long lasting central core but also imbue a stunningly intricate pattern which varies from blade to blade making every single piece completely unique.The triple riveted rosewood handles are slimmer than most blades with this familiar French cooks handle design, making the blade feel like a true extension of the working hand. The smooth integrated collar gives a sleek smooth feel thus minimising discomfort over extended periods of use.
Blade construction: Forged. 63 layer Damascus with a VG10 Super Steel central core
Handle construction: Triple riveted using laminated rosewood with silicon injection for optimum protection
Cleaning: NOT RECOMMENDED for Dishwasher. Hand wash – mild detergent. DRY IMMEDIATELY
Sharpening: JKC Whetstone / JKC Water Wheel Sharpener – KC200 / Regular ‘stropping’ see Sharpening Video
Storage: Specially tailored black wooden shields available/ JKC Magnetic Block a stunningly innovative & totally unique solution to blade storage / JKC Black or White Magnetic Strips or Squares / Utterly gorgeously decadent totally handmade, stitched tailored leather shields – made to order only.
Blade length: 285mm (~ 11 ¼ “)
Country of Origin: Japan
SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.