Masakage Shimo – Sujihiki 270mm

R5,600.00

 

Masakage Shimo 

 

Masakage Shimo knives are hand forged by Yu Kurosaki from Echizen, Japan. The Shimo is Forged with White Carbon #2/Shirogami #2 steel. The steel is an absolute pleasure to sharpen, takes and silky smooth cutting edge and has very good edge retention.

 

The core Shirogami #2 steel is cladded in soft Iron. Both the core and the Iron cladding on the Shimo is reactive steel. This knife patinas beautifully but extra care is required when using the knife. We recommend that the knife must be wiped down regularly during use, washed and dried properly after use. We do recommend grabbing a Rust eraser or Camellia oil for maintenance.

 

The Shirogami core steel is hardened to HRC62. So the steel is hard and can be delicate. Using a good cutting technique is very important. Make sure your cutting motion is straight up and down with no lateral motion when hitting the cutting board.

 

Sujihiki has a long narrow blade, perfect for cutting protein into thin slices and trimming off unwanted sinew and fat from meat and due to the length of the blade, slicing can be done in one fluent motion.

 

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.

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