This Eden Dento Sujihiki is the double-edged alternative to a Yanagiba. With a Sujihiki you can effortlessly cut fish and meat. Beware that this knife does not like bones or grates! A pleasure to work with and beautiful to look at.
The kitchen knives from the Eden Dento-series are made by Japanese traditional knife makers. They are made in a small workshop instead of a big factory. These knives are made in the centuries-old traditional craftsmanship of the Japanese knife makers. The exceptional characteristics are the light weight, the rustic finish of the blade and the extreme sharpness.
The core of the blade is forged from top-quality Aogami Blue Paper-steel. This is a non-stainless carbon steel that is hardened to approximately 63 HRC for the Dento-series. Due to its hardness, this steel can be sharpened extremely sharp. The core is laminated between two layers of softer stainless steel for protection. These layers have a rough finish which the Japanese call Nashiji.
The handle is made of beautiful American cherry wood and the bolster is made out of black Pakkawood. The handle is shaped in Japanese design and is very light in weight. It has a light layer of wax so the handle can take a few drops of water, but it's better to keep it as dry as possible.
Tips for use
Proper use and maintenance are important with a Japanese kitchen knife like this. The edge is sharpened quite thin and very hard. Improper use may damage the blade. Use the knife only on a wooden or soft plastic cutting board. Each lateral movement with the knife should be avoided. Prying, wedging and chopping are out of the question! Also bones, grates and frozen foods should stay miles stay away from this knife. Because the core of the blade is not stainless, it must be washed and dried immediately after use. Don’t wait until after the meal, but please do so this immediately after cutting. You have to wash it by hand because a dishwasher will do irreparable damage to the knife.