Located in Sikoku island in the Ehime prefecture, Ishizuchi started their production exactly 100 years ago, in 1920, lead by Tomika Kajiura as their founder. As many blacksmiths at the time, they first focused in Agricultural tools and equipment. Today, the fourth generation descendants, lead by Taketoshi Kajiura, is focusing exclusively on knives using the area’s craftsmen and striving to deliver high quality traditional knives at competitive prices.
Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage which is preserving the original texture and flavor of the protein. Perfect for slicing and back draw cut motions.
This 270mm Sujihiki made by Ishizuchi, combines great looks with its rustic traditional Kurouchi finish, excellent sharpness and edge retention as it is made from one the best Japanese steels, the famous Aogami Blue 2. Fitted with a Rosewood handle makes this one a true beauty in the kitchen! Will be loved by both meat and sushi enthusiasts.
|Brand / Blacksmith:||Ishizuchi|
|Blade Length / Total length (mm):||270 / 425|
|Grind:||50 / 50|
|Finish:||Kurouchi Damascus 15 layers|
|Steel type:||Blue 2|
|Forging method:||San Mai|
|HRC hardness:||62 – 64|
|Handle type / Material / Ferrule:||Octagonal / Rosewood /Plywood|
|Spine Thickness at heel / tip (mm):||3,1 / 0,5|
|Blade height at heel (mm):||35|
Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time.
Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
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