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Tadafusa Aogami-2, Sujihiki | Slicer 240mm

$130.00 $173.00

The Tadafusa Aogami 2 Sujihiki or as it is also known Slicer like the other knives in this range is stunning to look at. The long narrow blade with the Nashiji (Pear skin) finish and the reverse Tanto tip and integral bolster is perfectly complimented by the Walnut handle.

The balance of the blade is at the heel of the knife which gives you the ability to make perfect cuts every time. From carving roasts, slicing ham and other cold meats, slicing sashimi, or cutting bread, the edge of this kitchen knife does it with ease.

If you need a great slicing knife then you need to look no further than this beautiful Sujihiki.

About Sujihiki (Slicing) Japanese Kitchen Knife

Made in Japan Logo

 

Style: Sujihiki
Core: Aogami 2 steel, hardened to HRC62-63
Cladding: Stainless-Steel
Finishing: Nashiji (meaning rough finish or pear skin)
Blade Length: 240mm (with Integral Bolster)
Overall Length: 380mm
Weight: 159gm
Blade Height @ Heel: 34.4mm
Spine Thickness @ Heel: 4mm
Spine Thickness @ Tip: 0.5mm
Bevel: Double
Handle Material: Walnut
Handle Style: Western

Tadafusa Aogami 2
Tadafusa has been handmaking beautiful Japanese Kitchen Knives since 1948 and was founded by Sone Torasaburo. Their forge is located in the town of blacksmiths, Sanjo, Niigata prefecture, Japan, an area known for its metalwork as well as its high-quality rice and sake.
The Aogami 2 steel knives are hardened to HRC62-63 and clad in softer stainless steel. This range has a Nashiji (meaning rough finish or pear skin) finish which compliments the walnut handle. The blade is distal tapered for better balance and has a sealed bolster that seals the blade to the handle, resisting dirt and water. They are a perfect range of knives to get a taste of carbon steel without the headache of the maintenance required for a normal carbon steel knife.
The Tadafusa Aogami Nashiji knives with the Walnut handle are the perfect addition to any kitchen, whether it is a busy restaurant or a home kitchen, these knives stand out with their looks and their quality.

Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!

Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge

Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.

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