🔪Saya: Optional add-on available (multiple materials to choose from)
🔪Thickness: ≈2mm
🔪Blade Width: ≈3.9cm
🔪Weight: ≈175g
Material Introduction:
⭕️V-Toku 2: With a hardness of HRC 62–64, V-Toku 2 is a high-purity alloy carbon steel developed by Takefu Special Steel, based on Blue Paper Steel #2. It features a very similar composition but includes added tungsten (W) and vanadium (V), along with improved refining processes for fewer impurities and finer grain structure.
🌸Features & Performance
High carbon content (~1.05%) enables excellent hardness and heat treatment response.
Vanadium and tungsten promote fine carbide formation, improving wear resistance and edge retention beyond Blue #2.
Outstanding cutting performance allows for extremely thin blades with smooth and precise cutting feel.
Stable heat treatment and good sharpening characteristics compared to some high-hardness carbon steels.
As a high-carbon alloy steel, it has lower corrosion resistance and requires proper drying and regular oiling.
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 can be considered a versatile alternative between a gyuto and a yanagiba.