Sujihiki cutting knife - Kane Tsune

Want a professional kitchen knife for you or an original gift idea?

We offer you the essential knife for all professionals and/or amateurs who want cooking done according to the rules of the art.

The Sujihiki cutting knife, with its rigid blade, is ideal for clean and precise cutting of all types of food. It allows you to slice meat or fish with ease, to obtain beautiful, thin and even slices.

• Its 210 mm blade long, made of steel DSR-1K6 with high carbon content, its hardness is 58 HRC on the Rockwell scale will provide perfect resistance against micro shocks due to daily cutting and therefore a long life always of the same quality. The Tsuchime finish blade with its elegant hammering has in fact a non-stick property; the hollows thus formed act as cells, allowing cut food not to stick to the blade.

• Its handle is made of Plywood, a wood and resin plywood which offers a robust, moisture-resistant result and a pleasant grip. The black bolster ensures the balance of the knife and makes it easy to hold the tool at all times even during intensive use

This Sujihiki cutting knife with its sleek design is handcrafted in Japan in the town of Seki, known locally for making knives, it will enhance all your dishes and refined meals!

Using advice :

The blade contains a higher than average level of carbon, so it will be more susceptible to corrosion. If it is not washed and dried properly, it may rust. Store in a dry place.

Please note: for optimal preservation of its qualities and long-term performance, this knife is not recommended for use in the dishwasher. Simply wash it by hand with mild soap, rinse it and dry it immediately.

Despite its superior rigidity, like any knife, the Sujihiki knife must be well sharpened to maintain the quality of its edge. You can sharpen the blade using a sharpening stone , preferably. In addition, always use a cutting board, this way you preserve the edge of the blade longer.