Saji Sujihiki R2 Ironwood 240mm (9.5")
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✔︎ No import fees & duties - worldwide |
- Description
- Specifications
- Knife Care
- Shipping
Saji Sujihiki R2 Ironwood 240mm (9.5") is definitely not just a looker. If you check under the hood, you will find some amazing specs there too! The core of this knife is made of the powder R2 Steel, tempered to around 63 HRC, and clad into layers of rust-resistant stainless steel which gives this knife a one of a kind Damascus pattern.
The knife is safely stored in a traditional Japanese wooden box with a burned Saji's trademark kanji characters on the top. In short, this knife is a great example of usable art!
BLADE SHAPE:
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.
STEEL:
R2 steel is high-quality powder steel, easy to maintain and sharpen and has long edge retention.
LAMINATION:
A high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.
GEOMETRY:
It has a double bevel (symmetrical) blade.
BLADE FINISH:
The blade sports a beautiful dark nickel Damascus finish.
HANDLE:
The Western style (Yo) handle is made of very dense and durable ironwood. The blade is secured to the handle with 3 stainless pins, the middle one features a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance.
BLACKSMITH:
Takeshi Saji (1948) is one of the most distinguished blacksmith masters in Japan. In 1992, he was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan. He’s the third-generation blacksmith and his workshop is located at the Takefu Knife Village in Echizen, where he forges knives together with his two apprentices.
→ Read more on BLACKSMITH: TAKESHI SAJI
Blade shape: Sujihiki / Slicer
Steel type: R2
Blade construction: San-mai / V-edge / Damascus
Hardness (HRC scale): 63-64
Overall length: 375mm (14.8")
Blade length: 240mm (9.5")
Blade height: 40mm (1.6")
Spine thickness: 2.3mm (0.09")
Weight: 240g (8.5 oz)
Handle length: 120mm (4.7")
Handle type / wood: Western / Ironwood
Kanji on the blade:
Blacksmith: Takeshi Saji
Location of the smithy: ECHIZEN - TAKEFU KNIFE VILLAGE / Fukui 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.
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.
✔ For storage, use a knife holder or a 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.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
SHIPPING RATES:
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
EXCEPTIONS:
- 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 (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
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.
DELIVERY TIME:
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
RETURNS:
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.
QUIZ
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.
