• Haruyuki Nagisa Sujihiki 240mm from Haruyuki
  • Haruyuki Nagisa Sujihiki 240mm from Haruyuki
  • Haruyuki Nagisa Sujihiki 240mm from Haruyuki
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Haruyuki Nagisa Sujihiki 240mm

Haruyuki Nagisa Sujihiki 240mm

$289.00 CAD
$289.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
It’s hard to find a line of knives that ticks so many boxes. Brilliantly sharp, beautiful to look at, and easy to care for. Great for gifts or to add to your own knife arsenal.

Owned & Operated in Canada Ships from Calgary
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À propos de Haruyuki Nagisa - Haute performance, entretien minimal.

Le Haruyuki Nagisa est forgé à partir d'un acier inoxydable de haute technologie moderne appelé AUS-10, et j'en suis un grand fan. Il peut prendre et garder un tranchant, tout comme l'acier au carbone japonais traditionnel, sans être une corvée de rouille !

Cette magnifique lame présente une finition martelée « tsuchime » qui se transforme en un biseau poli avec des couches d'acier damas. Le mot « Nagisa » fait référence à l'endroit où les vagues s'écrasent sur la plage, inspiré par l'intersection des motifs damas et tsuchime. J'adore ce manche japonais « wa » car il concentre tout le poids du couteau dans la lame. Cela lui permet de faire plus de travail pour vous, de sorte que couper une pile de légumes semble facile.

Les couteaux Haruyuki sont fabriqués de manière à combiner l'ancienne tradition japonaise avec une technologie moderne efficace : les lames sont forgées à la machine pour une précision, une constance et un prix abordable inégalés. Des artisans qualifiés accomplissent chaque étape avec amour, du polissage et de l'affûtage de la lame à la fixation de son manche.

À propos de la forme - Sujihiki se traduit littéralement par "Trancheuse de viande" et fait exactement ce que le nom suggère. Il est parfait pour découper et trancher des rôtis, de la dinde, des viandes crues, du poisson et toutes les autres protéines. La longueur étendue de la lame permet de trancher d'un seul long coup au lieu de faire glisser le couteau d'avant en arrière dans un mouvement de sciage, et la surface réduite empêche la lame de coller à la viande. Des tranches de poitrine de bœuf nettes ou des applications ultra-fines comme le carpaccio deviendront un jeu d'enfant à exécuter.

Un sujihiki de 240 mm est excellent pour toutes les applications domestiques, pour trancher la volaille et les rôtis plus petits.

 

Shape Sujihiki
Maintenance Level
Blade Length 240 mm |
Blade Height 34,1 mm
Thickness 2,1 mm / 1,7 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 135 g
Steel Type AUS-10 Stainless Steel avec un revêtement en acier inoxydable
Dureté Rockwell 60 - 61
Edge/Bevel Double (50/50)
Handle Manche japonais (Wa) - Octogone Chêne
Knife Line Haruyuki Nagisa
Brand Haruyuki
Made in Tosa, Kochi, Japon

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 


SKU: HAEN240SU

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.0 / 5 from 3 reviews.

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"Really good"

— Alberto (5/5)

Makes a great Birthday Gift

"I bought the Haruyuki Nagisa Gyuto 210mm as a birthday gift for one of my son's. Enjoyed it so much, his wife said he BarBQ's more often just to use the knife. So, I bought this one for his next birthday. He really like the pair, now I have get him the smallest one in the set of three so he can have beautiful set. He is building a rack so he can display them in the kitchen."

— Greg P. (5/5)

Bends too easily

"WAY OVERPRICED. Although the knife was pleasantly sharp out of the box, its too thick for a Sujihiki yet too thin to hold its shape. Used it in a professional kitchen for a week and noticed a 4+ degree bend from tip to choil. Unless you have a saya I would not buy this knife."

— Liam G. (2/5)

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