The Sujihiki is a Japanese style kitchen knife that would be the equivalent of the western fillet knife. Its thin, pointed blade is designed to fillet and cut fish and meat precisely without damaging the food. Something as complicated as cutting very thin slices with a Sujihiki becomes a much easier and simpler task.
TECHNICAL DATA:
Sujihiki SanMai, high quality professional chef knife.
Sanmai, built in 3 layers.
Stainless steel and carbon steel for the cutting edge. 420C and 1095.
Hickory and bronze handle.
Edge: 250 mm.
Handle Size: 130 mm.
Total Size: 380 mm.
Weight: 122 gr.
Hand forged in my small workshop in Galicia.
CARING INSTRUCTIONS:
We recommend to wash the knife by hand after each use and dry immediately. DO NOT USE DISHWASHER
The knife will change color over time, this natural phenomenon is called patina and will not affect in any way the quality of your knife.
