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Togiharu Sujihiki Stag Handle
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Item #: HKR-HAR-S270-STG
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Size: 10.5" (27cm)
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Style: Slicer
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Togiharu Limited Edition knives are hand forged in Seki City by Hiromune Takaba, a renowned cutlery master. Takaba-san is most known for his katana, which typically sell for upwards of $20,000. The handles are crafted from a variety of materials including petrified wood, stag antler and mammoth tusk by Koji Hara. Hara-san is one of the top knife craftsmen in Japan. These are one of a kind, and will not be produced again.  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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