Kaiden Chef 270mm Sujihiki
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Kaiden Damascus 270mm Sujihiki
The Japanese are crazy about their sujihiki/slicing knives and this is a fine example. You can slice with confidence with this rigid sharp blade.
Kaiden Chef Series
Kaiden chef knives are made with one simple purpose – reliable cutting.
A workhorse knife shaped and sharpened to an offset bevel designed for the right handed chef. The right side of the blade has a hamaguri - clamshell style edge to create a smooth cutting experience. The handle is wood micarta - many layers of natural timber reinforced with resin for extra strength.
17 layer damascus steel
Kaiden knives start life as a 17-layer ingot of Damascus steel with a hard layer of stainless VG10 in the core. The ingot is drop forged, cut into shape and journeys through three dozen steps to make a knife that is worthy to have Kaiden chiselled into the blade.
To the uninitiated it might seem that a 33-layer Damascus steel knife is superior to a 17 layer knife and 63 layers is better still. While in terms of beauty more layers can sometimes mean a prettier blade, the number of layers has little to do with sharpness, edge retention or the overall quality of the blade. These aspects are up to the virtuosity of the maker.
|Style||Sujihiki - Slicer||Blade Length||270mm|
|Blade Thickness||2mm||Tang||Full tang|
|HRC (hardness)||60||Composition||17 layer damascus, VG10 core|
|Edge||Ryoba hamaguri offset bevel for right handers||Saya||Not included|
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