Kintaro Damascus Slicing Knife (Sujihiki) - 270mm (10-2/3in)

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Price:$284.80 Saving: $147.20

Product Description for Kintaro Damascus Slicing Knife (Sujihiki) - 270mm (10-2/3in)

Maker: Kanehiro (click to see more by this maker)
Price: $284.80 Saving: $147.20
Item num: 97062
Blade length: 11.40 in.
Cutting edge length: 10.30 in.
Total length: 16.90 in.
Blade height (at heel): 1.60 in.
Blade thickness (near bolster): 0.07 in.
Blade thickness (at midpoint): 0.07 in.
Blade thickness (near tip): 0.05 in.
Item weight: 5.40 oz.
Shipment weight: 9.6 oz.
Blade: Stainless damascus san mai blade with a VG10 stainless steel core (Hrc 60 - 61)
Bolster: Black pakkawood
Handle: Macassar ebony
Description: The Kintaro 10-2/3 inch Sujihiki is an exceptional slicing and portioning knife. It’s ideal for meat and fish, yet performs beautifully on vegetables too. The long, slender blade provides a perfect, clean cut. The convex ground blade helps push food away from the knife while it is sliced, reducing sticking. If you’re looking for a lighter, more nimble portioning kitchen knife, the Kintaro Sujihiki is sure to become your go-to knife.
Kanehiro Uchi Hamono was founded in 1953 by Kintaro Kato. Over the years, the company has built up tremendous experience and knowledge of forging skill and knifemaking. The president, Hiroshi Kato, is the second generation of Kanehiro Uchi Hamono and received certification as a traditional Japanese craftsman in 2008.
Kintaro chef's knives feature a blade of exquisite beauty. Layers of alternating SUS304 and SUS310 stainless steel (called damascus in the west - and suminagashi in Japan) surround a premium VG10 cobalt stainless steel core. Each knife is a unique design -- a true work of art. VG10 takes and holds a razor edge -- ensuring a silky and effortless cut. It is hardened to Hrc 60-61 for superior edge retention. This gives the blade an exceedingly tough, long lasting and chip resist edge that is relatively easy to sharpen. A convex grind (hamiguri-ba) assists food to release from the side of the knife. The ambidextrous blade features a 50/50 grind.
The traditional Japanese "Wa" style handle is octagonal. It is equally well suited for left handed and right handed users. Traditional Japanese handles allow the knife to be lighter and more nimble. Natural macassar ebony is combined with black pakkawood for a handle that will last a lifetime. Like other kitchen knives, this knife should not be put in a dishwasher.

Availability: In stock. Usually ships in 1-2 business days