Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi Sujihiki Kiritsuke Slicer Chef Knife with Shitan Wood HandleProduct Code: TASKUSK240SH
*Recommended to purchase with Custom-Cut Saya Knife Cover Sheath
Blue Steel Super with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy.
Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special. One of the most essential knives a chef and a cook can have is a Japanese slicing knife known as a Sujihiki Kiritsuke knife. From slicing filets of fish fresh from the fish monger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Yoshihiro Sujihiki Kiritsuke slicing knives are perfect for table-side carving during holidays and special occasions.
Care & Sharpening
Care & Sharpening: Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
|Grade||Aogami Kurouchi||Bolster Material||Ebony
|Stain Resistant||No||Handle Shape||Octagonal
|Blade Material||Blue Steel Super||Saya Cover||Optional|
|Edge Angle||Double Edged|