This sujihiki 270 mm, built in sanmai, is designed for long drawing cuts through whole pieces: roasted meats, poultry, fish fillets. At 270 mm, the blade covers the full length of a pass from heel to tip without repositioning, keeping protein fibers intact and limiting tearing. The low, narrow profile reduces contact surface with the food, and the pulling motion does the work without downward pressure.
The sanmai construction places an Aogami #2 core with jigane cladding on each side. This geometry concentrates the hagane at the edge, where hardness matters, while the jigane supports the blade and absorbs lateral stress. The wa handle in walnut, with an octagonal cross-section, provides a firm grip through long slicing passes. The walnut grain, dense and warm in tone, contrasts with the blade.
Aogami #2 (Blue Steel #2) is produced by Hitachi Metals from Shirogami #2, with chromium (0.2,0.5%) and tungsten (1,1.5%) added for stronger edge retention between sharpenings. It takes a very fine edge on a water stone and responds well to a few passes for touch-ups. For cooks who prefer a steel more reactive to oxidation and patina development, Shirogami #2 remains an alternative, Aogami #2 is less immediate on that front, but more stable over time. Like all carbon steels, it develops a progressive patina, which is normal and expected.
Care
Wipe the blade immediately after use. Never leave moisture or food acids in prolonged contact with the steel. Apply a thin coat of camellia oil for storage. Never put in the dishwasher.
