Korin Special Inox Orange Handle Sujihiki
Description
About Korin Special Inox
The Korin Special Inox is an original design created by Korin's resident knife master, Chiharu Sugai and Knife System's founder, Junro Aoki. The special grade stain resistant AUS-10 steel has a higher carbon content, giving it the cut and feel similar to a carbon knife without the maintenance. Korin recommends this line for those with experience using a sharpening stone. The attractive orange handle is made of an easy-to-clean and bacteria resistant POM molded handle and topped with a stainless steel cap. With superior balance and a slightly weighted feel, these knives are comfortable in the hand and a pleasure to use.
The sujihiki is intended for slicing boneless protein. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. The sujihiki is often seen as the Western style equivalent of the traditional yanagi knife.
Country of Origin: Japan
Specifications
| Style | Sujihiki |
|---|---|
| Steel Type | Stain-Resistant Steel |
| Steel Material | AUS-10 |
| Saya Cover | Not Included |
| Knife Bevel | 70/30 |
| Handle Material | POM (Polyacetal Resin) |
| HRC | 60 |
| Knife Weight [grams] | 193 |
| Blade Width (Widest part of the blade) [inches] | 1.44 |
| Spine Width (Widest part of the spine) [inches] | 0.09 |
| Handle Length [inches] | 4.5 |
Use
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 page on sharpening tips.