Masamoto Sohonten VG Sujihiki

$259.00
20% off knives, use promo code "KSALE20" during check out
SKU: HMA-VGSU-270
Size: 10.5" (270 mm)
Note: Contact customer service, cs@korin.com, for left-handed knives
Out of Stock Until: Beginning of December (Payment billed when shipped)

Out of Stock, Pre-order Now

Features

Style:Sujihiki

Steel Type:Stain-Resistant Steel

Steel Material:Hyper Molybdenum-Vanadium Stain Resistant Steel

Classification:

Saya Cover:Not Included

Knife Bevel:70/30

Handle Material:POM (Polyacetal Resin)

Bolster Material:

HRC:58 - 59

About Masamoto VG 
The Masamoto VG series have a Hyper Molybdenum Vanadium stain resistant steel blade and a bacteria resistant duracon handle. The body of the blade has a wide rounded shape and a comfortable handle even for those with large hands. This line is often praised for having Masamoto’s famous edge and balance without being too heavy or too light.
About Masamoto
Minosuke Matsuzawa, the founder of the Masamoto Sohonten Company started making knives in 1866. It was his dream that his family would come to be remembered as knife craftsmen throughout the generations. Now, five generations later, Matsuzawa’s vision has been realized and professionally crafted Masamoto knives have become widely regarded as the finest knives made for professional use.
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.

Left-handed knives are available for this style. Please call customer service at 1-800-626-2172 to order.


For Left-Handed Customer

  • This Western-style knife can be changed to left-hand by Korin's resident knife master.
  • The fee for this conversion is $20.00 and has been automatically added to the cost of your purchase.

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.