Kanetsugu Molybdenum Sujihiki 240mm (9.4")
Specifications
- Style: Sujihiki
- Length: 240mm (9.4")
- Weight: 4.64 oz
- Blade Steel Type: Molybdenum Vanadium
- Handle Material: Polypropene
- HRC: 57-58
- Bevel Angle Ratio: 50/50
- Cover: Not included
Blade & Handle
Seki Kanetsugu applies their expertise in crafting traditional knives to produce knives that appeal to non-Japanese cooks. The sujihiki is the Japanese version of the classic Western slicing knife, but the blade is thinner and holds a sharper edge. One reason Kanetsugu's brand name is not more widespread is that they are the original equipment manufacturer (OEM) for several famous German and Japanese knife brands.
Sujihiki Knife
The long blade of this knife is ideal for carving cooked meats and slicing terrines and pates. It can also be used instead of a yanagi to slice raw fish.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Kanetsugu Molybdenum Sujihiki 240mm (9.4")
Kanetsugu Molybdenum Sujihiki 240mm (9.4")
Specifications
- Style: Sujihiki
- Length: 240mm (9.4")
- Weight: 4.64 oz
- Blade Steel Type: Molybdenum Vanadium
- Handle Material: Polypropene
- HRC: 57-58
- Bevel Angle Ratio: 50/50
- Cover: Not included
Blade & Handle
Seki Kanetsugu applies their expertise in crafting traditional knives to produce knives that appeal to non-Japanese cooks. The sujihiki is the Japanese version of the classic Western slicing knife, but the blade is thinner and holds a sharper edge. One reason Kanetsugu's brand name is not more widespread is that they are the original equipment manufacturer (OEM) for several famous German and Japanese knife brands.
Sujihiki Knife
The long blade of this knife is ideal for carving cooked meats and slicing terrines and pates. It can also be used instead of a yanagi to slice raw fish.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Specifications
- Style: Sujihiki
- Length: 240mm (9.4")
- Weight: 4.64 oz
- Blade Steel Type: Molybdenum Vanadium
- Handle Material: Polypropene
- HRC: 57-58
- Bevel Angle Ratio: 50/50
- Cover: Not included
Blade & Handle
Seki Kanetsugu applies their expertise in crafting traditional knives to produce knives that appeal to non-Japanese cooks. The sujihiki is the Japanese version of the classic Western slicing knife, but the blade is thinner and holds a sharper edge. One reason Kanetsugu's brand name is not more widespread is that they are the original equipment manufacturer (OEM) for several famous German and Japanese knife brands.
Sujihiki Knife
The long blade of this knife is ideal for carving cooked meats and slicing terrines and pates. It can also be used instead of a yanagi to slice raw fish.
