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Home | Japanese Kitchen Knives | Wakui 240mm Sujihiki V2 Carbon Kurouchi Nashiji Ho Octagonal

Wakui 240mm Sujihiki V2 Carbon Kurouchi Nashiji Ho Octagonal

$451.40
$451.40
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Wakui-San has transformed his family pry bar forging business into our favorite new Sanjo knifemaking shops.

Wakui-san began his journey into knifemaking working long hours as an apprentice at Yoshikane Cutlery in Sanjo, Japan. Wakui-san forges, heat treats and grinds all his knives in his small Sanjo workshop. We first carried his knives in 2015 and were immediately impressed. His hard work shows in the quality of his smithing and excellent grinding work. We are really proud to offer his knives!

Wakui knives are characterized by a solid middle-weight yet robust Sanjo feel -- very thin behind the edges, thicker at the spine, and amazingly easy to sharpen with clean grinds easy for follow up thinning.

 

Brand: Wakui
Smith: Toshihiro Wakui
Sharpener: Toshihiro Wakui
Producing Area: Sanjo, Japan
Profile: Sujihiki
Size: 240mm
Steel Type: Iron Clad V2 Carbon
Handle: Ho Wood and Horn
Total Length: 398mm
Edge Length: 244mm
Handle to Tip Length: 259mm
Blade Height: 35mm
Thickness: 2.8mm
Handle Length: 145mm
Weight: 189g
Hand Orientation: Ambidextrous

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and towel dried soon after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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