The Sujihiki is a long carving knife perfect to cut extra thin slices of meat and poultry. It also shines when comes the time to remove skin from a fish. Its extensive reach allows for a single slicing motion from heel to tip that leaves no uneven marks. The narrow blade reduces friction and eases handling. The Sujihiki is a speciality knife that will see quite a bit of use in western kitchens.
The blade is 240mm of TUS Stainless Steel, capable of resisting corrosion and surviving intense kitchen use.
The handle is made of two-tone stamina wood, soaked in resin for an increased resistance to humidity and use.
Knives from the TUS line are very light and well balanced, which makes them the ideal choice for long food preparations or for people whose hands tire during repetitive manual tasks.
The city of Seki (Sakai), Japan, is known for being the Japanese capital of swords and cutlery for over 600 years. The city contains the accumulated knowledge of generations of blacksmiths who perfected the art and science of samurai swords. Today, the master craftsmen (some octogenarians) still apply and pass on their expertise even though the warlords have now long been replaced by culinary chefs as main customers. Sakai Takayuki Aoki Hamono Seisakusho is one of the most famous and renowned manufacturers of Seki, which hires several generations of blacksmiths and apprentices. The company offers a large variety of kitchen knives, for both professional chefs and home cook. We have made our selection by keeping in mind that we want to offer you good value for your money as well as the best knives for your needs.
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|Country of origin||Japan|
|Handle||Two shades stamina & resin|
|Material||TUS High Carbon Stainless steel|
|Rockwell hardness||HRC 56-58|