Trancheringskniv 240 mm, HATSUKOKORO Chromax Oliven Sujihiki tomatosharp

Sujihiki 240 mm, HATSUKOKORO Chromax Olive Sujihiki

Name: Sujihiki 240 mm, HATSUKOKORO Chromax Olive Sujihiki
Brand: Hatsukokoro
SKU: HK-CX-OL-240SJ
Price: 2490.0 NOK
Availability: InStock

2 490,-

For those who slice roasts and salmon into whole slices.

In stock

Delivery in 1–3 working days in Norway
Free delivery in Norway over 2 500,-
30-day returns
Specialist shop with its own sharpening workshop

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

Sujihiki 240 mm, HATSUKOKORO Chromax Olive Sujihiki

2 490,-

Description

The Chromax series from Hatsukokoro has a core of Chromax steel (64–65 HRC) clad in stainless steel, which gives very high sharpness, long edge retention and little maintenance. This 240 mm sujihiki is a slicer for long, clean cuts in meat and fish, and the olive wood handle gives a warm, good grip.

Made by

HATSUKOKORO · Amagasaki

Hatsukokoro was started in Amagasaki near Osaka by a master smith who wanted to gather good knives from all over Japan under one name.

All knives from HATSUKOKORO

Specifications

Knife type: Sujihiki (slicer)
Region: Amagasaki
Steel: Chromax, semi-stainless steel
Blade length: 240 mm
Handle: Olive wood
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): HK-CX-OL-240SJ

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.

See all knife types

About the steel: Chromax

Chromax is developed specifically for kitchen knives, and is very hard. Such a hard metal gives the knife very good wear resistance. Chromax is much less prone to oxidation than carbon steel, and so stays sharp longer. If the knife is exposed to acid, a 'patina' will form on the knife.

Care: needs a little attention

See the difference between the steels

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.

See how to care for the knife · How to sharpen it yourself

See all knives