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Makoto Kurosaki SG2 | 270 Sujihiki Knife
Crafted by famed blacksmith Makoto Kurosaki, these knives are all class. Forged with high-performance, powdered SG2Ā stainless steel.
- Makoto Kurosaki Japanese Knife
- 270mm Sujihiki (slicing) Knife
- SG-2 Powdered Stainless Steel
- Soft Stainless Cladding
- Sakura (Cherry Wood) Handle, Cherry Pakka Ferrule
- Hand-crafted in E chizen-Fukui, Japan
- Edge Length: 271mm | Overall Length: 422mm | Blade Height: 42mm | Weight: 155g
- Blade Thickness: (A) 2.3 (B) 1.9 (C) 0.8
Ā Ā
* AsĀ our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
Ā
Japanese Kitchen Knife | SujihikiĀ (Slicing Knife)
The Sujihiki knife is a great knife to have in your kitchen, traditionally used in Japan as a slicing knife (the home version of a Yanagiba (Sashimi knife)), it also works very well for general kitchen duties as a utility knife. The sujihiki is a light and nimble knife, long, thin and narrow with a double bevel grind. They obviously do work well for preparing sashimi, but also a wide variety of other slicing tasks.
$81.21
Original: $232.04
-65%Makoto Kurosaki SG2 | 270 Sujihiki Knifeā
$232.04
$81.21Product Information
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Description
Crafted by famed blacksmith Makoto Kurosaki, these knives are all class. Forged with high-performance, powdered SG2Ā stainless steel.
- Makoto Kurosaki Japanese Knife
- 270mm Sujihiki (slicing) Knife
- SG-2 Powdered Stainless Steel
- Soft Stainless Cladding
- Sakura (Cherry Wood) Handle, Cherry Pakka Ferrule
- Hand-crafted in E chizen-Fukui, Japan
- Edge Length: 271mm | Overall Length: 422mm | Blade Height: 42mm | Weight: 155g
- Blade Thickness: (A) 2.3 (B) 1.9 (C) 0.8
Ā Ā
* AsĀ our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
Ā
Japanese Kitchen Knife | SujihikiĀ (Slicing Knife)
The Sujihiki knife is a great knife to have in your kitchen, traditionally used in Japan as a slicing knife (the home version of a Yanagiba (Sashimi knife)), it also works very well for general kitchen duties as a utility knife. The sujihiki is a light and nimble knife, long, thin and narrow with a double bevel grind. They obviously do work well for preparing sashimi, but also a wide variety of other slicing tasks.
