Description & specifications
24 cm sujihiki from Shigehiro Kasahara with core of white#2
Among the perhaps lesser-known knife makers in Sakai, we find Shigehiro Kasahara, whose knives we fell head over heels for the first time we held one in our hands. These are some absolutely well-made and slightly understated knives, where all the details are right in the cupboard.
The knives are forged by Yoshikazu Ikeda and have a core of shirogami-2 - what we also call white steel. White steel is a so-called carbon steel, so it will rust if you do not care for the knife correctly. In practice, it is important to wipe your knife immediately after use and to lubricate the blade in oil - e.g. camellia oil, as this will also protect against oxidation. The advantage of white steel, on the other hand, is that it can be sharpened very finely, and finer than blue steel and stainless alloys.
The knife here is a 240mm sujihiki. It is primarily used as a carving knife.
| Brand/series | Shigehiro Kasahara |
| Type | Sujihiki |
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3 Layers - White #2 Carbon Steel and Mild Iron |
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50/50 |
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Japanese WA Handle Made of Magnolia & Blonde Buffalo Horn |
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No! |
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62-63 |
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Specifications (May vary due to handmade) |
Length: 240mm. Height: 33mm. Weight: 130g. Width out of the handle: 3.2mm. |
Foodgear always advises against cutting into any kind of bone or frozen goods. Knives should not be washed in the dishwasher as this will remove sharpness and provoke rust attacks - even in stainless alloys!
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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