Kumokage Sujihiki Aogami #2 Kuro-uchi Damascus 250mm (9.8")
✔︎ No import fees & duties - worldwide
- Knife Care
Kumokage Sujihiki Aogami #2 Kuro-uchi Damascus 250mm is a traditional Japanese knife used for preparing raw fish (especially for sashimi and nigiri sushi) and for roasted and raw meat. Its length allows the user to slice the meat in one single pulling motion, that will – together with the razor-sharp single bevel blade – birth smooth, shiny cuts.
The raw, untreated blade finish with a misty damascus pattern give the knife a distinct rustic appearance. The blade will glide through food with ease and deliver incredibly smooth cuts, thanks to Aogami #2 steel’s extremely fine sharpness. This knife feels and cuts like a true Japanese blade, and definitely looks the part as well.
The long and narrow sujihiki blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. We should not forget to mention that this is a perfect knife for preparing sushi/sashimi. It's also a perfect knife to cut salami and other dried meat products.
- Slicing and skinning fish.
- For precise cuts of larger pieces of meat (roast, rib-eye steak).
- For slicing meat or boneless fish.
- Perfect for sushi/sashimi.
- Carving roasted meat.
- An ideal choice for cutting salami and other dried meat products.
The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip, without leaving any sawing marks on the meat. Smooth, shiny, clean slice in a single stroke.
Aogami #2 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 (⚠️ read more about knife maintenance here). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.
High-carbon steel is hard, but brittle for this same reason. This makes the blades more prone to breakage and chipping. To prevent that, blacksmiths "sandwich" the blade’s core, made from Aogami #2 steel, between two layers of softer (san-mai lamination), corrosion resistant steels. This improves the blade’s flexibility, toughness—and most importantly with high-carbon steels—protection from corrosion and rusting too.
It has a double bevel (symmetrical) blade with a V-edge grind, which gives it a good balance between the ease of cutting and robustness. This kind of grind produces very sharp edges and is wonderful at making very thin slices.
Kuro-uchi (kuro meaning “black”) finish and a misty damascus finish create a rustic appearance.
Octagon Japanese (Wa) style handle made out of wenge wood with a buffalo horn ferrule.
Blade shape: Sujihiki
Steel type: Aogami #2
Blade construction: San-mai / V-edge / Damask, kuro-uchi
Hardness (HRC scale): 63
Overall length: 458mm (18")
Blade length: 255mm (10")
Blade height: 37mm (1.5")
Spine thickness: 3.6mm (0.14")
Weight: 190g (6.7 oz)
Handle length: 137mm (5.4")
Handle type / wood: Japanese (Wa) style / Wenge
Kanji on the blade:
Location of the smithy: TOSA / Kōchi Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
☝️ THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.
A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
→ For in-depth information about patina, read our dedicated post on patina.
GENERAL KNIFE CARE TIPS:
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️A knife is a tool intended for specific use: it’s not a can opener, screwdriver, trowel, wire cutter, hammer etc. Kitchen knives are meant for preparing food.
→ For more details, read our guide on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia - shipping to Russia costs €40*. All orders are shipped with EMS postal service.
*or more, depending on the weight
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
📩 Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Still doubting which type of Japanese knife should best fit your needs?
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