Availability: Normally ships within 1 to 2 days
The Chrome Molybdenum Vanadium high carbon stainless steel blade of Masamoto’s ST Series is Sub-Zero quenched during heat-treatment. This allows their HRc. 62 blade to be much tougher and more resistant to damage than conventional blades and improves edge retention.
This knife uses a full tang construction and has a stainless steel bolster, which improves blade balance. The black Pakka wood (Resin-stabilized wood composite) handle scales is permanently riveted to the tang and are both water- resistant and bacteria-resistant, which makes them ideal for use in professional kitchens. The edges of the handle and bolster have also been rounded-off to allow a comfortable, secure grip.
The blade is fully hand-sharpened by Masamoto’s craftsmen, so you can experience its extreme sharpness and high cutting performance straight from the box!
The long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.
Knife Model: Masamoto ST Series Sujihiki
Blade Material: The Chrome Molybdenum Vanadium high carbon stainless steel
Rockwell Hardness (HRc): 62
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.
| Sujihiki 240mm (9.4")|
Cutting edge length: 245mm
Total Length: 365mm
Blade Thickness: 2.4mm
Blade Width: 38mm
Handle Length: 115mm
Total Weight: 170g
Sujihiki 270mm (10.6")
Masamoto’s craftsman is ready to make the left handed version with suitable edge geometry by hand whetstone re-sharpening process at the following additional cost.
Please allow 2 to 3 business days for shipping.
For your information, most of the Japanese Kitchen knives come originally with double bevel edge sharpened 70/30 (face side/back side) for Western style knives. This geometry came from Japanese Traditional knives with single bevel edge and Shinogi blade construction. This is one of the special features and reasons why Japanese knives have an excellent cutting performance.
However, this 70/30 edge geometry is designed for right hand use, so we have a service to modify it to 30/70 for left handed users with re-sharpening process by skilled craftsman.
We believe quality and performance of Japanese knives are best in the world and hope you enjoy the fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for a long time.
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
Easy to take care and pretty practical I still prefer my KS series!!!