Tsunehisa Sakimaru Sujihiki Aogami 270mm (10.6″)

The Tsunehisa Sakimaru Sujihiki Aogami #2 270mm is a traditional Japanese knife used for preparing meat and fish, especially for sashimi and nigiri sushi. The name sakimaru refers to the tanto tip, which is one of the main features of a katana. 

Aogami #2 is one of the best in the high-carbon class, with added elements such as chromium (Cr) and tungsten (W) for improved corrosion and wear resistance, all while having an awesomely fine sharpness and being able to get resharpened easily.

Traditional Japanese knives are made from steels high in carbon content, and this is mainly for two reasons:

• due to the steels’ pure composition, the blades are able to achieve an extremely fine sharpness,
• for the same reason, once they get dull, they can be easily resharpened back to optimal shape.

BLADE SHAPE:
The Sakimaru Sujihiki is a knife that is ideal for cutting cooked and raw meat and fish, as the extra-long and thin blade allows the cut to be made in one long, continuous stroke. This avoids the knife moving back and forth (the “sawing” motion) and results in an even and smooth cut of meat. The knife has a pronounced curve in the belly of the blade, which additionally facilitates the cutting of large cuts of meat and fish, as the curve simulates the movement of the hand during cutting.

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:
San-mai lamination method is used on single-bevel knives, where a sheet of softer metal is forge-welded onto the shinogi (front) side of the blade’s hard core. This reinforces the blade’s structural integrity and consequently makes it tougher.

GEOMETRY:
It has a double bevel (symmetrical) blade with a V-edge profile, which offers a good balance between the ease of cutting and robustness.

BLADE FINISH:
The upper part was left untreated – we call this a kuro-uchi finish (kuro – ‘black’), which is a layer of raw, protective patina on the outer steel.

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

ABOUT THE BLACKSMITH:
Tsunehisa knives are a brand that combines a variety of high-quality knives from various knife centers of Japan such as Tosa, Seki, and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is best known for its Ginsanko and Aus-8 steels, Seki is famous for making excellent blades from the V-Gold group of steels, and Sakai for its single beveled Honyaki knives.