Sujihiki or slicing knife for consummate preparation of fish, meat & game and the perfect carving blade. The length and unique hamaguri grind makes this an essential size shape for any professional or passionate cook faced with the challenge of preparing and presenting many different kinds of flesh. The 'Hamaguri' grind imbues greater life to the fine edge so over time regular users of this much loved slicer notice that this narrow blade outlasts European versions not just during the process of carving/slicing but the actual life time of the knife. The fine hand crafted edge will need far less sharpening than single layer or machine made blades and benefits enourmously from simply being 'stropped' or swept gently on newspaper or special leather strop 5 to 10 times after every 2 or 3 uses.
SPECIAL NOTES: 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 or for any use other than food preparation. ONLY FOR CULINARY USE.
|Knife Style||Western (Double Bevelled)|
|Blade Material||Stainless Steel|
|Core steel type||Swedish Stainless steel|
|Purchase Includes||One free sharpening|
|Care & Extra Notes||Hand wash Only/ Not to be used on bones & frozen food|