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Trancheringskniv 270 mm, HATSUKOKORO Hayabusa VG10 Tsuchime Sujihiki
Store owner replied: Tusen takk, og gratulerer med en flott kniv!
Sujihiki 270 mm, HATSUKOKORO Hayabusa VG10 Tsuchime Sujihiki
For those who slice roasts and salmon into whole slices.
You have another variant of this item in your wishlist.
Goes with the knife
Maintenance kit, keep the knife sharp
Sale price990,-
Regular price1 189,-
Cutting board 40×30 cm, TOMATOSHARP End grain ash
Sale price1 290,-
10Good Complete Sharpening Kit
Sale price2 190,-
Regular price2 990,-
Knife case, SHINOGI Case 15-25
Sale price4 990,-
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Sujihiki 270 mm, HATSUKOKORO Hayabusa VG10 Tsuchime Sujihiki
Sale price3 290,-
You have another variant of this item in your wishlist.
Description
Slicer from Hatsukokoro, for the last cut before you serve anything from cooked meat to raw fish. The length lets you make a single clean cut, which keeps the fibres of the protein intact.
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 HATSUKOKOROSpecifications
- Knife type
- Sujihiki (slicer)
- Region
- Amagasaki
- Steel
- VG10, stainless steel
- Blade length
- 270 mm
- Handle
- Teak with buffalo horn
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- HK-HAVG10-270SJ
- Weight
- 174 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: VG10
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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