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Sakai Takayuki Homura Kogetsu | 300 Sakimaru (Yanagiba) Sujihiki Knife

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Sakai Takayuki Homura Kogetsu | 300 Sakimaru (Yanagiba) Sujihiki Knife

Hand-crafted by legendary blacksmith Itsuo Doi, in Sakai Japan. This is a rare knife with a unique profile. Aogami carbon steel and kasumi finish, complete with saya. 

 

This knife is listed as "Yanagiba" generally but it's dual-bevel, so we are calling Sujihiki also.

  • Sakai Takayuki Homura Kogetsu Japanese Knife
  • 300mm Sakimaru (Yanagiba) Sujihiki Knife
  • Blacksmith Itsuo Doi
  • Aogami (Blue) #2 Steel / Soft Iron Clad
  • Zelkova Wood Handle, Buffalo Ferrule
  • Dual Grind / Ambidextrous 
  • Saya Included (Black)
  • Handcrafted in Sakai-Osaka, Japan
  • Edge Length: 287mm | Overall Length: 454mm | Blade Height: 38mm | Weight: 210g
  • Blade Thickness: (A) 3.2 (B) 2.9 (C) 0.9

 

* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

* High-carbon steel kitchen knives will change colour (patina) during use, care is required to prevent rust.

 

Japanese Kitchen Knives, Whetstones & Woodworking Tools Australia
 

Japanese Kitchen Knife | Sujihiki (Slicing Knife)

The Sujihiki knife is a great knife to have in your kitchen, traditionally used in Japan as a slicing knife (the home version of a Yanagiba (Sashimi knife), it also works very well for general kitchen duties as a utility knife. The sujihiki is a light and nimble knife, long, thin and narrow with a double bevel grind. They obviously do work well for preparing sashimi, but also a wide variety of other slicing tasks.

Hand-crafted by legendary blacksmith Itsuo Doi, in Sakai Japan. This is a rare knife with a unique profile. Aogami carbon steel and kasumi finish, complete with saya. 

 

This knife is listed as "Yanagiba" generally but it's dual-bevel, so we are calling Sujihiki also.

  • Sakai Takayuki Homura Kogetsu Japanese Knife
  • 300mm Sakimaru (Yanagiba) Sujihiki Knife
  • Blacksmith Itsuo Doi
  • Aogami (Blue) #2 Steel / Soft Iron Clad
  • Zelkova Wood Handle, Buffalo Ferrule
  • Dual Grind / Ambidextrous 
  • Saya Included (Black)
  • Handcrafted in Sakai-Osaka, Japan
  • Edge Length: 287mm | Overall Length: 454mm | Blade Height: 38mm | Weight: 210g
  • Blade Thickness: (A) 3.2 (B) 2.9 (C) 0.9

 

* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

* High-carbon steel kitchen knives will change colour (patina) during use, care is required to prevent rust.

 

Japanese Kitchen Knives, Whetstones & Woodworking Tools Australia
 

Japanese Kitchen Knife | Sujihiki (Slicing Knife)

The Sujihiki knife is a great knife to have in your kitchen, traditionally used in Japan as a slicing knife (the home version of a Yanagiba (Sashimi knife), it also works very well for general kitchen duties as a utility knife. The sujihiki is a light and nimble knife, long, thin and narrow with a double bevel grind. They obviously do work well for preparing sashimi, but also a wide variety of other slicing tasks.

$1,172.00
Sakai Takayuki Homura Kogetsu | 300 Sakimaru (Yanagiba) Sujihiki Knife—
$1,172.00

Description

Hand-crafted by legendary blacksmith Itsuo Doi, in Sakai Japan. This is a rare knife with a unique profile. Aogami carbon steel and kasumi finish, complete with saya. 

 

This knife is listed as "Yanagiba" generally but it's dual-bevel, so we are calling Sujihiki also.

  • Sakai Takayuki Homura Kogetsu Japanese Knife
  • 300mm Sakimaru (Yanagiba) Sujihiki Knife
  • Blacksmith Itsuo Doi
  • Aogami (Blue) #2 Steel / Soft Iron Clad
  • Zelkova Wood Handle, Buffalo Ferrule
  • Dual Grind / Ambidextrous 
  • Saya Included (Black)
  • Handcrafted in Sakai-Osaka, Japan
  • Edge Length: 287mm | Overall Length: 454mm | Blade Height: 38mm | Weight: 210g
  • Blade Thickness: (A) 3.2 (B) 2.9 (C) 0.9

 

* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

* High-carbon steel kitchen knives will change colour (patina) during use, care is required to prevent rust.

 

Japanese Kitchen Knives, Whetstones & Woodworking Tools Australia
 

Japanese Kitchen Knife | Sujihiki (Slicing Knife)

The Sujihiki knife is a great knife to have in your kitchen, traditionally used in Japan as a slicing knife (the home version of a Yanagiba (Sashimi knife), it also works very well for general kitchen duties as a utility knife. The sujihiki is a light and nimble knife, long, thin and narrow with a double bevel grind. They obviously do work well for preparing sashimi, but also a wide variety of other slicing tasks.