Edge Type: Double Bevel Handle Type: Japanese Style, Wenge and Buffalo Horn Handle
Weight: 139 g
Blade Width: 45 mm Blade Thickness: 2 mm Handle Length: 140 mm
Handle Thickness: 30 mm
The Sujihiki blade is characterized by its narrow width and short height. These dimensions allow for less surface area and less friction when slicing through meat. This is a perfect combination for slicing through delicate fish in a single clean stroke, in particular for sashimi. This knife is also useful for such things as large pieces of meat from poultry. This blade is also characterized by double beveled edges.
This is a Sakai Takayuki Western style series that is resistant to rust. This series is called Ginga which means Galaxy, evident by the stunning visual patterns on the blades. The handle is beautiful Wenge wood. Wenge is an African timber that has a beautiful black and gentle color tone and a unique delicate grain. It is known as very strong and hard wood.
ZA-18 has features very similar to VG-10 steel. While VG-10 is the primary steel of the Takefu steel manufacturer, ZA-18 is made by Aichi Steel. The steels have a similar chemical composition, with ZA-18 having a slightly higher content of carbon, chromium, molybdenum and cobalt, and thus a little more strength, durability and corrosion resistance. The steel has been tempered to a hardness of around 61-63 HRC.
This series can be used widely from home to professional. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
It was a gift for my husband who is a chef. He liked the knive very much, its good in the hand.
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