Sukenari AS Kiritsuke Sujihiki 240mm
Core Steel is Aogami Super with a stainless steel cladding. The combination gives you the benefits of carbon with added ease of use.
Sukenari Hamano, founded in 1933 by Hanyoki Toukichi after his work with Mosamoto, and now located in the Toyoma prefecture of Japan, is exceptionally highly regarded.
These professional grade blades are hand forged using old techniques and newer materials, and are known by professionals to be some of the finest knives available. They combine beauty and utility in a way that is rare.
Pair with one of our custom handles for an unparalleled piece.
Specifications:
Knife Type: Kiritsuke Sujihiki
Steel Type: Aogami Super
HRC: 63-64
Blade Type: Single edged blade
Blade Length: 240mm (9.4"")
Blade Height: 32mm (1.3"")
Blade Thickness: 2.7mm
Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
- Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use on hard melons or items that may torque the blade.
- Description
Sukenari AS Kiritsuke Sujihiki 240mm
Core Steel is Aogami Super with a stainless steel cladding. The combination gives you the benefits of carbon with added ease of use.
Sukenari Hamano, founded in 1933 by Hanyoki Toukichi after his work with Mosamoto, and now located in the Toyoma prefecture of Japan, is exceptionally highly regarded.
These professional grade blades are hand forged using old techniques and newer materials, and are known by professionals to be some of the finest knives available. They combine beauty and utility in a way that is rare.
Pair with one of our custom handles for an unparalleled piece.
Specifications:
Knife Type: Kiritsuke Sujihiki
Steel Type: Aogami Super
HRC: 63-64
Blade Type: Single edged blade
Blade Length: 240mm (9.4"")
Blade Height: 32mm (1.3"")
Blade Thickness: 2.7mm
Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
- Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use on hard melons or items that may torque the blade.