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Togiharu Molybdenum Gyutou, Sujihiki, Petty / Utility Knife - 3 Piece Set
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Item #: HKR-EA-3B
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Size: Gyutou 8.2" (21cm), Sujihiki 10.5" (27cm), Petty 5.9" (15cm)
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Style: Chef's, Slicer
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Specifications
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Style |
Gyutou, Sujihiki, Petty
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Steel Type |
Molybdenum Steel / AUS-8 |
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Saya Cover |
Not Included |
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Blade |
Double-Edged (70/30)
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Blade Length |
8.2" (210mm), 10.5" (270mm), 5.9" (150mm)
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Handle Material |
POM (Polyacetal Resin) |
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*HRc |
57 | | * 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 $30.00 and has been automatically added to the cost of your purchase.
The Sujihiki is a slicing knife intended for slicing boneless fish filets. It can also be used for slicing 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. The sujihiki is the Western-style equivalent the traditional yanagi knife. The gyutou is a versatile chef's knife. It can be used for cutting meat, fish and vegetables, making it suitable for preparing Western cuisine. Lightweight and thin, Japanese chef knives have a sharper blade and maintain their sharpness longer than most other chef knives.
The petty is a smaller chef knife that makes it a convenient size for peeling and other delicate work.
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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