Kaiden AX Indigo 240mm Sujihiki

Kaiden AX Aosuper 240mm Sujihiki

A super thin and accurate slicing knife for everything from trimming and portioning raw meats to slicing home made gravlax. In the professional setting this slicer is short enough to use as a finishing knife during service.

Kaiden knives

Each and every Kaiden knife is designed with the professional chef in mind. Quality materials are blended with Japanese craftsmanship to create blades that have gained reputation amongst the kitchen elite.

AX series featuring Aosuper steel

The AX series from Kaiden is made from Super Blue carbon steel. Super Blue (Aosuper) has an even higher carbon content than Blue #1 with added tungsten for hardness, molybdenum for toughness and vanadium for wear resistance. The blades are clad in stainless steel for torsional strength and to make them easier to care for than fully carbon steel.

The impressive thing about these knives isn’t just the overall thinness of the blade but how thin they are at the edge and just behind the edge. This gives them good kireaji (cutting taste) and excellent resharpening ability.

The exposed edge on these blades will patina (change colour) which is natural for Aosuper carbon steel, but with you will get is a knife with fantastic edge retention and cutting performance.

Handle is made from toasted oak with indigo urushi accents.

Please note:

• For best results use a slicing style cut as opposed to push cut.
• These knives feature a super-fine edge that will give you that precision cut but avoid rough chopping/handling. The edge can be damaged if cutting super-hard foods.
• The core material is made from carbon steel clad in stainless steel for easier maintenance. Simply dry and oil the edge after use to prevent rust.
• The blades are coated in a very light layer of lacquer in the factory to protect from rust during transport. This can easily be removed with paper towel and methylated spirits.