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JKC 63 Layer Sujuhiki (240mm & 270mm)

The Sujihiki is a long narrow blade designed for slicing 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 transparent slices of Carpaccio, carving the Sunday roast or portioning fish or meat this blade will transform this sometimes tricky challenge into a satisfying pleasurable ritual. Although the single bevel yanagiba is generally recommended for sashimi preparation this blade is so supremely keen and beautifully balanced it can easily be adapted for this purpose especially for those more comfortable with western style moroha blades.

These stunningly beautiful, scalpel sharp stainless 63 layer Damascus blades have exceptionally keen enduring edges whilst being easy to re-sharpen.

The central core of the 63-layer JKC Damascus Collection steel is a High Carbon Chrome Vanadium (HCCV) Stainless Steel. HCCV is a recent addition to the selection of Super Steels used by Japan’s most revered smiths in the manufacture of outstanding culinary knives. JKC 63 Layer Damascus Collection blades are hardened to 58:60 HRC providing very enduring edges, which are incredibly easy to resharpen.

The 63 layers imbue the blade with a truly eye-catching wood like rippled pattern; this intricate complex process not only creates an aesthetically delightful effect. More importantly, layering adds immense strength thus facilitating a thinner, yet stronger, and therefore sharper blade.

The handles are composed of Ebony black Pakkawood; a laminated hard wood which is silicon injected for optimum longevity and hygiene.  Pakkawood is reserved for the finest knives. The handles are secured to the tang by three steel rivets. Traditional handles have seen resurgence amongst professional chefs who find them supremely ergonomic and durable.

SPECIAL NOTES: Hand wash only. Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.

Includes: One Free Sharpening

 CLICK HERE TO SEE JKC 63 LAYERS COLLECTION

Blade Length: 240mm/270mm

Total Length:  370mm/400mm

Thickness: 2mm  

Total Weight: 171g/217g

Core steel:  HCCV

Laminate steel: Nickel Stainless Steel

Rockwell:  58-60

Layers: 63

Handle: Pakka wood with silicon injection

Country of Origin: Japan

 

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Price: £239.00
Cleaning

NOT RECOMMENDED for Dishwasher. Hand wash – mild detergent. DRY IMMEDIATELY

Sharpening
Storage
SPECIAL NOTES

Knives can be posted back to us for one free sharpening to 36 Baker St. Branch.

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