{"id":4347,"date":"2025-04-10T10:41:52","date_gmt":"2025-04-10T07:41:52","guid":{"rendered":"https:\/\/jnats.eu\/?post_type=product&#038;p=4347"},"modified":"2025-04-12T19:46:17","modified_gmt":"2025-04-12T16:46:17","slug":"tosa-uchi-sujihiki-aogami-slicer","status":"publish","type":"product","link":"https:\/\/jnats.eu\/en\/product-2\/tosa-uchi-sujihiki-aogami-slicer\/","title":{"rendered":"Tosa-Uchi Sujihiki Aogami Slicer"},"content":{"rendered":"<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"video-container\"><iframe title=\"Miyabi 1000-3000 whetstones + Narutaki Tomae Jnat Tosa-Uchi Sujihiki Aogami Slicer\" width=\"1170\" height=\"658\" src=\"https:\/\/www.youtube.com\/embed\/uFQy4zrnKiE?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<\/div><\/figure>\n\n\n\n<p>The Tosa-Uchi Sujihiki Aogami Slicer is a traditional Japanese knife originating from the Tosa region (K\u014dchi Prefecture, Shikoku Island, Japan), which is famous for its long-standing blacksmithing tradition. Here is some basic information about this knife:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">1. <strong>Purpose of the Sujihiki knife<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Sushi<\/strong> (Japanese for &quot;meat slicer&quot;) is a Japanese knife designed for precise cutting of meat and fish, especially when preparing thin slices such as sashimi or nigiri. Its long, narrow, and thin blade allows for a smooth, single-motion cut, minimizing tissue damage and preserving the texture and flavor of the food.<\/li>\n\n\n\n<li>Compared to a Western paring knife, a sujihiki is sharper and lighter, making it ideal for delicate tasks such as filleting or skinning fish.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">2. <strong>Tosa-Uchi features<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Tosa region<\/strong>: Tosa is known for its rustic-style knives, which are often hand-forged (called &quot;free-forged&quot;). These knives are strong and functional, reflecting the region&#039;s agricultural and fishing traditions.<\/li>\n\n\n\n<li><strong>Uchi<\/strong>: The term &quot;uchi&quot; can refer to a forging technique or a specific school of blacksmithing in the Tosa region. It is often associated with traditional methods where knives are made with minimal polishing, maintaining a natural, rough surface.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">3. <strong>Aogami steel<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Aogami<\/strong> (&quot;blue paper&quot;) is a high-quality carbon steel produced by Hitachi Metals in Japan. It is highly regarded for its ability to achieve extreme sharpness and maintain it for a long time.<\/li>\n\n\n\n<li>Aogami steel comes in several types:\n<ul class=\"wp-block-list\">\n<li><strong>Aogami #1<\/strong>: Contains more carbon (about 1.2-1.4 %), so it is harder (HRC 61-63), but slightly more brittle.<\/li>\n\n\n\n<li><strong>Aogami #2<\/strong>: Slightly less carbon (about 1.0-1.2 %), so it is a little more flexible and easier to sharpen, but still hardens quite hard (HRC 60-62).<\/li>\n\n\n\n<li><strong>Aogami Super<\/strong>: A premium option with additional alloying elements (chromium, molybdenum, vanadium) providing even slightly better corrosion resistance and hardness (HRC 62\u201364).<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>Aogami is carbon steel, so it is not rust-resistant. Over time, a patina may form on the knife, which protects the steel, but proper care is necessary (wash and dry immediately after use, avoid prolonged contact with acidic foods).<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">4. <strong>Knife construction<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>San-mai lamination<\/strong>: Aogami steel is used here as the core of the knife, encased in a softer steel or iron. This increases the strength of the knife and reduces brittleness.<\/li>\n\n\n\n<li><strong>Handle<\/strong>: Traditionally, sujihiki knives have a Japanese &quot;wa&quot; handle (often oval or octagonal in shape), made of wood such as rosewood, magnolia or walnut, sometimes with a horn or plastic blister. The handle is suitable for both right-handed and left-handed users.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">5. <strong>Advantages<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Sharpness<\/strong>: Aogami steel allows you to achieve an extremely thin and sharp edge, ideal for precision cutting.<\/li>\n\n\n\n<li><strong>Easy to sharpen<\/strong>: Although carbon steel requires maintenance, it is easily sharpened on water stones.<\/li>\n\n\n\n<li><strong>Aesthetics<\/strong>: The Kuro-uchi finish and handmade details give the knife a unique, authentic look.<\/li>\n\n\n\n<li><strong>Functionality<\/strong>: A long, thin knife is perfect for cutting large pieces of meat or fish in one smooth motion.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">6. <strong>Disadvantages<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Maintenance<\/strong>: Aogami steel is reactive, so regular cleaning and lubrication are necessary to prevent rust.<\/li>\n\n\n\n<li><strong>Fragility<\/strong>: Due to its high hardness, the knife may be more sensitive to impacts or improper use (e.g. when cutting bones).<\/li>\n\n\n\n<li><strong>Price<\/strong>: High-quality handmade knives from the Tosa region can be expensive, especially if made by renowned craftsmen.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">7. <strong>Tips for using<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Usage<\/strong>: Sujihiki is designed for cutting soft tissues (meat, fish), so avoid cutting hard ingredients such as bones or frozen products.<\/li>\n\n\n\n<li><strong>Maintenance<\/strong>: After use, wash the knife by hand, dry it and store it in a dry place. You can use a light layer of oil (e.g. camellia oil, balistol) for protection.<\/li>\n\n\n\n<li><strong>Sharpening<\/strong>: It is recommended to sharpen on Japanese water stones (grit 1000 to 6000) to maintain optimal sharpness.<\/li>\n\n\n\n<li><strong>Storage<\/strong>: Store your knife in a wooden box (saya) or knife holder to protect the edge of the blade.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<ul>\n<li>Blade: 215x33x4-1mm<\/li>\n<li>Total length 365 mm<\/li>\n<li>Handle 140 mm. Stabilized wood<\/li>\n<li>Laminated steel Aogami<\/li>\n<li>Weight 156 g.<\/li>\n<li><strong>Used and heavily scratched<\/strong><\/li>\n<li>How to sharpen can be seen in the video below<\/li>\n<\/ul>","protected":false},"featured_media":4351,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[24],"product_tag":[333,334,332,331],"class_list":{"0":"post-4347","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-knifes","7":"product_tag-aogami","8":"product_tag-slicer","9":"product_tag-sujihiki","10":"product_tag-tosa-uchi","11":"product_shipping_class-iprastas","13":"first","14":"outofstock","15":"shipping-taxable","16":"purchasable","17":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/jnats.eu\/en\/wp-json\/wp\/v2\/product\/4347","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jnats.eu\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/jnats.eu\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/jnats.eu\/en\/wp-json\/wp\/v2\/comments?post=4347"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jnats.eu\/en\/wp-json\/wp\/v2\/media\/4351"}],"wp:attachment":[{"href":"https:\/\/jnats.eu\/en\/wp-json\/wp\/v2\/media?parent=4347"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/jnats.eu\/en\/wp-json\/wp\/v2\/product_brand?post=4347"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/jnats.eu\/en\/wp-json\/wp\/v2\/product_cat?post=4347"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/jnats.eu\/en\/wp-json\/wp\/v2\/product_tag?post=4347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}