Style : Sujihiki
Length : 240mm (9.4")
Weight : 4.0 oz
Blade Steel Type : Inox
Handle material : (Hō) Japanese Magnolia
Bolster material : Water Buffalo HornHRC : 58-59
Bevel Angle Ratio : 60/40
Cover : Not included
This rust-resistant Inox sujihiki has a double bevel blade but Japanese (wa) style handle. It's perfect for cooks who want an extremely sharp knife but don't want to maintain a carbon steel blade. This reasonably priced, high-quality knife is a good choice for both culinary students and professional cooks who don't want to pay a premium for a global Manufacturer name.
This knife is made in the honyaki style, meaning that it is made with one piece of metal. The advantage of this is that you can change the bevel angle by sharpening it to your liking.
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 pates. It can also be used instead of a yanagi to slice raw fish.
Please be aware that these knife handles are made using water buffalo horn which is a natural material. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn. It may be solid black, blonde or a mixture thereof. Thank you for understanding.
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