Masamoto Sohonten Virgin Carbon Steel Sujihiki 10.5" (27cm)
SKU: HMA-VSSU-270
Size: 10.5" (270 mm)
Sku: HMA-VSSU-270
Note: No ETA for a long time
Description
About Masamoto Virgin Carbon
The Masamoto Virgin Carbon knives have a junkou steel (virgin carbon) blade and a pakka wood handle. The handles are rounder and larger than other lines in Korin’s collection, which make them comfortable for those with larger hands. Steel enthusiasts prefer carbon steel knives above stain resistant blades due to their exceptional sharpness.
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.
The Masamoto Virgin Carbon knives have a junkou steel (virgin carbon) blade and a pakka wood handle. The handles are rounder and larger than other lines in Korin’s collection, which make them comfortable for those with larger hands. Steel enthusiasts prefer carbon steel knives above stain resistant blades due to their exceptional sharpness.
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.
CAUTION: Moisture Causes Rusting and Discoloration
Country of Origin: Japan
Specifications
| Style | Sujihiki |
|---|---|
| Steel Type | Carbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION) |
| Steel Material | Virgin Carbon Steel |
| Saya Cover | Not Included |
| Knife Bevel | 70/30 |
| Handle Material | POM (Polyacetal Resin) |
| HRC | 61 - 62 |
Use
Pakka Wood is a high quality and long lasting material created by combining resins with sheets of hardwood in multiple layers. Treated with heat and pressure,a solid piece is created. Not only is pakka wood beautiful,it is also strong and moisture resistant.
Please be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.
General knife care tips and warnings
- Never wash knives in the dishwasher
- This is not stain resistant. It will rust and discolor after cutting acidic ingredients or if one leaves it wet.
- Improper care will result in chipping.
- Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
- 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.
Please be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.
For more information, please check our pages on sharpening tips.