nůž Slicer/Sujihiki 240 mm Hokiyama Sakon Bokusui ROU-Wave

Product detailed description

Long Sujihiki/Slicer Chef's Knife from the Sakon Bokusui ROU-Wave Series

The extremely sharp Japanese slicing knife, the Sujihiki/Slicer, is highly valued for its ability to perfectly slice thin pieces of meat and fish. It is also called a slicer or carving knife and is often used in the preparation of sushi, sashimi, and other Japanese dishes where precise cuts are key. The Sujihiki knife has a long, narrow blade with a straight or slightly curved edge, typically 24-30 cm long. This blade length allows for easy and precise slicing of thin pieces of meat or fish without damaging their texture or flavour. The blade edge of the Sujihiki knife is usually single-edged, meaning that the blade is sharp on one side and has a flat, smooth surface on the other. This design allows for precise and smooth cuts, making it ideal for working with delicate ingredients such as sushi or sashimi. Overall, the Sujihiki knife is highly regarded for its ability to provide thin, even, and precise slices of meat or fish. It is the ideal tool for professional chefs who work with high-quality ingredients and pay attention to detail when preparing food. It is also popular among passionate home cooks who appreciate the high quality of Japanese knives and want to achieve professional results.

The core of this knife is made of stainless Aichi AUS-10 steel, with a hardness of around HRC 62. Due to its high chromium (Cr) content, AUS-10 resists corrosion very well. The octagonal handle of the Sakon Bokusui ROU-Wave series knives is made of lacquered oak wood.

We recommend purchasing a sheath or blade protector for the knife.

Knife parameters:

The Hokiyama Sakon Bokusui ROU-Wave Damascus knives feature a very distinctive 32-layer Damascus pattern that enriches the visual aspect of the blade – this pattern is unique to each knife and cannot be replicated. The Damascus pattern is partly rounded and partly curved, hence the name swirling Damascus. Like a fingerprint, no two blades are the same. The entire blade is polished to a mirror shine. You can see yourself in it! At the very edge, you can notice a distinctive curved line (matt finish) that runs the entire length of the blade. This is the line between the core and the 32 softer, outer layers of steel that serve as additional protection for the steel core. Such a sandwich of harder core steel and softer outer steel is called san-mai clad. This is how most of today's Japanese knives are made.

#ShowMore#

Recommendations and maintenance

Sharpening a kitchen knife

We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning a kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.