Tsunehisa AS Kurouchi Sujihiki 270mm
R4,300.00
Tsunehisa
Tsunehisa sources high-quality kitchen knives from various knife manufacturers across Japan, such as Seki, Sakai, and Tosa Region.
Aogami Super Steel/Stainless Steel Clad
The knife is forged from Aogami Super/Blue Super steel with soft Stainless Cladding. Aogami Super is known as one of the best steels for knife making. It can hold an edge for very long periods and can also be sharpened super sharp. The exposed Aogami Super core of the blade is reactive steel, and extra care and maintenance are critical. It’s always a good idea to wipe your blade with a damp towel while working, especially with highly acidic foods like onion, lemons, etc., until a patina has developed on the blade.
Also, make sure to wash and dry your knives properly after use. We like to use paper towels to dry our carbon steel knives as this absorbs the most moisture. Over time, the exposed Aogami Core will develop a Patina. This oxidation will usually be grey to dark grey, protecting your knife from harmful Rust. The knife will slowly start building its character.
Most Japanese knives are made with a much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.
Pay over 3 EQUAL zero-interest
instalments of R1,433.34 with PayJustNow.
Find out how...
HOW IT WORKS
PayJustNow allows you to pay for your purchase over 3 payments with 0% interest and no fees. Pay a third at checkout and you get your goods as if you have paid in full. The remaining two instalments are debited on your specified instalment date.
Browse online or in-store and proceed to check-out
Choose PayJustNow as your payment method
Create your account and get an instant approval decision
Complete your transaction
WHAT YOU WILL NEED
BE OVER 18
YEARS OLD
BE AN SA
RESIDENT
HAVE A DEBIT OR
CREDIT CARD
HAVE A VALID
EMAIL ADDRESS
0% INTEREST. 3 PAYMENTS. NO STRESS.
WHY PAY ANY OTHER WAY?
Out of stock
Sujihiki
Sujihiki Knife (筋引き出刃 – pronounced: Sujihiki Bōchō) literally translated from Japanese means ‘flesh slicer’. The name insinuates that it is perfect for slicing or carving meat which it was designed for initially. This is a composite between a Yanagiba and a Western-style carving knife.
The Sujihiki’s long, double bevelled blade allows for pull cutting in one clean motion using the blade from heel to tip. The length of the blade is perfect to cut up, carve or even butcher small to medium size animals or cuts of meat. The Sujihiki is also perfect for trimming sinew and fat from meat and filleting and skinning fish.
The Sujihiki has a relatively long and narrow blade with an acute edge angle with a narrow heel height. These components reduce the effort to cut through ingredients. For this reason, it is best to use a blade that is as long as your workspace will allow. The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface.
Best for: Meat, Fish
Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types
| Dimensions | 0.45 × 0.12 × 0.09 cm |
|---|---|
| Blade Length |
270mm |
| Knife Total Length |
420mm |
| Weight |
144g |
| Blade Height |
35mm |
| Edge |
50/50 |
| Handle |
Rosewood with Pakka Collar |
Reviews
There are no reviews yet.