• Tsunehisa 440C Sanjusan 参拾参 Tsuchime Migaki Damascus Sujihiki 240mm T-03312: A slender Japanese yanagiba knife with a hammer-textured Damascus blade and octagonal wooden handle, ideal for precise meat slicing.
  • Tsunehisa 440C Sanjusan 参拾参 Tsuchime Migaki Damascus Sujihiki 240mm T-03312: a Japanese slicing knife with a damascus-patterned blade and dark wooden handle, ideal for precise meat and fish slicing.
  • Tsunehisa 440C Sanjusan 参拾参 Tsuchime Migaki Damascus Sujihiki 240mm knife showcasing its sharp steel blade emerging from a wooden handle, ideal for precise slicing of meats and proteins.
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Tsunehisa 440C Sanjusan 参拾参 Tsuchime Migaki Damas Sujihiki 240mm T-03312

Tsunehisa 440C Sanjusan 参拾参 Tsuchime Migaki Damas Sujihiki 240mm T-03312

$256.00 CAD
$245.00 CAD $256.00 CAD
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3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

Owned & Operated in Canada Ships from Calgary
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À propos de Tsunehisa - Ces couteaux sont fabriqués avec une philosophie de qualité abordable. Tsunehisa s'engage à fabriquer des lames japonaises haut de gamme en forgeant son acier à la machine afin de créer un produit fiable et constant à un prix avantageux. Tous leurs couteaux sont produits avec soin par une équipe d'artisans experts pour une finition artisanale.

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

Shape Sujihiki
Maintenance Level
Blade Length 240 mm |
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Octogone Chêne
Brand Tsunehisa
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: T-03312

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 2 reviews.

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Pretty good knife !

"Great knife!"

— John M. (5/5)

Gorgeous Knife

"This knife is beautiful from the handle, to the textured blade, to the long filleting cutting edge. Haven't used it too much yet but I have no doubt it will be amazing!"

— Ich D. (5/5)

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