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Togiharu G-1 Molybdenum Sujihiki
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Item #: HKR-KG-S270
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Size:
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Style: Slicer
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Specifications
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Style |
Sujihiki |
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Steel Type |
Molybdenum Steel / AUS-10 |
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Saya Cover |
Not Included |
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Blade |
Double-Edged |
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Blade Length |
10.5" (270mm) |
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Handle Material |
POM (Polyacetal Resin) |
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*HRc |
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.
- As seen in Kitchen & Bath Magazine Summer '09The 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.
We advise all customers to have a skilled sharpener put the initial blade on knives, due to how the initial blade serves as a sharpening guide in the future. Korin offers a complimentary initial sharpening and uraoshi sharpening with every purchase.
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