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A sujihiki knife ideal for slicing fish!
Molybdenum-enriched stainless steel blade - Solid
Sharpens easily - Rockwell hardness of 57HRC
Western-shaped handle for ergonomic grip
Made of black ABS: robust synthetic material for long-term durability
Features 3 stainless steel rivets to hold the full tang blade in place
Made in Seki, Japan
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The sujihiki knife is ideal for slicing fish! Like a Fileting knife, its long, thin blade enables you to produce even slices of your fish. Whether you're slicing salmon or sole, you'll have no trouble making thin slices! Just be careful not to use it on hard foods such as bones or frozen foods.
This Japanese knife features a stainless steel blade enriched with vanadium and molybdenum, guaranteeing greater resistance to shock and corrosion. These elements reinforce the alloy's hardness, reaching around 57HRC on the Rockwell scale. As a result, your Japanese kitchen knife is easy to sharpen and maintains a long-lasting edge.
You can stone-sharpen your Satake knife or sharpen it regularly with a Sharpening steel to always maintain an effective edge. This hardness offers the perfect compromise between ease of sharpening and cutting performance.
This knife is laser-sharpened and ready to use as soon as you receive it. What's more, the blade has been polished, offering an elegant finish that adds a touch of refinement to your kitchen equipment.
This Japanese sujihiki features a black ABS handle, a synthetic material renowned for its robustness. This material is highly resistant to moisture and abrasion, ensuring great reliability.
The handle, cut in a Western shape, is designed to suit all cooks, whether left- or right-handed. It guarantees an ergonomic grip, offering optimum comfort even during prolonged use in the kitchen.
Three stainless steelrivets secure the full tang blade to the handle, ensuring maximum strength. In addition, a stainless steel bolster connects the handle to the blade, providing optimum balance for precise use.
To care for your Japanese sujihiki knife, wash only by hand with a non-abrasive sponge. After cleaning, dry immediately and store in a dry place. It is essential not to soak it in water, nor to put it through the dishwasher.
Choose a Satake Japanese knife on KnifeLeader.eu!
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