We are constantly on the lookout for budget priced knives that can perform in a professional or home kitchen with ease and reliability. They need to be easy to maintain, hold an edge for prolonged periods of use, and be relatively easy to sharpen once the edge loses its luster. We are therefore very pleased to offer these simple, well made knives to our customers, both pro and amateur.
The blade of this fine sujihiki is made from a stainless steel which the makers have called Inox. The word is a generic descriptor for stainless steels, but most often used for alloys that are made with molybdenum as an additive. These are very rugged blades that are fashioned out of a single Inox billet. They feature a full tang and bolsterless design. The handle is a classic western or wa style which is made from polyoxymethylene, or POM. POM is an engineered thermoplastic used in precision parts requiring high stiffness and excellent dimensional stability.
The sujihiki featured here falls in the middle of classic sujihiki lengths, so while it will require good board space, it is not too long for most kitchens or users. The knife will slice just about any protein, cooked or raw, that you care to throw at it. But it can also be used for other cutting tasks.
This is a really fine knife with performance and looks that equal knives costing much more. It is a great choice for someone looking to add a specialty blade to their knife quiver without breaking the bank.
Weight: 6.4 ounces
Blade Length: 275 mm
Total Length: 397 mm
Spine Thickness at Base: 2.3 mm
Blade Height at Base: 39.9 mm
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