Beautifully balanced and simple Japanese kitchen knife with blades of blue Aogami stainless paper steel with a nashi finish meant to resemble the rough texture of a Japanese pear. The walnut handle is shaped in a western style for a familiar feel but with a beautiful Japanese balance. Unsurpassed in weight, feel, quality and price/performance, for a three-ply Japanese steel knife.
For what use is this knife suitable?
The long, narrow and delicate blade of the Sujihiki is particularly suitable for removing tendons and fat from meat, slicing meat or fish into fine slices without bones or filleting and skinning fish. The long blade makes it possible to cut the meat or fish from the heel to the tip in a single pulling motion..
The razor-sharp blades of the stainless nashi coating is irregular, and some knives can appear quite pitted - this is not a fault, but shows the craftsmanship of the maker and prevents food from sticking to the blade.
Wash by hand and dry well e.g. with the knife cloth - regular use is the best care!
Each knife is unique and comes in a high-quality cardboard box.
Be careful with Japanese knives - the steel is brittle. Do not cut bones, do not use them on hard surfaces.
- Hand wash
- Avoid soaking - especially with traditional knives, as this expands the wooden handles .
- Dry thoroughly
- Store individually
- Wipe with camelia oil if not used regularly