Name: Sujihiki
Brand: Wakui
SKU: WA-KU-198SJ
Price: 4595.00 SEK
Availability: InStock

Sujihiki

4 595,00 SEK

VAT included for EU orders .

WA-KU-198SJ

Short sujihiki with a 20 cm long blade.

Weight: 131 gr
Thickness at blade heel: 3 mm
Thickness at spine center: 2.5 mm
Blade height at heel: 30.5 mm
Edge length: 198 mm
Steel: Aogami#2 (63-64 HRC)
Cladding: Iron
Handle: Macassar ebony

Measurements and pictures are of the actual knife that will be shipped. We only have this one in stock.

Toshihiro Wakui is very talented and he makes very well-forged carbon steel knives. In this series, he uses Aogami#2 core steel which he forge-welds with soft iron (warikomi). It is common for smiths to buy pre-laminated steel, but Wakui now forge-welds his own blade material to get it exactly as he wants. The blade's finish is called nashiji kurouchi, which is a rough and blackened surface. Despite the raw finish, Wakui has rounded all edges and given the blade soft forms. He tapers the blades with great skill (tapering from spine to tip) and the knife therefore sits very well in the hand. The handle is octagonal in macassar ebony wood. It has a very nice luster and good weight. Macassar ebony is very expensive, but for this series, the handle needs to have the right weight to match the blade's weight.

Aogami#2 is a carbon steel that is not stainless. Be careful when using the knife as the thin and very hard edge can easily be damaged if you chop into harder particles.

Manufacturer: Wakui
Model: Sujihiki
Length: 200 mm
Steel: Aogami #2
Carbon steel | Iron clad
HRC: 63-64HRC
Forging:
Handle material:

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.