Kaizen Ao Sujihiki 240mm
SPECIFICATIONS
Knife Style: Sujihiki
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Octagonal Walnut
Bolster: Black Pakkawood
Blade Size: 240mm
Heel Height: 36mm
Spine Thickness: 3.8mm
Weight: 148g
Made in Japan by a 4th generation workshop established in Tosa completely by hand forged from Aogami Blue #2 Steel. The Kaizen Carbon Steel series is known to not only take a very sharp edge, but also to provide the user with an optimal cutting experience while keeping in mind the edge geometry and balance which both play a large role in the performance of a knife. To compliment this beautiful piece of art, the Kakushin Kanji can be found engraved on the side of the blade to demonstrate our long lasting relationship (革新).
Sujihiki knives are designed for slicing nearly any type of boneless protein. The name translates to Flesh Slicer and is extremely popular in North America. While many use the long and thin blade to cut large roasts, others use it on fish and vegetables.Product Information
Product Information
Shipping & Returns
Shipping & Returns
Kaizen Ao Sujihiki 240mm
Kaizen Ao Sujihiki 240mm
SPECIFICATIONS
Knife Style: Sujihiki
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Octagonal Walnut
Bolster: Black Pakkawood
Blade Size: 240mm
Heel Height: 36mm
Spine Thickness: 3.8mm
Weight: 148g
Made in Japan by a 4th generation workshop established in Tosa completely by hand forged from Aogami Blue #2 Steel. The Kaizen Carbon Steel series is known to not only take a very sharp edge, but also to provide the user with an optimal cutting experience while keeping in mind the edge geometry and balance which both play a large role in the performance of a knife. To compliment this beautiful piece of art, the Kakushin Kanji can be found engraved on the side of the blade to demonstrate our long lasting relationship (革新).
Sujihiki knives are designed for slicing nearly any type of boneless protein. The name translates to Flesh Slicer and is extremely popular in North America. While many use the long and thin blade to cut large roasts, others use it on fish and vegetables.Original: $205.14
-65%$205.14
$71.80Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
SPECIFICATIONS
Knife Style: Sujihiki
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Octagonal Walnut
Bolster: Black Pakkawood
Blade Size: 240mm
Heel Height: 36mm
Spine Thickness: 3.8mm
Weight: 148g
Made in Japan by a 4th generation workshop established in Tosa completely by hand forged from Aogami Blue #2 Steel. The Kaizen Carbon Steel series is known to not only take a very sharp edge, but also to provide the user with an optimal cutting experience while keeping in mind the edge geometry and balance which both play a large role in the performance of a knife. To compliment this beautiful piece of art, the Kakushin Kanji can be found engraved on the side of the blade to demonstrate our long lasting relationship (革新).
Sujihiki knives are designed for slicing nearly any type of boneless protein. The name translates to Flesh Slicer and is extremely popular in North America. While many use the long and thin blade to cut large roasts, others use it on fish and vegetables.
