Suisin Inox Honyaki Wa Series Sujihiki Knife Sujihiki 300mm (45089)

The Suisin Inox Honyaki Wa Series Sujihiki Knife Sujihiki 300mm (45089) is a precision-crafted kitchen tool designed for professional chefs and cooking enthusiasts alike. This long, slender knife excels at slicing through meats and fish with ease, ensuring clean and precise cuts every time. Its sharp, smooth blade is a testament to traditional Japanese craftsmanship, offering superior performance in any culinary setting.

Featuring a unique hexagonal handle, this knife provides a secure and comfortable grip that enhances control and reduces hand fatigue during extended use. The design also incorporates measures to prevent water from entering the space between the handle and blade, increasing durability and hygiene. Resistant to rust and discoloration, the Suisin Sujihiki Knife combines aesthetic elegance with practical functionality for an exceptional kitchen experience.

• Product Material: Stainless Steel

• Manufacturer: Knife System Co Ltd

• Made in: Japan

• Blade sharpened by traditional Japanese craftsmen for exceptional sharpness and precision
• Hexagonal handle design for a secure and comfortable grip
• Water-resistant construction prevents moisture from entering the handle-blade joint
• Rust-resistant blade maintains sharpness and appearance over time
• Available in multiple sizes to suit various slicing tasks

Use the Suisin Sujihiki Knife for slicing thin, uniform pieces of meat, fish, or vegetables. Hold the knife firmly by the hexagonal handle and use smooth, controlled slicing motions to achieve clean cuts. Always handle with care to maintain the blade's sharpness and avoid injury. After each use, wash the knife by hand with mild detergent and dry thoroughly to preserve its quality.

Hand wash the knife immediately after use with warm water and mild detergent; avoid using abrasive scrubbers or harsh chemicals. Dry the blade and handle thoroughly with a soft cloth to prevent rust and discoloration. Store the knife in a dry place, preferably in a knife block or protective sheath, and avoid dishwasher use to maintain blade integrity and handle condition.