Sujihiki 240 mm, TSUNEHISA A10 Nawame Burnt Oak Sujihiki
For those who slice roasts and salmon into whole slices.
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Description
A Japanese knife made for long, clean slices of meat, fish and roasts. The narrow A10 steel blade gives precise cuts with very little resistance.
Tsunehisa · Tosa, Seki og Sakai, Japan
Tsunehisa gathers knives from several of Japan's knife regions. The idea is simple: each region has its own steel and its own way of making a knife.
All knives from TsunehisaSpecifications
- Knife type
- Sujihiki (slicer)
- Steel
- AUS10, stainless steel
- Blade length
- 240 mm
- Handle
- Burnt oak
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- TH-A10-NAWAME-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.
About the steel: AUS10
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.
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