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He is known for his tsuchime finishes and blending traditional blacksmithing techniques with modern metallurgy technology
These knives have specific cutting styles and uses in the kitchen
Founded in 1926 by Kawamura Kanekichi
Sujihiki 筋引
This santoku is taken to a hardness of 53-54 HRC
Tsunehisa | VG10 Damascus | Sujihiki 240mm | Ebony Yosimitu Kajiya He is known for hisSujihiki meat slicer, is a double bevel knife used for slicing raw and cooked meats. The thin width of the knife helps reduce sticking and the length reduces the need for sawing through food. This knife is made with san mai construction of VG10 core steel, sandwiched between 2 layers of softer damascus. VG10 is a stainless steels that make great kitchen knives. It is made by Takefu Steel and is a very tough, corrosion resistant cutlery steel. VG10 is
