23 cm sujihiki in multi-layer Damascus with an SG2 core from Tawa in Osaka
One of our good partners in Japan, Tower Knives in Osaka, makes this series of knives, in which the blade is beautifully forged in several layers of stainless steel around a hard core of the well-known SG2.
What makes these knives special, however, is not the look but the fact that they are slightly taller than comparable knives would typically be, while also being extremely thin. The Tawa knives are also ground all the way from the spine down towards the edge at a very fine angle, and that is why they cut so impressively well.
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Description & specifications
23 cm sujihiki in multi-layer Damascus with an SG2 core from Tawa in Osaka
One of our good partners in Japan, Tower Knives in Osaka, makes this series of knives, in which the blade is beautifully forged in several layers of stainless steel around a hard core of the well-known SG2.
What makes these knives special, however, is not the look but the fact that they are slightly taller than comparable knives would typically be, while also being extremely thin. The Tawa knives are also ground all the way from the spine down towards the edge at a very fine angle, and that is why they cut so impressively well.
The sujihiki is well suited to fish and meat.
| Brand/series | Tawa |
| Type | Sujihiki |
|
|
3 layers of SG2 and stainless Damascus steel |
|
|
50/50 |
|
|
Octagonal ebony |
|
|
Yes |
|
|
63/64 |
|
Specs (May vary because it is handmade) |
Length: 230 mm. Height: 37 mm. Weight: 164 g. Width out of the handle: 2.1 mm. |
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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