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Sakai Takayuki Kurokage | 240 Sujihiki Knife
Crafted from VG10 stainless steel, the Kurokage range from Sakai Takayuki have a distinct look and ample cutting ability. Grind is middle level, not too thin to overly worry, but not too thick as to overly affect cutting performance.
- Sakai Takayuki Japanese Knife
- 240mm Sujihiki (slicing) Knife
- VG10 Stainless Steel / Stainless Clad
- Black Teflon Coating*
- Wenge Handle w/ Buffalo Ferrule
- Crafted in Japan
- Edge Length: 251mm | Overall Length: 403mm | Blade Height: 37mm | Weight: 152g
- Blade Thickness: (A) 1.9 (B) 1.7 (C) 0.8
* Black coating will wear over time, like all kuro / kurouchi it can be scratched and marked during use.
Japanese Kitchen Knife | Sujihiki (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.
$80.97
Original: $231.35
-65%Sakai Takayuki Kurokage | 240 Sujihiki Knife—
$231.35
$80.97Product Information
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Description
Crafted from VG10 stainless steel, the Kurokage range from Sakai Takayuki have a distinct look and ample cutting ability. Grind is middle level, not too thin to overly worry, but not too thick as to overly affect cutting performance.
- Sakai Takayuki Japanese Knife
- 240mm Sujihiki (slicing) Knife
- VG10 Stainless Steel / Stainless Clad
- Black Teflon Coating*
- Wenge Handle w/ Buffalo Ferrule
- Crafted in Japan
- Edge Length: 251mm | Overall Length: 403mm | Blade Height: 37mm | Weight: 152g
- Blade Thickness: (A) 1.9 (B) 1.7 (C) 0.8
* Black coating will wear over time, like all kuro / kurouchi it can be scratched and marked during use.
Japanese Kitchen Knife | Sujihiki (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.
