Kajiwara – Sujihiki 270mm
Sujihiki:
Sujihikis can be seen in one of two ways: first, as analogs to the familiar western styled slicer; or second, as a western styled, double bevel version of the single bevel Yanagiba famously used for preparing sushi. Sujihiki Slicers commonly range from 240mm to 300mm.
FREE SHIPPING for orders over R500
Delivery time: 3 to 5 Working days
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Kajiwara – Sujihiki 300mm
Sujihiki:
Sujihikis can be seen in one of two ways: first, as analogs to the familiar western styled slicer; or second, as a western styled, double bevel version of the single bevel Yanagiba famously used for preparing sushi. Sujihiki Slicers commonly range from 240mm to 300mm.
FREE SHIPPING for orders over R500
Delivery time: 3 to 5 Working days
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Masakage Mizu – Sujihiki 270mm
Masakage Mizu:
Masakage Mizu Collection is handmade by Anryu san. Knifemaking is in Anryu san’s blood. His family started as knives makers in the early 1870’s. He started apprenticing as a knife maker under his father, Katsutoshi Anryu, after graduating high school in 1959. He is a fourth generation knife maker and has been working as a blacksmith for well over 50 years.
The Blade of the Masakage Mizu is super thin and cuts like a razor. The Hard Aogami #2 steel is laminated between softer layers
of carbon steel.
These knives have been named Mizu (water) as the blue/black Kurochi finish gives the impression of cold, deep water. Paired with an oval cherry wood handle these knives represent excellent bang for the buck.
Because the blade is not stainless it requires a bit more care. Keep the blade dry to avoid tarnish
and if you ever see a bit of rust on the blade remove it immediately with a coarse dish scrubber and soapy water.
You can also purchase a Sabitoru Rust Eraser and Camellia oil for maintenance.
Sujihiki:
Sujihikis can be seen in one of two ways: first, as analogs to the familiar western styled slicer; or second, as a western styled, double bevel version of the single bevel Yanagiba famously used for preparing sushi. Sujihiki Slicers commonly range from 240mm to 300mm.
FREE SHIPPING for orders over R500
Delivery time: 3 to 5 Working days
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, Arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Tojiro Color Series – 240mm Sujihiki
There’s always a high demand from professional chefs and culinary students for good quality, durable knife at an affordable price.
The Tojiro Color Series is a great choice. The knives use Molybdenum Vanadium steel with Tojiro’s great grinds and nice sharpness out of the box. The handles are made from a durable elastomeric resin with antibacterial finish.
Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.
Sujihiki:
Sujihikis can be seen in one of two ways: first, as analogs to the familiar western styled slicer; or second, as a western styled, double bevel version of the single bevel yanagiba famously used for preparing sushi. Sujihikis commonly range from 240mm to 300mm.
Knife Specifications:
Knife Shape: Sujihiki
Blade Length: 240mm
Steel Type: Molybdenum Vanadium Steel
Handle: Elastomeric resin with antibacterial finish
Rockwell Hardness: 56-59
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
We use Payfast and EFT as payment method.
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Tojiro DP – Bread Knife 215mm
Tojiro Knives
Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.
As knives are tools that people directly take into their hands to use, Tojiro values the skills of producers, which are the foundation of manufacturing, and keep a close eye on all processes until each craftsman at TOJIRO is completely satisfied. Our knives that are produced by traditional techniques and modern industrial technology are held in the highest regard not only in Japan, but around the world.
Bread Knife
The 215mm Tojiro DP serrated bread knife is a perfect knife for cutting through crusty and soft breads as well as other slicing applications. Can also be used to cut soft fruits and vegetables.
VG10 Stainless
The blade is made from VG10 Stainless. Its a very popular stainless steel for knife makers in Japan. It is produced by Takefu Special steel Co. Ltd. VG10 is specifically designed for kitchen knife making. Its’s relatively easy to work, has great edge retention, hardness and ductility. VG10 is usually hardened to 60-61 HRC.
FREE SHIPPING for orders over R500
Delivery time: 3 to 5 Working days
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Tojiro DP – Slicer 270mm
Tojiro Knives
Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.
As knives are tools that people directly take into their hands to use, Tojiro values the skills of producers, which are the foundation of manufacturing, and keep a close eye on all processes until each craftsman at TOJIRO is completely satisfied. Our knives that are produced by traditional techniques and modern industrial technology are held in the highest regard not only in Japan, but around the world.
Sujihiki:
Sujihikis can be seen in one of two ways: first, as analogs to the familiar western styled slicer; or second, as a western styled, double bevel version of the single bevel yanagiba famously used for preparing sushi. Sujihikis commonly range from 240mm to 300mm.
VG10 Stainless
The blade is made from VG10 Stainless. Its a very popular stainless steel for knife makers in Japan. It is produced by Takefu Special steel Co. Ltd. VG10 is specifically designed for kitchen knife making. Its’s relatively easy to work, has great edge retention, hardness and ductility. VG10 is usually hardened to 60-61 HRC.
Knife Specifications:
Knife Shape: Sujihiki Slicer
Blade Length: 270 mm
Steel Type: VG10 Stainless
Rockwell Hardness: 60:61
Handle Material: Western handle
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
We use Payfast and EFT as payment method.
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.