The Tanaka Sujihiki Aogami #2 Nashiji Kuro-uchi 255 mm is the perfect choice for any chef looking for a hand-forged Japanese knife made of traditional steel with a genuine Japanese razor-sharp blade. The long and narrow blade allows for precise handling of fresh fish and roasted meats as well as the preparation of more complex dishes, while the exquisite Aogami #2 steel provides long-lasting sharpness and quick resharpening. It's worth noting that proper maintenance is essential for this blade, as it develops a natural patina over time.

The knife comes from the forge of master blacksmith Shigeki Tanaka, a skilled craftsman who excels at creative design and incredible craftsmanship.

BLADE SHAPE:

Sujihiki is a traditional Japanese knife for preparing raw and roasted meat or fish. The extra-long and thin blade allows you to cut in one single and continuous pull, preventing the knife from moving back and forth (the "sawing" motion) and resulting in an even and smooth cut of meat.

The thickness of the sujihiki spine varies between knives, with the Tanaka sujihiki being one of the thicker and heavier knives for cutting meat and fish. The thicker spine makes the knife very similar to a single-bevel Yanagiba, despite being sharpened on both sides of the blade. The more compact and thicker spine allows the slicing of thin slices of food (sashimi, carpaccio, tagliata), as the blade retains its shape and does not flex or twist.

STEEL:

Aogami #2 steel is a very popular steel in Japanese knife making and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly. Aogami #2 steel is composed of carbon (C) 1.1%, chromium (Cr) 0.5%, manganese (Mn) 0.3%, and tungsten (W) 1.5%.

LAMINATION:

The core of the blade is clad in two layers of softer steel (this type of blade construction is called san mai; for more read Blade Construction: Lamination). This is a great combination of two different types of steel - the softer outer layers will improve the blade's flexibility and toughness, while the top-notch steel of the cutting edge will slice through food like a laser.

GEOMETRY:

The knife has a double-bevel blade (symmetrical) and features a V-edge flat grind profile.

The knife is heavier and stronger at the handle and thinner and more precise at the tip. This blade shape makes the knife easier to use because it is very responsive, easily maneuverable, and nicely balanced. The heel of the blade provides increased leverage, while the tip enables precise cutting. This type of blade design is also called distal taper - you can read more about it in the article on blade geometry.

BLADE FINISH:

The blade goes from a smooth kuro-uchi pear skin nashiji to a cloudy kasumi finish all the way down to the cutting edge, where the Aogami #2 steel core is exposed.

HANDLE:

Lightweight Japanese (wa) style handle made of walnut wood has a beautiful ebony wood ferrule. Its octagonal shape ensures comfort and a tight grip for right- and left-handed cooks.

ABOUT THE SMITHY:

The remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.