Kajiwara Sujihiki Kuro-uchi Blue 300mm (11.8")
Best To Use
(click on icons for more knives)
Have we got a treat for you! Kajiwara Sujihiki Kuro-uchi Blue knife is primarily intended for long pulls and precise cuts of meat or boneless fish. The narrow and 300mm (11.8") long slicer is also useful for filleting and skinning fish. The length of the blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.
This double bevel traditional sujihiki might be a bit on the heavier side but is nicely balanced thanks to a very tapered spine (from 4 mm at the handle to 1 mm at the tip). The classic look of this knife will fit any kitchen, a professional or home one. Forged from Aogami #1 or Blue Paper #1 steel, this rustic looking kuro-uchi blade, even with minimal maintenance, will take a steep edge and hold it for longer than a comparable European stainless-steel knife.
The blade has been fitted with an oval rosewood Japanese style (wa) handle and can be comfortably used by both right- and left-handed users.
To sum up: the Aogami #1 core, a rosewood handle, and Kajiwara san craftsmanship place this sujihiki squarely in the high-end traditional Japanese knives group with added excellent price performance.
❗ Note: Due to specific requirements of professional chefs, the blade is not fully sharpened in the last step of polishing, but rather to around 80% of its full sharpness. This is still very sharp, but if you wish the blade to be surgically thin, please let us know and we will be happy to sharpen it for you.
🚩The steel will gradually acquire a patina which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of knife maintenance oil to protect the blade from external influences.
Kajiwara is a third-generation blacksmith from the town of Tosa, renowned for his traditional methods of forging. The experience of his lineage will be evident the very first time your fingers run across his beautiful knives that are extremely durable and sharp.
|Steel type:||Aogami #1|
|Hardness (HRC scale):||62-63|
|Overall length:||460mm (18.1")|
|Spine thickness:||4.3mm (0.17")|
|Weight:||195g (6.9 oz)|
|Handle length:||145mm (5.7")|
|Handle type / wood:||
Japanese / Rosewood
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.