Sujihiki 240 mm (9.4 in) White#2 Stainless Clad
- ype: Sujihiki
- Finish: Hammered Finish
- Blade Length: 240 mm (10.6 in)
- Construction: Awase
- Core Edge Steel: White#2 Stainless Clad
- HRC (Rockwell Hardness): 58-60
- Handle: Walnut Octagonal
- Bevel: Double-Bevel
- Place of Origin: Tosa, Japan
A slim double-bevel Yanagi-type knife for sashimi. Shorter ones (6–13.5 cm) make an excellent substitute for petty knives. Meanwhile, the longer ones (15–27 cm) are best for cooking fish and cutting sashimi at home. Its double-bevel blade works for both right and left-handed people.
White Steel #2, also known as Shirogami #2, is a high-carbon steel made by Hitachi Metals. It is known for its exceptional sharpness and ease of sharpening, making it a favorite among traditional Japanese blacksmiths and professional chefs.
- ype: Sujihiki
- Finish: Hammered Finish
- Blade Length: 240 mm (10.6 in)
- Construction: Awase
- Core Edge Steel: White#2 Stainless Clad
- HRC (Rockwell Hardness): 58-60
- Handle: Walnut Octagonal
- Bevel: Double-Bevel
- Place of Origin: Tosa, Japan
A slim double-bevel Yanagi-type knife for sashimi. Shorter ones (6–13.5 cm) make an excellent substitute for petty knives. Meanwhile, the longer ones (15–27 cm) are best for cooking fish and cutting sashimi at home. Its double-bevel blade works for both right and left-handed people.
White Steel #2, also known as Shirogami #2, is a high-carbon steel made by Hitachi Metals. It is known for its exceptional sharpness and ease of sharpening, making it a favorite among traditional Japanese blacksmiths and professional chefs.
| Purpose | Slicing Knife |
|---|---|
| Steel Type | High Carbon Steel |
| Blade Finish | Hammered |
| Purpose | Slicing Knife |
|---|---|
| Steel Type | High Carbon Steel |
| Blade Finish | Hammered |