Sujihiki 240 mm, MASAMOTO KS Sujihiki with saya
For those who slice roasts and salmon into whole slices.
Carbon steel: dry it right after use.
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Saya (wooden sheath) included
Goes with the knife
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Description
MASAMOTO KS Sujihiki 240 mm is a piece of Japanese knife craft made for precise slicing of meat and fish. Made from high-quality carbon steel, it is very sharp and precise, for thin, even slices and careful carving.
The slim profile and balance give you control and comfort while you work. The wooden handle sits well in the hand. The wooden saya (knife sheath) included lets you store and carry the knife safely.
Whether you are a professional chef or a keen home cook, MASAMOTO KS Sujihiki is a knife built on quality, tradition and performance.
Masamoto · Kanto, Tokyo
Masamoto is one of Japan's oldest and best-known makers of kitchen knives, founded in Tokyo in the 1800s. The brand is known among professional Japanese chefs, particularly in sushi and kaiseki cooking.
All knives from MasamotoSpecifications
- Knife type
- Sujihiki (slicer)
- Hardness
- 62-63 HRC
- Blade length
- 240 mm
- Handle
- Magnolia with buffalo horn
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- MAS-KS-S-240S
- Weight
- 111 g
About the knife type: Sujihiki (slicer)
A sujihiki is a Japanese slicer for thin slices of meat and fish, widely used in sushi restaurants and professional kitchens. The blade is long and narrow. The pointed tip enters the piece easily, and the long edge cuts through in one stroke without tearing the fibres.
About the steel: White #2 (Shirogami #2)
Care and maintenance
Carbon steel: rinse and dry the knife right after use. A little dark patina is normal and protects the steel.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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