Sujihiki

‘’Sujihiki’’ in Japanese literally translates to ‘’Fresh Slicer’’ in English. This knife is the perfect tool to cut any type of meat or fish easily. An absolute must for sashimi
$239.99
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$239.99
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‘’Sujihiki’’ in Japanese literally translates to ‘’Fresh Slicer’’ in English. This knife is the perfect tool to cut any type of meat or fish easily. An absolute must for sashimi and sushi lovers. Blade length : 240mm Blade material : SUJ2 HRC : 60 Scroll down to see Blade, handle and knife care specifications

The blade is beautifThe blade is beautifully forged in Sakai, Japan, in the prefecture of Osaka. Sakai is often considered as the birthplace of Japanese knives. What makes Japanese knives outstanding is the quality that results from centuries of craftsmanship. Compared to the European blades, the Japanese ones have much harder steels which means it stays sharp ridiculously longerully forged in Seki, a small town right in the middle of Japan. Swedish steel is one of the best in the world and has an excellent reputation among Japanese knifemakers due to its high quality and extreme purity. Sandvik is one of the biggest steel companies in the world and this steel (19C27) is the highest quality steel they offer. This special steel offers extreme sharpness, remarkable edge retention and excellent resistance to oxidation.

The handle is beautifully handmade and assembled by a carpenter here in Montreal, Canada. The octagonal traditional Japanese style called ‘’WA’’ was designed to provide the ultimate precision and feeling in hand. Made of premium quality American Walnut, this handle can litterally lasts a lifetime.e handle is beautifully handmade and assembled by a carpenter here in Montreal, Canada. The octagonal traditional Japanese style called ‘’WA’’ was designed to provide the ultimate precision and feeling in hand. You can choose between pure American walnut or African ebony, both woods were selected for their look and durability, they can literally last a llifetime.

1.NEVER IN THE DISHWASHER!
2. Realign the blade with a honing rod once every month
3.Sharpen with a whetstone two times per year if you’re a home cook, 4 times if you’re a professional.
4.We highly recommend to use the knife on a wood cutting board.
5.Carbon steel knives rust, you must keep the knife always in a dry place. We recommend to develop a patina as soon as possible (see joined article by Knifewear https://knifewear.com/blogs/news/knife-knowledge-basics-carbon-steel-care)