Knives
HGL-HGSU_SS.jpg
Glestain Indented-Blade Sujihiki
List Price: $
Price per Item: $225.00 – $357.50
  
  
    
  
 
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Glestain Indented-Blade Sujihiki
Item #: HGL-HGSU
Size:
Style: Slicer
Specifications

Style

Sujihiki

Steel Type

Stain Resistant Acuto Steel

Saya Cover

Not Included

Blade

Double-Edged (70/30)

Blade Length

9.4" (240mm), 10.5" (270mm)

Handle Material

Composite Wood

*HRc

58-59

* Hardness Rockwell C scale

For Left-Handed Customer

  • Glestain Knife blades need to be special ordered to Japan and the cost is an additional 30% of the price of the right-handed knife. Please allow us to take 4 to 6 weeks.
Glestain knives are immediately recognizable by their unique design. "Dimples" in the blade's surface reduce surface tension between the blade and the food being cut, allowing faster, easier, and more efficient cutting. The blade is constructed of Glestain's original Acuto steel, which undergoes a sub-zero manufacturing process that ensures a very hard (HRC 58-59) and durable edge. Each Glestain knife comes with a balanced, water resistant hardwood handle fastened with stainless-steel rivets.

The Sujihiki is a slicing knife intended for slicing boneless fish filets. It can also be used to slice boneless roasts, hams and poultry breasts. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly using the entire length of the blade. The sujihiki is the Western-style equivalent the traditional yanagi knife.

For those who would like the convenience of the sujihiki, but blade of a yanagi for fish only, please try Korin's Blade Alteration Services. We will change your sujihiki knives to fit your needs in the kitchen.

General knife care tips and warnings

  • Never wash knives in the dishwasher
  • Stain-resistant knives are not stainless.
  • Improper care will result in rusting and chipping.
  • Please wipe knives dry after use to prevent rusting.
  • Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
  • We advice all customers to always use sharpening stones to sharpen or hone knives.

For more information, please check our pages on different types of sharpening stones or sharpening tips.




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