Tetsuhiro SG2 Damascus Kanko Kiritsuke Sujihiki 270mm
About Tetsuhiro Kanko - Kiryu Kogyo has been producing knives since 1927. In such a prominent knife-making region as Sanjo, the Kiryu family stands out as early pioneers of stainless steel knives. Satoshi Kiryu-san is the third generation knifemaker in the family, and while he usually make very simple blades with western handles, he's finally branched out to craft these incredible blades. I think he’s going to find himself making a lot more of these in the future…
I mean COME. ON. Look at this thing! This wildly textured damascus steel gives me whiplash every time I walk past my kitchen and stop to stare at it. As gorgeous as it is, it also comes down to a laser-thin edge that blasts through vegetables. No wonder they picked the name ‘Kanko’, which translates to ‘Winter beam or light in Winter’.
SG2 stainless steel is very modern stuff; easy to maintain but capable of keeping an edge longer than most traditional high-carbon steels. Paired with a tasteful ebony handle, the whole package is absolute perfection. 1000 out of 10!
About the shape - Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.
Original: $364.50
-65%$364.50
$127.57Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
About Tetsuhiro Kanko - Kiryu Kogyo has been producing knives since 1927. In such a prominent knife-making region as Sanjo, the Kiryu family stands out as early pioneers of stainless steel knives. Satoshi Kiryu-san is the third generation knifemaker in the family, and while he usually make very simple blades with western handles, he's finally branched out to craft these incredible blades. I think he’s going to find himself making a lot more of these in the future…
I mean COME. ON. Look at this thing! This wildly textured damascus steel gives me whiplash every time I walk past my kitchen and stop to stare at it. As gorgeous as it is, it also comes down to a laser-thin edge that blasts through vegetables. No wonder they picked the name ‘Kanko’, which translates to ‘Winter beam or light in Winter’.
SG2 stainless steel is very modern stuff; easy to maintain but capable of keeping an edge longer than most traditional high-carbon steels. Paired with a tasteful ebony handle, the whole package is absolute perfection. 1000 out of 10!
About the shape - Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.
