Sarukyu | Atsumori | Sujihiki Knife | 270mm | Karin Knob

[Swordsmith's skill x the beauty of fine wood] Sarukyu's Atsumori series Sujihiki knife 270mm

• Maker: Saruwatari Toshiaki, a professional swordsmith from Seki City, Gifu Prefecture, known as the town of blades, creates the Sarukyu "Atsumori" series. This elegant piece is a masterpiece by the swordsmith, brimming with the strong spirit and sharpness of a Japanese sword.
• Material (blade): The core material is "SPG2 (Super Gold 2)." It is the highest quality powder high-speed steel, and its hardness and sharpness are comparable to that of a modern-day famous sword. As it is a stainless steel, it is also resistant to rust, making it practical to use without worrying about the fat in meat or the moisture in fish.
• Blade: While most sujihiki knives are thin and flexible, this knife has a thick blade with a thickness of 3mm. It has the rigidity of a Japanese sword with minimal flexibility, and by taking advantage of its weight and ability to cut straight through, it can cut even large ingredients without any wobble. The multi-layered steel pattern that appears on the long blade is a masterpiece.
• Handle: The handle is made of lavishly rare and difficult-to-obtain karin kobu wood. Its intricate grain is so beautiful it has been called the "jewel of wood," and it exudes an overwhelming presence that rivals the impressive blade.
• Uses: The 270mm blade length is the standard size for slicers used in professional settings. The long blade length allows for a clean, sharp cut, whether cutting roast beef or filleting large fish.

The sword wielded in the kitchen is a supreme work tool, whose overwhelming performance and beauty even enhance the chef's movements.