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Moritaka Aogami-Super – sujihiki slicing knife, 24 cm

Sale priceRs. 39,200.00 INR

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Moritaka sujihiki 24 cm – the long, narrow slicer

Sujihiki means “sinister puller”, and it describes the work precisely: long, clean cuts through meat and fish, where the entire length of the blade is used in one stroke instead of sawing. The narrow blade provides minimal friction, so the slice leaves the blade without being torn. Moritaka in Kumamoto is one of the world's oldest knife smiths with a history dating back to the 13th century. The knives are still forged by hand, and the dark kurouchi surface is allowed to remain on the blade. This makes each knife easily recognizable – and slightly different from the next.

When do you choose 24 cm?

For roasts, fillets and whole fish in standard kitchen sizes. If you have room on the board and knife magnet for more, 27 cm gives an even longer pull – but 24 cm is the more manageable of the two and enough for the vast majority.

Patination is part of the charm

Aogami Super is not stainless. The blade reacts to acid and moisture, and it develops a patina from day one. Rinse and dry it immediately after use, and the patina will be even and dark, and rust will never take hold. In return, you get a steel that can be sharpened sharper and holds its edge longer than most stainless alloys.

Specifications

  • Blade length: 24 cm
  • Type: sujihiki (slicing knife)
  • Core steel: Aogami Super (blue steel), 63–65 HRC
  • Construction: san mai – hard core between softer side layers
  • Surface: hand-forged kurouchi
  • Handle: octagonal wa-handle in walnut with black ferrule
  • Hand-forged in Kumamoto, Japan
  • Reactive steel: rinse and dry immediately after use – never dishwasher, never bones or frozen items
Moritaka Aogami-Super – sujihiki knife, 24 cm
Moritaka Aogami-Super – sujihiki slicing knife, 24 cm Sale priceRs. 39,200.00 INR