nůž Sujihiki (Slice) 240 mm - Hokiyama - Tsuchime Shadow

Product detailed description

Precision Sujihiki Slicing Knife from the Hokiyama Tsuchime Shadow Series

A sharp chef's Sujihiki knife from the Hokiyama Tosa-Ichi Tsuchime Black series, made from Japanese AOGAMI SUPER (Blue Super Steel). If you are a beef carpaccio lover, this knife should become a must-have in your kitchen. The long blade and Western-style handle provide the best control when cutting and slicing. The Sujihiki made from AOGAMI SUPER (Blue Super Steel) has a perfectly balanced blade with a Tsuchime finish (hammered finish). The surface not only gives the knife a great look, but also prevents the cut material from sticking to the blade. The long blade and European style handle give you the best control when cutting and slicing. The perfectly balanced blade with Tsuchime (hammered surface) finish not only gives the knife a great look, but also prevents the material being cut from sticking to the blade. The sharpness of the blade ensures minimal liquid leakage and your food will be full of juices and vitamins. Japanese art and new technologies make this knife unique and inimitable.

The handle is made from Pakka-wood material with 3 rivets. It is always carefully hand polished, ergonomically shaped and designed for excellent manual control. Triple riveting of the blade to the handle ensures perfect strength and connection. Pakka-wood is waterproof, impermeable and completely odourless. You can be sure that the Pakka-wood material will not corrode, oxidize or become softer and more brittle over time. This material requires virtually no maintenance, unlike traditional materials such as wood.

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

Knife parameters:

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Aogami Super Steel is extremely rich in carbon content, which directly affects the hardness of the blade. It also contains 0.4% vanadium, which gives the steel greater toughness. Aogami Super Steel is rated as the most advanced carbon steel on the market. High carbon steel requires more maintenance because it quickly develops a protective patina and if not wiped and dried after each use, a patina (rust) will form. However, Hokiyama solved this problem and made maintenance a little easier for us. Two outer layers of milder SUS405 steel are corrosion resistant. The core of Aogami Super steel is still exposed at the very edge (a visible, curved line on the underside of the blade represents the boundary between the core and the outer steels). The hardness of Aogami Super steel is around 63 HRC. It is an extremely hard steel, which means that it retains its high sharpness for a long time despite intensive use. The high carbon content also makes the knife very easy to sharpen.

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.