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Ryusen Japan | Fukakuryu Kai 270 Sujihiki Knife
Hand-crafted in Echizen, Japan from high-performance stainless steel, this range is as lovely in hand as it is to look at. One of the most exciting releases of the year.
- Ryusen Japan, Fukakuryu Kai range
- 270mm Sujihiki Knife
- Crafted in Echizen City, Japan
- ATS-314 Stainless Steel Core
- Stainless 63-Layer Damascus Clad
- Birch Wood Handle
- Handles are highly figured and will differ
- Crafted in Japan
- HRC 61
- Edge Length: 274mm | Overall Length: 429mm | Blade Height: 41mm | Weight: 196g
- Blade Thickness: (A) 2.4 (B) 2.3 (C) 0.5
* AsĀ our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
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.
$605.39
Ryusen Japan | Fukakuryu Kai 270 Sujihiki Knifeā
$605.39
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Description
Hand-crafted in Echizen, Japan from high-performance stainless steel, this range is as lovely in hand as it is to look at. One of the most exciting releases of the year.
- Ryusen Japan, Fukakuryu Kai range
- 270mm Sujihiki Knife
- Crafted in Echizen City, Japan
- ATS-314 Stainless Steel Core
- Stainless 63-Layer Damascus Clad
- Birch Wood Handle
- Handles are highly figured and will differ
- Crafted in Japan
- HRC 61
- Edge Length: 274mm | Overall Length: 429mm | Blade Height: 41mm | Weight: 196g
- Blade Thickness: (A) 2.4 (B) 2.3 (C) 0.5
* AsĀ our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
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.
