Style : Sujihiki
Length : 230mm (9.0")
Weight : 6.72 oz
Blade Steel Type : High Carbon Rust-Resistant Steel
Handle material : DuPont™ Corian®
HRC : 61
Bevel Angle Ratio : 55/45**
Cover : Sold separately
* The logo, "Nenohi Original" shown in the pictures is changed to "Nenox".
** According to Nenohi Cutlery even though the bevel angle is 55:45, it can still be used by lefties. However, you can easily sharpen it to 45:55 for optimum use.
Nenox blades offer the durability and sharpness of a traditional Japanese carbon-steel knife, but are rust resistant and easier to maintain. Nenox knives have a hamaguriba (clam shaped blade) from the edge all the way to the spine. Since it has no flat surface, there is minimal friction against the food you're cutting, resulting in less cell damage and a smoother cut. To achieve this shape, they sharpen and polish the edge, mid-section and spine of the blade separately, by hand. After much trial and error, they found that an HRC of 61 is the optimum hardness for Nenohi knives to possess the right balance of superior cutting edge, ductility and edge retention.
This knife is made honyaki style, with one piece of high carbon steel, and with a 50/50 edge, it can easily be sharpened to suit your preference, whether you are right or left handed.
The SD series is top of the Nenohi line, and has an even more ductile blade than the G-type series, meaning that it is even more durable. The composite DuPont™ Corian® handle offers a comfortable grip, and is heat-resistant, nontoxic and resists the growth of bacteria.
The sujihiki is a Japanese-style slicing knife with a thinner, sharper edge than Western versions. The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and patés. It can also be used instead of a yanagi to slice raw fish.
High carbon steel knives can still rust if not maintained properly. Use the Tsukiji Masamoto or Sabitohru Rust Remover to clean oxidized blades.
© 2021 MTC Kitchen Home NY.