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Sukenari


Sukenari Gingami No.3 Series Clad Wa Sujihiki (240mm and 270mm, 2 sizes, D-Shaped Magnolia Wood Handle)

Availability: Normally ships within 1 to 6 days


With the over 80 years of knife making history and specialized technical experience, Sukenari is very enthusiastic about producing knives which take advantage of the new generation of stainless cutlery steels and high performance tool steels.

The number of professional Chefs and home cooks that prefer the rust-resistance and ease of maintenance offered by stainless steel kitchen knives is growing every year. To meet these demands, Sukenari decided to produce a high-grade stainless steel kitchen knives with popular and reliable Hitachi Gingami No.3 Japanese stainless steel.

This Sukenari Wa Sujihiki uses a high-grade Japanese stainless steel Gingami No.3 (HRc. 60-61) for their cutting edge and an outer cladding of soft stainless steel for additional strength and toughness.

Sukenari Gingami No.3 Clad Wa Sujihiki knife comes with D-Shaped magnolia wood handle with a water buffalo horn ferrule, and also includes a matching magnolia wooden Saya (Sheath) for safekeeping.

Although this reasonable price ranged of Wa Sujhiki is not through Sukenari’s hammer forging process, blade is nicely hand sharpened and well handcrafted by Sukenari skillful craftsmen.

 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: Sukenari Gingami No.3 Series Wa Sujihiki

Blade Material: Gingami No.3 Clad

Rockwell Hardness (HRc): 60

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: D-Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule

Saya Included: No.

 

Wa Sujihiki 240mm (9.4")
Cutting edge length: 235mm
Total Length: 385mm
Blade Thickness: 2.4mm
Blade Width: 33mm
Handle Length: 140mm
Total Weight: 110g
Wa Sujihiki 270mm (10.6")
Cutting edge length: 260mm
Total Length: 410mm
Blade Thickness: 2.4mm
Blade Width: 35mm
Handle Length: 140mm
Total Weight: 130g


 

Sorry. This knife is not available for left handed version.

We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knives can be your special cooking partner for long time.

 

Important

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. 

  • Before starting to use the knife, please wash it with water for cleaning up.
  • Please do not put this knife in the dishwasher, please hand wash.
  • Please do not leave this knife in water or wet condition for long time.
  • After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, hard foods such as lobster and crab which have hard surface.
  • We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.
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