The Sujihiki is a long narrow blade designed for slicing any raw or cooked flesh (meat, poultry, game & fish) with consummate ease. The reduced surface area means that even the most fatty or oily flesh does not stick to the side of the blade. Whether you are preparing see through slices of Carpaccio, carving the Sunday joint or portioning fish this knife will make any flesh cutting task really simple.
Stunningly beautiful, scalpel sharp and easy to resharpen, these knives are stainless and very easy to maintain.
The 35 layers not only make these blades aesthetically appealing but add immense strength thus facilitating a thinner, yet stronger, and therefore sharper blade. The thinness of the hard central core and s
The central core of the 35 layer JKC Tamahagane Damascus steel is a High Carbon Super Steel known as VG10. This High Carbon Super Steel has the highest recommendations in the production of knives by authorities such as the British Steel Confederation and the Solingen Institute of Steel. The JKC 35 Layer Tamahagane Collection blades have all been hardened to an outstanding 60:62 HRC and with the inclusion of Cobalt in the alloy are easier to maintain than most Stainless High Carbon or other VG10 blades.
The ergonomic traditional handles are composed of Ebony black Pakkawood, a laminated hard wood with silicon injection, which is reserved for only the finest knives and secured to the tang by three steel rivets for ultimate durability
| Blade construction: || Forged. 35 layer Damascus with a VG 10 central core |
| Handle construction: || Laminated wood with silicon injection |
| Cleaning: || NOT RECOMMENDED for Dishwasher. Hand wash – mild detergent. DRY IMMEDIATELY |
| Sharpening: || JKC Whetstone Kit or JKC KC 200 or KC300 Water Wheel Sharpener |
| Storage: || In a JKC Magnetic wood block / magnetic knife bar/ in the packaging box/ separate area in knife drawer |
| Blade length: || 150mm (~6“) |
| Country of Origin: || Japan |
| SPECIAL NOTES: || This knife should not be used for ANY kind of twisting or prising. Do not use on bone or frozen foods. |