Kebony is a beautiful, hardwearing and durable wood which has been installed for exterior luxury decking and cladding around the world. Though used for both external and internal applications, the most interesting use of Kebony must be in partnership with TOG Knives: together, they have created the 26cm Sujihiki.
Recently featured in the Homes and Property supplement of the Evening Standard and recommended by leading architects, Kebony is a beautiful, hard wearing and durable wood which has been installed for exterior luxury decking and cladding around the world. Over time, the wood acquires a silver-grey patina but maintains its extraordinary performance characteristics. With a substantially lover carbon footprint than its tropical hardwood counterparts, Kebony has enabled architects and developers to use wood with the knowledge that it won’t cause environmental degradation.
Though it can be used for both external and internal applications, the most interesting use of Kebony must be in partnership with TOG Knives: together, they have created the 26cm Sujihiki. A Japanese version of a traditional carving knife, the Sujihiki is designed for slicing boneless meat and fish. Its thin blade has a slight flex – with incredible ease, it glides through foods and leaves one feeling like a true, Japanese Samurai.
TOG knives are the inspiration of British industrial designer Bert Beagley-Brown. Whilst working in Seki City, the Samurai sword capital of Japan, Beagley-Brown was so impressed by the craftsmanship of the artisan knife makers he was working with that he brought their expertise to the UK. Since then, every breathtakingly sharp TOG knife has been forged in Seki and handmade using techniques inspired by ancient sword-making methods.
The beautiful, sleek Sujihiki proves that there is something special in the partnership between Kebony and TOG knives. Kebony provides a durable, sustainable, rich brown wooden handle, whilst the blade is made with 21 layers of the highest quality stainless steel and copper. This blend gives the knife an overall superb strength and sharpness, and the antimicrobial copper alloy layers makes the blades the most hygienic on the market - as well as giving TOG blades their unique stripes. With such a powerful partnership behind the carving knife, it is easy to see why the Sujihiki is used by chefs including Great British Menu Judge Phil Howard, and has been described by Michelin-star chef Anthony Demetre as simply: “amazing”.
The Sujihiki is now available to purchase for £190.