Description
Sujihiki 27cm Black Pakkawood Octagonal Handle Diamond Polished 】
The Enkyu Homura Kumo SG-2 Kiritsuke Sujihiki is an advanced professional knife designed such that a single draw-cut slices meat cleanly and beautifully, with a blade luster that showcases exquisite craftsmanship.
🔗 Physical Demonstration Video: https://youtu.be/1tHl4hgLXV4
─── Specification Details ───
▫️ Rust Resistance: Excellent (High rust resistance)
▫️ Size: 27cm
Thickness: Approx. 2.9mm
Blade Width: Approx. 3.9cm
Weight: Approx. 192g
Handle Material: Black Pakkawood Octagonal Handle
▫️ Scabbard (Saya): Custom-made to fit ▪️ Multiple materials available ▪️ Please contact our editor for details~
─── Core Steel ▪️ SG-2 Powder Metallurgy Steel ───
SG2 High-End Powder Elemental Composition:
C: 1.25-1.50% (The cornerstone of ultra-high hardness)
Cr: 14.0-16.0% (Excellent corrosion resistance)
Mo & V: 2.0-3.0% / 1.8-2.5% (Ultimate wear resistance and toughness)
W: 1.5% (Strengthens heat treatment stability)
▪️ SG2 (R2) powder steel is manufactured via high-tech powder metallurgy, resulting in a delicate and uniform molecular structure.
▪️ The exceptional hardness of HRC 62-64 provides astonishing edge retention. Combined with excellent rust resistance from high chromium content, it is the professional choice for those seeking the ultimate cutting sensation.
─── Soul of the Artisan: Fusion of Professional Grinding and Materials: Toshiaki Sawatari ───
Inheriting centuries of traditional techniques from Seki City while boldly integrating next-generation premium steels, he believes that the Hocho (knife) is a sacred instrument. He is dedicated to creating perfect connection lines within ingredients, ensuring every cut embodies respect for the cuisine. The ultimate grinding and precision edge provide a smooth feel "as if being drawn into the ingredients," perfectly preserving the fibers and aesthetic beauty of the meat.
─── Knife Introduction ▪️ Wa-Sujihiki Knife ───
Used for slicing meat and removing silver skin (connective tissue). The blade is long and thin, facilitating a clean separation by sliding between the meat and the tendon. It is also commonly used for slicing sushi toppings or large blocks of sashimi (such as tuna akami) and can be considered a versatile alternative between a Gyuto and a Yanagiba.
【 Maintenance Precautions 】
Although stainless steel possesses good corrosion resistance, it may still rust under humid, high-salinity, or damaged conditions. It is recommended to keep it dry and perform regular cleaning and maintenance.
Avoid Extreme Hard Objects: Strictly prohibited from hacking frozen ingredients or hard bones to prevent structural damage, chipping, or nicking of the blade.
No Machine Washing or Drying: Do not use a dishwasher or dish dryer; high temperatures and potent detergents will damage the knife body and handle material.
Standard Cleaning Process: After use, hand wash with warm water and immediately dry thoroughly with a dry cloth or soft towel. Store in a ventilated and dry place.
【 Professional After-Sales Maintenance 】
The store provides professional kitchen knife sharpening services to ensure your beloved knife remains in peak condition at all times.
