Knives
HMB-VGSU_SS.jpg
Masanobu VG-10 Sujihiki
Price per Item: $398.00 – $418.00
  
  
    
  
 
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Masanobu VG-10 Sujihiki
Item #: HMB-VGSU
Size: 10.5" (27cm)
Style: Slicer
Specifications

Style

Sujihiki

Steel Type

VG-10 Cobalt Stain Resistant Steel

Saya Cover

Not Included

Blade

Double-Edged (70/30)

Blade Length

10.5" (270mm)

Handle Material

Pressed wood with nickel silver bolsters

*HRc

59-60

* 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 Masanobu Suhihiki's do NOT fit in wooden saya covers provided by KORIN

- As seen on Wall Street Journal, December 2011

- As seen on Glee Magazine, February 2007

Masanobu knives are made out of a VG-10 cobalt stain resistant steel blade and a pressed wood handle with a metal bolster to provide exceptionally balanced weight. This line was developed by combining traditional Japanese knife aesthetics with state of the art computerized laser processing technology. The VG-10 cobalt blade is one of the highest quality steels used in knife production, and has an excellent edge retention. Masanobu knives are available in the standard and damascus styles. Masanobu Damascus knives are laser printed to have a damascus look and without sacrificing sharpness. Left-handed users must have Masanobu Damascus line knives converted for left-handed use.

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.


Executive Chef Michael Romano
Union Square Cafe

- As seen in glee Magazine February 16, 2007
- As seen in Kitchen & Bath Magazine Summer, 2009

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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