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Masakage Kiri Sujihiki 270mm

355.00

Free Shipping in North America over on orders $200.
$55 flat rate shipping Worldwide.

Sujihiki:
“Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra thin applications like Carpaccio a breeze to execute.

Knife Shape:	Sujihiki
Blade Length:	270mm
Steel Type:	VG10 Stainless Steel
Rockwell Hardness:	60:62
Handle Shape:	Oval
Handle Material:	Magnolia wood handle with Pakka wood collar
Blacksmith:	Hiroshi Kato
Knife Line:	Masakage Kiri

Care Instructions

Care for stainless steel knives

To maintain the edge, we recommend the usage of a Ceramic Honing Rod. Which can be purchased at 50% off with any knife purchase.
Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
Never twist, cleave or prise the blade.
Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
Store knives in a way that the blades will not knock into each other.
Never transport knives unprotected.

Check in store availability

City	In stock?
Calgary	In Stock
Calgary Farmers Market	Call for availability
Edmonton	In stock
Ottawa	In Stock
Vancouver	In Stock