Price: $46.90
(as of Aug 06, 2024 16:15:14 UTC – Details)
Product Description
Choosing Brand ‘CULITECH’ Choosing High Quality Products
Sujihiki Knife
A Japanese style knife. In Japanese, it’s pronounced “sujihiki bōchō”. Its blade is double edged, can cut both meat and sashimi.
High Sharpness √ Absolute Reliability √ Great Value √
Product Parameters (reference data)
Length: 15.6 inch / 396mm
Width: 1.29 inch / 32.7mm
Blade Length: 9.5 inch / 239mm
Superior Blade Material
Core Hardness up to 59-61 HRC
9Cr18MoV high carbon composite steel for the blade, just for sharp, firm and practical.
Double Layer Structure
The outer layer of stainless steel protects the inner to ensure the whole strong corrosion cesistance.
High carbon composite inner steel ensure the sharpness and hardness of the blade.
√Effectively strengthen hardness, corrosion resistance, sharpness and toughness.
√Ensures long-lasting performance of the blade.
Convenient Maintenance
✔ Easy to clean
✔ Rust Resistance – not easy to hide dirt
Ergonomic Design Handle
G10 Type Handle:
No water absorption – will not expand or shrink and maintain the original shape.
Scientificial Balance
There’s scientifical balance between the blade and handle.
Center of gravity of the knife is tilted forward, making it easier to operate and labor saving.
Tips
Most of the ingredients of Japanese food, such as fresh fish, are very soft. If you cut them with a blunt knife, it will be difficult to cut them into various exquisite shapes. Japanese who are very particular about “posture making” (pendulum plate) won’t accept it. On the contrary, if you use a very sharp knife, not only the shape of the food will not be damaged, but also the cells in the cross section of the food can be kept intact. The ingredients cut out in this way have less water loss, more glossy surface and better taste. Take shredding radish as an example. The sliced radish cut with blunt knife or machine is wet, soft and prone to yellowing. The surface of shredded radish cut with a sharp knife is dry, crystal clear and root separated. Tasting sweet and refreshing. The sliced radish cut with blunt knife or machine is wet, soft and prone to yellowing. Therefore, why not choose the sujihiki knife.
[Superior Blade] The blade is made of high carbon steel, stainless steel and alloy steel with long life. It can remain rust-free and as sharp as ever.
[Double Layer Structure] Through strict forging processes, we use high quality stainless steel for the outer layer and high carbon composite steel for the inner , which makes it extreme sharp, firm and practical. You can easily handle your daily kitchen tasks with it. It also ensures long-lasting performance and easy cleaning.
[High-grade Handle] The handle is made of G10 material, bringing it perfect anti-skidding performance and keeping it stable.
[Comfortable Grip] In line with artificial mechanics design, it can be used with effortless grace. There’s scientifical balance between the blade and handle, so the gravity center of it is tilted forward, making it easier to operate.
✔[Exquisite Appearance] The octagonal handle style design provides both practical and aesthetics. It comes in three color: white, red and black. You’re able to enjoy it when you get it into kitchen.
