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Home | Sujihiki | Kumokage 250mm Kiritsuke Sujihiki Aogami 2 Kurouchi Damascus Teak & Ho

Kumokage 250mm Kiritsuke Sujihiki Aogami 2 Kurouchi Damascus Teak & Horn Handle

£157.90
£157.90
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Hand forged in Tosa, these rustic finished mild steel and iron damascus clad aogami 2 knives have a solid middle to heavy weight feel yet are thin behind the edge. Corners of the spine and heel are eased, making for a more comfortable pinch grip with a horn and teak handle for a solid, secure feel. 

At about 62 rockwell, these sharpen easily and will hold an edge decently well with good toughness for a thin hard Japanese steel. Avoid bones and shells and twisting or scraping the edge during cutting. 

This knife has a hard carbon steel core with iron cladding for added durability. The entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash & dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.

 

Steel Type

Aogami 2, Iron Clad

Handle Material

Teak 

Weight

94 grams, approx. overall, cutting edge, height at heel 

Height at Heel

36 mm

Overall Length

281 mm

Cutting Edge

154 mm

Thickness(at heel)

3 mm

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately 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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