Trancheringskniv 210 mm, SAISEI Kazutora Sujihiki
Saisei: restored in our workshop, one of a kind.
Launches Friday 13 November, 19:30
Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.
Get a reminder before the knife goes live.
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For those who slice roasts and salmon into whole slices.
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Launches Friday 13 November, 19:30
Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.
You have another variant of this item in your wishlist.
Specifications
- Knife type
- Sujihiki (slicer)
- Blade length
- 210 mm
- Edge
- 50/50
- Right-/left-handed
- For begge
- Item number (SKU)
- TS-SS-0204
- Weight
- 125 g
Description
Lang og slank trancheringskniv for rene skiver av stek, fisk og spekemat. Restaurert og slipt i Saisei-verkstedet i Trondheim.
Saisei
Saisei is our own knife series: used knives restored by us, IRO with handles made from collected plastic, and unused stock from the 1970s.
All knives from SaiseiAbout 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.
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
Goes with the knife
