• Haruyuki Mugi Sujihiki 240mm from Haruyuki
  • Haruyuki Mugi Sujihiki 240mm from Haruyuki
  • Haruyuki Mugi Sujihiki 240mm from Haruyuki
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Haruyuki Mugi Sujihiki 240mm

Haruyuki Mugi Sujihiki 240mm

$249.00 CAD
$249.00 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.
Bridging the gap between Japanese and Western knives, the Mugi’s looks, feel, and sturdy steel make this a fantastic choice for someone used to Western-style knives, but wanting to take things to the next level.

Owned & Operated in Canada Ships from Calgary
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À propos du Haruyuki Mugi - Le Haruyuki Mugi est forgé à partir d'un acier inoxydable moderne spectaculaire appelé AUS-8, parfait pour ceux qui veulent un couteau haute performance qui n'est pas trop fragile. Il est super tranchant et garde très bien son tranchant, mais il ne demande pas autant d'entretien que certains aciers japonais traditionnels. Cela signifie que vous pouvez vous perdre dans le plaisir de cuisiner sans vous soucier de faire la vaisselle tout de suite.

Je suis un grand fan de cette finition « tsuchime » rugueuse et martelée. Elle montre l'amour qui entre dans la fabrication du couteau et son apparence est tout simplement magnifique. Le manche européen « yo handle » du Mugi, à la fois solide et imposant, lui confère une sensation familière qui inspire confiance à ceux d'entre nous qui ont grandi avec des couteaux occidentaux. Ensemble, ces éléments en font un couteau super élégant que j'adore.

Les couteaux Haruyuki sont fabriqués d'une manière qui combine l'ancienne tradition japonaise avec une technologie moderne efficace : les lames sont forgées à la machine pour une précision, une cohérence 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 par « Trancheur de viande » et il fait exactement ce que son nom suggère, parfait pour découper et trancher les rôtis, la dinde, les viandes crues, le poisson et toutes les autres protéines. Sa longueur de lame étendue vous permet de trancher en un seul long mouvement, au lieu de faire glisser le couteau d'avant en arrière dans un mouvement de scie. Cela facilite la réalisation de tranches nettes de poitrine de bœuf ou d'applications ultra-minces comme le Carpaccio.

 

Shape Sujihiki
Maintenance Level
Blade Length 240 mm |
Blade Height 34 mm
Thickness 1,9 mm
Weight 149 g
Steel Type AUS-8 Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 58 - 59
Edge/Bevel Double (50/50)
Handle Anse Occidentale - Pakkawood Mitre métallique
Knife Line Haruyuki Mugi
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: HAKU240SU

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: 5.0 / 5 from 7 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["cuts","knife","guy","slices"].

Review highlights

Reviews

Love this JP knife. Very

"Love this JP knife. Very light and fit for me to handle because I am not a professional chef😅"

— Rainbow L. (5/5)

A step above...

"This knife really is a step above any other knife I've used for carving. It's incredibly sharp and feels great in my hand. Thin slices are easy now!"

— Jerald F. (5/5)

Great knife. Does well in

"Great knife. Does well in slicing steaks. Love it!"

— Mary C. (5/5)

Great Sujihiki

"fantastic knife, perfect completion of my Haruyuki collection."

— Jean R. (5/5)

Completes My Collection

"Wow, this versatile guy is fantastic! True clean cut and isn't afraid of the heavy work! It is one of the longer blades I have without being a huge knife [and I have very small hands] so it is quickly becoming my go to for getting things done quickly with ease."

— Margaret H. (5/5)

Real craftsmanship

"A delight to use! Arrived reasonably quickly. Super sharp and possibly one of the comfiest handles in my collection."

— Lewis w. (5/5)

Haruyuki Sujihiki

"Probably the most attractive, functional and effective Knife in my collection. It molds to my hand and seems to caress the finely shaved slivers of meat effortlessly under its razor edge"

— Dane M. (5/5)

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