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The sujihiki knife for optimal fish cuts!
20cm damascus blade: 69 overlapping layers of stainless steel
1% carbon-enriched VG10 Japanese steel core
Hardness of 60HRC on the Rockwell scale: efficient cutting edge
Black pakkawood handle - 3 rivets hold the blade in place
Western shape for ambidextrous, ergonomic use
Made in Seki, Japan
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This sujihiki knife is perfect for slicing your fish! Its long, thin blade allows you to produce even slices of your favorite fish. Like a Fileting knife, it's easy to prepare salmon! Be careful not to use it on hard foods such as bones or frozen foods.
This Japanese kitchen knife features a damascened blade, produced by a high-quality forging technique. This method consists of manufacturing a rigid steel core, surrounded by several layers of softer steel. This protects the core of the blade while balancing out its hardness.
The core of this blade is made from high-quality Japanese VG10 steel. This steel contains around 1% carbon, which increases the blade's hardness. As a result, your knife achieves a hardness of 60HRC on the Rockwell scale, offering excellent edge retention and an efficient cutting edge.
To complete the damascus structure, 68 layers of stainless steel are added around the core. These layers provide extra protection and make your blade less brittle in use. The different layers of steel create fine, elegant wave patterns across the entire surface of the blade, adding a distinctive aesthetic touch.
This Japanese knife features a handle made from black pakkawood, a composite material renowned for its durability. Pakkawood is made by combining resin and laminated wood, resulting in a material that has both the advantages of composite and the natural appearance of wood.
The handle is designed in a Western shape, making it suitable for both right- and left-handed cooks. This design ensures an ergonomic grip, offering optimum maneuverability, particularly appreciated during prolonged use in the kitchen.
To ensure a secure hold, 3 stainless steel rivets are added to the handle, holding the full tang blade in place. In addition, a stainless steel bolster is integrated to link the blade to the handle, contributing to the knife's optimal balance.
To care for your damask knife, it's important to wash it only by hand with a soft sponge. Once cleaned, wipe immediately with a cloth to remove all traces of moisture and store in a dry place. Do not use the dishwasher or leave it to soak in the sink.
Find the rest of Satake' s 69-layer damascus knives on KnifeLeader.eu!
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