Kobayashi Morado SG2 Sujihiki (fish knive/slicer), 270 mm
Kobayashi Morado SG2 Sujihiki,
Blade made of stainless steel Japanese R2 (SG2) powder steel with two layers of stainless steel for the outside (Sanmai forged). This knife is completely forged by hand by the blacksmith Kei Kobayashi-san. Japaneseknives.eu is very pleased to now be able to offer these knives on the Dutch market for a very special introductory price.
Kei Kobayashi is a new blacksmith who makes knives for the first time in his career. Kei Kobayashi has so far been a very talented sharpener and finisher who works for some of the best blacksmiths. But recently he started making knives and these knives from the Morado series are the first copies of his hand. These knives are real "lasers" (very thin blade) and are forged from excellent SG-2 steel. Add excellent handles and a great fit and finish and you have a recipe for a very good knife.
Normally, R2 powder steel can be hardened to a hardness of 65-66 Rockwell, but Kobayashi has opted for a hardening of 63-64 Rockwell for this professional line. This makes it easy to sharpen the blades yourself.
A Sujihiki is suitable for cutting fish (Sashimi) and meat and with its 27 cm blade is a good alternative to a traditional Yanagiba. This knife is also very suitable as a slicing knife for roasted meat.
- Blade length: 270 mm
- Total length: 430 mm
- Weight: 152 grams
- Steel type: core steel: stainless steel Japanese R2 (SG2) powder steel with two layers of stainless steel for the outside (Sanmai forged).
- Hardness: 63-64 (Rockwell C)
- Handle: Octagonal brown rosewood with Pakka wooden bolster. (suitable for left and right-handed use)
Like all Japanese knives, these handmade knives from Kobayashi are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.