🔪Steel: SKD High Carbon Tool Steel (Reactive) Nashiji Finish
🔪Blade Length: 24cm
🔪Handle: Ebony Octagonal Handle (Ferrule Random)
🔪Saya: Optional add-on available (multiple materials to choose from)
🔪Thickness: ≈2.9mm
🔪Blade Width: ≈4.1cm
🔪Weight: ≈170g
Material Introduction:
⭕️SKD Steel: SKD is a high carbon, high chromium alloy cold-work tool steel. After heat treatment, it achieves excellent hardness and wear resistance, along with good toughness and resistance to cracking under thermal stress. With a hardness of approximately HRC 64–65, it offers outstanding edge retention.
Its corrosion resistance sits between carbon steel and stainless steel, delivering a cutting feel close to carbon steel with relatively easy sharpening. Oxidation occurs more slowly compared to traditional carbon steels such as Blue and White steel.
Knife Model Introduction:
⭕️Sujihiki: Primarily used for trimming meat and removing sinew, the long and thin blade allows smooth separation between meat and connective tissue. It is also commonly used for slicing large cuts of fish or meat for sushi and sashimi (such as tuna loin). The sujihiki serves as a versatile option between a gyuto and a yanagiba.