Tojiro Color Mv Sujihiki Knife With Elastomer Handle 270mm - Red

The Tojiro Color Mv Sujihiki Knife with Elastomer Handle 270mm in Red is a professional-grade kitchen knife designed to enhance your culinary experience. Its long, sharp sujihiki blade excels at slicing meat, fish, and vegetables with precision and ease. The vibrant red elastomer handle not only offers a comfortable and secure grip but also helps prevent cross-contamination by designating the knife for specific food types.

Crafted by Tojiro Co Ltd, a respected Japanese manufacturer with decades of expertise, this knife boasts high-quality materials and superior craftsmanship. The combination of a double-edged stainless steel blade and hygienic elastomer handle makes it a durable and safe tool in any kitchen. Whether you are a home cook or a professional chef, this sujihiki knife is a reliable choice for efficient and safe food preparation.

• Product Material: Stainless Steel blade with Elastomer handle

• Manufacturer: Tojiro Co Ltd

• Made in: Japan

• 270mm double-edged stainless steel sujihiki blade for precise slicing
• Elastomer handle in red color for a comfortable, non-slip grip
• Hygienic handle design complies with HACCP standards to prevent cross-contamination
• Available in six colors to designate use for different food types (e.g., red for pork)
• Durable construction ensures long-lasting sharpness and performance

Use the Tojiro Color Mv Sujihiki Knife for slicing cooked or raw meat, fish, and vegetables with smooth, precise strokes. Always use a proper cutting board to protect the blade. After each use, hand wash the knife with mild detergent and dry it immediately to maintain its sharpness and hygiene. Avoid using the knife on hard surfaces or for prying to prevent damage.

Hand wash the knife with warm water and mild detergent immediately after use. Dry thoroughly with a soft cloth to prevent rust and maintain blade quality. Store the knife in a knife block or protective sheath to avoid dulling the blade. Avoid dishwasher use, harsh chemicals, and prolonged exposure to moisture to extend the knife's lifespan.