Morado Sujihiki Kuro-uchi 240mm (9.5")
Morado Sujihiki Kuro-uchi 240mm (9.5")
Morado Sujihiki Kuro-uchi 240mm (9.5")
Morado Sujihiki Kuro-uchi 240mm (9.5")

Hokiyama

Morado Sujihiki Kuro-uchi 240mm (9.5")

250,00€

Only 0 left in stock

Best To Use

vegetablesnot for meatnot for fish

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Morado Sujihiki Kuro-uchi is a great hand-forged knife with a black Kuro-uchi protective patina and hammer dents. Sujihiki (or slicer) knives are primarily intended for long pulls and precise cuts of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.

The core of this knife is Hitachi's Super Blue Steel (Aogami Super), which is the very top quality of traditional Japanese steels. The Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. This knife was heat-treated to around 63 HRC. It is a very hard steel,  meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content (1.4-1.5%), the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.

Kuro-uchi finish, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.

The handle (traditional Japanese Wa) is oval and smooth, with no discernible transition between the walnut and maple wood. It’s suitable for both left- and right-handed users.

About Hokiyama:

Hokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).

Each knife in the smithy goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.

Specifications:

Blade shape: Sujihiki
Steel type: Aogami Super
Hardness (HRC scale): 63
Overall length: 380mm (15.0")
Blade length:
240mm (9.5")
Blade height:
35mm (1.4")
Spine thickness: 2.2mm (0.09")
Weight: 140g (4.9 oz)
Handle length: 125mm (4.9")
Handle type / wood:
Japanese / Walnut, Maple
Blacksmith: Hokiyama


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.

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