Glestain Indented-Blade Sujihiki

$265.00
20% Off knives, use promo code "SUMMER2020" during check out
SKU: HGL-HGSU-240
Size: 9.4" (240 mm)

In Stock

Available: 6

Features

Style:Sujihiki

Steel Type:Stain-Resistant Steel

Steel Material:ACUTO 440 Steel

Classification:

Saya Cover:Not Included

Knife Bevel:80/20

Handle Material:Composite Wood

Bolster Material:

HRC:58 - 59

About Glestain 
Glestain knives are manufactured in Japan and are immediately recognizable by their unique design. "Dimples" in the blade's surface reduce surface tension between the blade and the food being cut, allowing faster, easier, and more efficient cutting. The blade is constructed of Glestain's original Acuto steel, which undergoes a sub-zero manufacturing process that ensures a very hard (HRC 58-59) and durable edge. Each Glestain knife comes with a balanced, water resistant hardwood handle fastened with stainless-steel rivets. 
Purpose of Sujihiki 
The Sujihiki is a slicing knife intended for slicing boneless fish filets. It can also be used to slice boneless roasts, hams and poultry breasts. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly using the entire length of the blade. The sujihiki is the Western-style equivalent the traditional yanagi knife.
- As seen on Munchies: Creepy Clown’s Guide to Knives, Oct 2016

General knife care tips and warnings

  • Never wash knives in the dishwasher
  • Stain-resistant knives are not stainless.
  • Improper care will result in rusting and chipping.
  • Please wipe knives dry after use to prevent rusting.
  • Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
  • We advice all customers to always use sharpening stones to sharpen or hone knives.

For more information, please check our pages on different types of sharpening stones or sharpening tips.