HTO-WASU_SS.jpg
Togiharu Wa-Sujihiki with Saya
List Price: $
Price per Item: $189.50 – $209.50
  
  
  
 
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Togiharu Wa-Sujihiki with Saya
Item #: HTO-WASU
Size: 10.5" (27 cm)
Style: Slicer
Specifications

Style

Wa-Sujihiki

Steel Type

High chromium stainless steel

Saya Cover

Magnolia Wooden Cover Included

Blade

Double-Edged (70/30)

Blade Length

10.5" (270mm)

Handle Material

Octagonal Magnolia Wood Handle

*HRc

59±0.5

* 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 Togiharu Wa-series is the newest line of Togiharu brand knives. These elegant knives feature a stain resistant 70:30 western blade on a traditional Japanese magnolia wood handle with a water buffalo horn bolster. The Togiharu Wa-series are Korin’s most affordable line of wa-style knives and are highly recommended for those who enjoy the larger traditional Japanese handles but prefer a western style blade.

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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