Tsutomu Kajiwara, a third generation smith from Tosa, is located in Kochi Prefecture on the southern Japanese Island of Shikoku. He is now in his 60s, Kajiwara-san holds the experience to create amazing grinds in the most traditional Japanese way.
His Kurouchi line is made of Aogami-2 steel, with iron clad, and feature an oval rosewood handle.
The Sujihiki is a 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 (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. The specific knife comes in the size of 300mm to be used in larger pieces of protein.
|Brand / Blacksmith:||Kajiwara|
|Knife type:||Sujihiki 300mm|
|Blade Length / Total length (mm):||303/460|
|Steel type:||Aogami-2 (Blue-2)|
|Forging method:||San Mai|
|Handle type / Material / Ferrule:||Oval / Rosewood / Black Pakka|
|Spine Thickness at heel / tip (mm):||4 / 0,3|
|Blade height at heel (mm):||35,6|