Adding product to your cart
ABOUT THIS PRODUCT: Hatsukokoro Kurouchi Sujihiki 250 mm
Click to learn more
Blade Length |
250 mm |
Total Length |
395 mm |
Steel |
Aogomi (Blue #2) |
Handle |
Wenge
|
Ferrule |
Buffalo Horn |
Rockwell |
61-63
|
Height Spine to heel |
50 mm |
Width at Spine |
3.5 mm |
Weight |
235 grams |
Hatsukokoro brings in masters of smithing, sharpening, and handle making to ensure quality, and a high attention to detail on their knives, so you know that you will be getting an amazing work knife. At the price these Kurouchi finish knives are a must have workhorse for any kit, the blue #2 steel will take an amazing edge, while being slightly more durable and rust resistant than a White steel (but we still wouldn’t push our luck). The dark octagonal wood handle looks great with the rustic style of the blade, making it as much a show piece as a work knife.
Knife Care (Iron Clad)
- This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
- Simply wipe the knife with a damp cloth immediately after use.
- Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
- Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
customers love their sharp knife
Brandon P.
Great work horse for the price. I work at a sushi restaurant and I am not using this to cut sushi rolls instead of a yanagiba mainly because maintenance is easier on a suji. Its thin so it cuts like butter, but no so thin that it dulls after a days use. I am able to keep this knife going for 2 weeks if I use a honing rod regularly. The blue steel gets super sharp and isn't as chip prone as I thought it would be. Fit and finish for a 300$ knife is beyond what I was expecting to get. Only down side is the Kuroichi finish is wearing away faster than other knives I've owned but that's just the trate of finish.
James G.
Beautiful knife and wonderfully sharp, if you eat meat and want an efficient slicer this is it and so sharp
Brandon P.
Great work horse for the price. I work at a sushi restaurant and I am not using this to cut sushi rolls instead of a yanagiba mainly because maintenance is easier on a suji. Its thin so it cuts like butter, but no so thin that it dulls after a days use. I am able to keep this knife going for 2 weeks if I use a honing rod regularly. The blue steel gets super sharp and isn't as chip prone as I thought it would be. Fit and finish for a 300$ knife is beyond what I was expecting to get. Only down side is the Kuroichi finish is wearing away faster than other knives I've owned but that's just the trate of finish.
James G.
Beautiful knife and wonderfully sharp, if you eat meat and want an efficient slicer this is it and so sharp
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device