Kumokage Kiri-Sujihiki Aogami #2 Kuro-uchi Damascus 250mm (9.8″)

The Kumokage collection is made from high-quality Aogami #2 high-carbon steel. Due to its high carbon content, the core and outer layers are not corrosion-resistant, meaning the blade can develop a patina and may rust if exposed to water or other corrosive substances for extended periods.

Blade finish is excellent, but because the knife is completely handmade, be prepared to see some small imperfections on the surface.

BLADE SHAPE:
Kumokage Kiritsuke-Sujihiki Aogami #2 Kuro-uchi Damascus 250mm is a traditional Japanese knife used for preparing raw fish (especially for sashimi and nigiri sushi) and for roasted and raw meat. Its length allows the user to slice the meat in one single pulling motion, that will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts. 

The long and narrow sujihiki blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. We should not forget to mention that this is a perfect knife for preparing sushi/sashimi. It’s also a perfect knife to cut salami and other dried meat products. 

• Slicing and skinning fish. 
• For precise cuts of larger pieces of meat (roast, rib-eye steak).
• For slicing meat or boneless fish.
• Perfect for sushi/sashimi. 
• Carving roasted meat.
• An ideal choice for cutting salami and other dried meat products.

The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip, without leaving any sawing marks on the meat. Smooth, shiny, clean slice in a single stroke. 

STEEL:
Aogami #2 is a very popular steel in Japanese knife making and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance here). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.

LAMINATION:
The blade was laminated with soft iron, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #1 steel that is prone to breakage on its own.

GEOMETRY:
It has a double bevel (symmetrical) blade with a V-edge grind, which gives it a good balance between the ease of cutting and robustness. This kind of grind produces very sharp edges and is wonderful at making very thin slices. 

BLADE FINISH:
Kuro-uchi (kuro meaning “black”) finish and a misty damascus finish create a rustic appearance.

The raw, untreated blade finish with a misty damascus pattern give the knife a distinct rustic appearance. The blade will glide through food with ease and deliver incredibly smooth cuts, thanks to Aogami #2 steel’s extremely fine sharpness. This knife feels and cuts like a true Japanese blade, and definitely looks the part as well.

HANDLE:
Octagon Japanese (Wa) style handle made out of wenge wood with a buffalo horn ferrule.