Sujihiki (slicing knife) with a 277 mm blade. This double-bevel knife is ideal for slicing thin, precise cuts of meat, fish, and a wide variety of other ingredients.

• Handle: Handcrafted custom handle in zebrano wood with a stabilized curly birch ferrule.
• Steel: Aogami #2 carbon steel with a soft iron cladding
• Blade length: 277 mm
• Blade height: 41 mm
• Weight: 154 g

Shiro Kamo is a highly respected bladesmith from the renowned Takefu Knife Village in Japan. These knives are handcrafted from Aogami #2 carbon steel, heat-treated by Shiro Kamo to an impressive 64 HRC. The blade features a traditional kurouchi (black-forged) finish and a tapered grind, meaning it is thickest at the handle and gradually becomes thinner toward the tip.

This series has a bold, rugged appearance, while the edge itself is exceptionally thin, delivering outstanding sharpness and superb cutting performance. It is one of our most popular knife series.

Aogami #2 is a high-carbon steel and is not stainless. However, the black kurouchi finish provides excellent protection against rust and patina. The exposed lower portion of the blade will develop a patina much more readily than the black-forged section. Always dry the knife thoroughly after use, and keep in mind that acidic ingredients such as citrus fruits and tomatoes can quickly affect the appearance of the blade.

We have named this knife Kuroi Ryū (黒い竜), which means "Black Dragon" in Japanese.

Please note: Aogami #2 is a non-stainless carbon steel. The exposed iron cladding on the sides of the blade should also be kept dry to prevent rust from forming over time.