Sakai Takayuki Bohler Uddeholm Sujihiki knife 240mm ( 9.5 ") Magnolia/Buffalo horn handle
This Sakai Takayuki Grand Chef series Sujihiki knife knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 240mm long blade is made from special highest-grade quality stainless steel (Extra hardness about HRC 61~62) from Bohler-Uddeholm company.
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This Sakai Takayuki Grand Chef series Sujihiki knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 240mm long blade is made from special highest-grade quality stainless steel (Extra hardness about HRC 61~62) from Bohler-Uddeholm company. The Magnolia wood (with Buffalo horn) handle made in Japanese-Style with a Hexagonal shape. The main feature of this professional series is a very light, extremely sharp, and extra-durable thin blade. This blade shape and steel will guarantee an outstanding cutting ability, sharpness, and easy maintenance at the same time. This knife is a perfect choice for professionals and very suitable for "Every day" home cooking. And of course, this Sakai Takayuki Sujihiki knife (Japanese Slicer) knife is an excellent first knife for people who want to start using a Japanese knife. All Sakai Takayuki knives are packed in Japanese original gift box with traditional patterns.
|Knife Style||Japanese Traditional|
|Blade Bevel Grind||Double-edged|
|Total Knife Lenth (mm/inch)||394/15.6|
|Blade Lenth (mm/inch)||240/9.5|
|Blade Height at Base/Heel (mm/inch)||32/1.2598432|
|Blade Thickness above heel (mm/inch)||2/0.0787402|
|Blade Thickness above tip (mm/inch)||1.5/0.05905515|
|Blade Steel / Core steel||Böhler Uddeholm|
|Blade Core Hardness||58-59HRC|
|Blade Construction / Structure||Monosteel|
|Blade Cladding Steel||Bohler Uddeholm|
|Knife Handle Material||Magnolia/Buffalo horn|
|Total Knife Weight (g/Oz)||97/3.421578|
|Place of Origin||Sakai Japan|
After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.