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Nenox Sujihiki 285mm (11.2") Desert Ironwood Handle

97919

Specifications

Style : Sujihiki (Slicing Knife)
Length : 285mm (11.2")
Weight : oz
Blade Steel Type : High Carbon Rust-Resistant Steel
Handle material : Desert Ironwood (Please be aware that every single handle has a unique pattern)
HRC : 60
Bevel Angle Ratio :55/45**
Cover : Sold separately

Matching Cover

Saya Cover for Nenox SD or Desert Ironwood Handle Sujihiki 285mm (11.2")
$43.00

Note

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 Blade & Handle

Nenohi 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 55/45 edge, it can easily be sharpened to suit your preference, whether you are right or left handed.

The blade is the same as the SD series and is top of the Nenohi line. It has an even more ductile blade than the G-type series, meaning that it is even more durable.

*Please be advised that each product varies in appearance because the Desert Ironwood used for the handle is all natural. The knife you receive will be unique and slightly different from the image.

Nenox Sujihiki (Slicing 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.

Caution

High carbon steel knives can still rust if not maintained properly. Use the Tsukiji Masamoto or Sabitohru Rust Remover to clean oxidized blades.