HMA-VGSU-270_SS.jpg
Masamoto VG Sujihiki
List Price: $
Price per Item: $222.50 – $242.50
  
  
 
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Masamoto VG Sujihiki
Item #: HMA-VGSU-270
Size: 10.5" (27cm)
Style: Slicer
September Promo : For every $500 spent, receive a $100 Korin Gift Card. See homepage for more details!
Specifications

Style

Sujihiki

Steel Type

Hyper Molybdenum-Vanadium Stain Resistant Steel (10AM Base Steel)

Saya Cover

Not Included

Blade

Double-Edged (70/30)

Blade Length

10.5" (270mm)

Handle Material

Duracon

*HRc

58-59

* Hardness Rockwell C scale

For Left-Handed Customer

  • This Western-style knife can be changed to left-handed by Korin's resident knife master.

  • The fee for this conversion is $20.00 and has been automatically added to the cost of your purchase.
The Masamoto VG series have a Hyper Molybdenum Vanadium stain resistant steel blade and a bacteria resistant duracon handle. The body of the blade has a wide rounded shape and a comfortable handle even for those with large hands. This line is often praised for having Masamoto’s famous edge and balance without being too heavy or too light.

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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