Description

Tsunehisa Nashiji sujihiki 240mm is the Japanese equivalent of a slicing and/or filleting knife. Unlike some western filleters, the sujihiki does not have a flexible blade, due to the hard steel used. This type of blade is therefore mainly used to work meat and fish (without bones or bones).

History and curiosity

Tsunehisa is a brand, like many others in Japan, which takes care of marketing the proven creations of several blacksmiths, based in different cities, such as Sakai, Tosa or Seki for example.

Each city has its own style in the creation of kitchen knives, and also specializes in the use of certain steels, more than others.

For example, Tosa craftsmen are recognized for having an excellent mastery in the forging of Ginsan and AUS10 steels. At Seki are highly recognized for the incredible work done on VG10 steel blades. And Sakai for specializing in single bevel blade forging.

This blade that we offer you today is part of the “Nashiji” series. The word Nashiji translates to “pear skin”, as the finish of the blade has a texture similar to the skin of a pear.

The core is made of Ginsan steel, a steel resistant to oxidation, and with a high carbon content. So we find there a very good retention of the wire, ability to obtain an excellent cutting edge and a certain ease of sharpening.

The handle

From our creation, the handle is made with a hybrid of bloodwood burl, with resin and coffee beans.

Technical sheet

Brand: Tsunehisa

series: nashiji

steel: Ginsan

hardness: 61-62 HRC

finish: nashiji (pear skin)

blade length: 24.4cm

blade height: 3.44 cm

thickness at heel: 1.6 mm

thickness at the tip: 0.4 mm

weight: 131 g