Yamawaki 240mm Sujihiki Aogami-Super

From Yamawaki Hamono comes this wonderful slicer in three layers of steel. The core steel is the coveted Aogami Super which rusts. On each side of the core is a layer of stainless steel which is easy to maintain

Yamawaki Hamono is from Sakai, a town known for its long tradition of knife forging. They enter our range at the top of the podium, alongside blacksmiths such as Konosuke, Moritaka and Fujii. There is no doubt that Yamawaki's knives are an eminent tool for any kitchen.

The slicer is mainly used for cutting meat or fish. Whether it's portioning steaks for the grill or thin slices of raw fish for ceviche, this knife is up to the task. Its narrow and thin profile does

This knife is forged in three layers. The inner (core steel) is the very popular Aogami Super, which is characterized by being able to be ground very finely. This gives one of the cleanest cuts possible, but it must be noted that the steel will rust. A rusting steel should be washed and dried immediately after use, and given a thin layer of tasteless - NOT cold-pressed - oil, i.e. the cheapest frying oil you can find.
The remaining layers, namely the outer ones, are made of stainless steel. This makes it easier to maintain, but the knife still requires a lot of attention.

The classic octagonal handle in magnolia wood with a buffalo horn ferrule gives the knife a light and incredibly well-balanced feel.

As with all our kitchen knives, we strongly advise against cutting all kinds of bones and frozen goods. If you are in doubt as to whether an object is too hard for the knife, you should refrain from cutting it. This knife is particularly sensitive to "chipping" as it is very hard and thin.