Spicy Oak Sujihiki 230mm

Forged at his Sydney, Australia workshop, Dmitriy Popov dresses house-made 26c3 ‘Spicy White’ san mai steel in American Oak and brass to form a simplystunning sujihiki for the chef’s kitchen. Designed for precision and versatility on the cutting board, the 230mm / 9.1″ edge is thin, hard, and razor sharp, backed by tough, convex bevels and a stiff, tapering spine. For the most delicate work, an especially slim, needle-like tip is at the ready. The edge profile’s voluptuous, upswept curve and its relation to the handle exemplify a culinary cutting tool created by a talented chef, which Dmitriy most certainly is, giving the user the ability to perform long, uninterrupted slices with control and finesse. The san mai (three layer) steel, constructed by Dmitriy and from which the final blade is formed, jackets mild steel over the 26c3 high-carbon core, and the finished product, with its dark, sultry, etched finish, displays beautiful colors and alloy banding along the areas nearest the edge. Above, the blade’s flats show the hammer marks of the knife’s hand-forged origins. With a slight taper from back to front, sculpted in a subtle, shield-style wa handle shape that sees a rounded bottom face complemented by five flat faces on the top and sides, the striking American Oak is paired with an heirloom-fit brass bolster with brushed finish and outstanding details at every transition.