Yoshihiro Hiryu Suminagashi Ginsan High Carbon Stainless Steel Santoku Multipurpose Knife Triple Ring Stabilized Maple Burl Handle

Discover the excellence of the Yoshihiro Inox Sujihiki, expertly forged from a single piece of AUS-10 stainless steel with a semi-stainless steel finish. This double-edged Sujihiki slicer features a premium octagonal-shaped stabilized maple burl handle and is NSF-certified for commercial kitchens. With a carbon content of over 1%, it offers superior edge retention, toughness, and ease of sharpening, setting it apart from competitors.

The Sujihiki knife is an indispensable tool for both chefs and home cooks. Whether you're slicing fresh fish fillets from the market or carving a succulent roast chicken, this knife transforms even the simplest tasks into culinary masterpieces. Its precision and elegance make it perfect for a variety of applications—from slicing large roasts to finely cutting vegetables or smoked salmon. Ideal for table-side carving during holidays or special occasions, the Yoshihiro Inox Sujihiki ensures impeccable performance while enhancing the aesthetics of any dining experience.

Representing the pinnacle of Japanese craftsmanship, the Yoshihiro Honyaki Inox Stainless Steel Wa Sujihiki embodies the essence of "Honyaki," or "true forged," reflecting the purest traditions of Japanese sword-making. The blade, forged from a single piece of Inox AUS-10 steel (HRC 62-63), undergoes a rigorous heating process followed by quenching in water, resulting in unmatched hardness and durability. With its stunning mirror finish, this knife harmoniously blends ancient techniques with modern metallurgy, providing peace of mind in high-paced culinary environments.

For optimal performance, always sharpen and hone Japanese knives using premium-quality Japanese water stones. For maintenance or professional sharpening, please contact Yoshihiro Cutlery to ensure your knife remains in top condition.