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Haku Left Handed Inox Sujihiki 240mm (9.4")

94638

Specifications

Manufacturer : Haku *Engineered by Nenohi
Style : Sujihiki
Length : 240mm (9.4")
Weight : 6.72 oz
Blade Steel Type : High Carbon Inox Steel
Handle material : POM Resin
HRC : 58*
Bevel Angle Ratio : 40/60 (Left Handed)
Cover : Not included

About Haku Knives

Nenohi, known for its Nenohi Original and Nenox knives, have worked with us to make an MTC Kitchen exclusive line called Haku. Made out of a single piece of 100% high carbon inox steel, this knife is an ideal choice for professional chefs and culinary students looking to foray into the world of Japanese knives.

What Haku was born for

Mutual Trading Company has worked with Sawada-san, president of Nenohi Cutlery, to design these knives and we are pleased to offer this knife at such a reasonable price. With many knives that focus on the initial edge, Nenohi thought about how they could create a knife that is durable and can answer the demands of a modern kitchen. A balance must be struck between a very thin, performance-driven blade and a much thicker western-style blade used for heavy chopping tasks. We have struck what we believe is an ideal middle ground with a knife that can perform delicate knife cuts with ease but also stand up to the heavier tasks at hand in a professional environment.

We believe that Haku will perform to your expectations regardless of how or what you are using the knife for. In addition to its affordability, this knife also offers a keen edge out-of-the-box and superb ease of sharpening. We originally had them heat-treated to reach 61 HRC but later reduced to 58 HRC to reach what we felt was a more versatile, easier-to-maintain knife that is more ductile.

Logo on Haku Knives

The Haku logo was designed by Masako Inkyo, a world-renowned and award-winning calligraphy master, who is the official shodōka (Japanese calligrapher) for Nissan's luxury vehicle division, Infiniti.

Sujihiki Knife

Sujihiki (lit. muscle pulling, meaning muscle or tendon cutter) is the Japanese adaptation of western-style slicers. These knives are made thinner and shorter than chef's knives, nakiri, and santoku in order to minimize friction while slicing meat and fish. Some chefs will use this style of knife to prepare sashimi and sushi in lieu of a yanagi-ba for its favorable maintenance requirements versus single bevel knives.




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