Masashi KOKUEN Kiritsuke Sujihiki 240mm
Collar/Ferule colour may vary from light brown to almost black. You can see examples of the variation here.
About Masashi Kokuen -Ā Ā This blade's core is made from hard SLD steel clad in softer stainless steel, which Masashi-san can push to the absolute limit of hardness through his impressive skill and a couple of top-secret techniques. In plain English, this means they keep a crazy sharp edge for a long time but are much lower maintenance than traditional carbon steel blades. He sharpens blades in a unique way, making the back end more robust for chopping and the tip more precise for delicate work.
The dark finish of the Kokuen gives its name. Meaning āblack smokeā in Japanese, the Kokuen is inspired by the atmosphere of Masashiās workshop.
First training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. Heās also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80ās action hero.Ā
About the Shape - āSujihikiā translates to āFlesh Slicerā and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra thin applications like Carpaccio a breeze to execute.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Collar/Ferule colour may vary from light brown to almost black. You can see examples of the variation here.
About Masashi Kokuen -Ā Ā This blade's core is made from hard SLD steel clad in softer stainless steel, which Masashi-san can push to the absolute limit of hardness through his impressive skill and a couple of top-secret techniques. In plain English, this means they keep a crazy sharp edge for a long time but are much lower maintenance than traditional carbon steel blades. He sharpens blades in a unique way, making the back end more robust for chopping and the tip more precise for delicate work.
The dark finish of the Kokuen gives its name. Meaning āblack smokeā in Japanese, the Kokuen is inspired by the atmosphere of Masashiās workshop.
First training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. Heās also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80ās action hero.Ā
About the Shape - āSujihikiā translates to āFlesh Slicerā and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra thin applications like Carpaccio a breeze to execute.
