JIKKO Tsuchime Finish VG10 17-layer Damascus Steel Sujihiki

$4,500

Description

Osaka, Japan's "Sakai JIKKO" combines 600 years of traditional forging expertise in Sakai City with ancient Damascus hand-forging techniques. Using layered Damascus stainless steel with a core of corrosion-resistant VG10 steel, the blade hardness reaches HRC 60-61 degrees or higher.

The blade is manually hammered to create a beautiful Tsuchime pattern, which aids in food release during cutting. The blade edge is polished with a bright finish, showcasing the exquisite Damascus folding pattern.

The primary function of a Sujihiki knife is to trim, cut meat, and slice it along the grain, while removing excess fat and connective tissues. Since the tendons in meat are not in a straight line, the Sujihiki has a relatively narrow blade width, allowing users to have precise control over the blade and smoothly cut along the tendons.

The thin blade is also suitable for slicing meat into thin pieces. Depending on the length, professional chefs can use it as a versatile tool. Longer Sujihiki can be applied to the preparation of sashimi dishes, while shorter ones can even serve as high-end teppanyaki knives for teppanyaki-style cooking.

How to Maintain Stainless Steel Knives

After use, simply wipe the knives dry to remove any moisture. Do not use a dishwasher to clean your knives. If you plan not to use the knives for an extended period, it's advisable to apply a thin layer of protective oil.

Ensure you use the knives correctly, as they are designed for specific functions such as slicing, chopping, or handling frozen foods. Avoid using them beyond their intended purpose, as this can lead to damage.

SKU: JKSH24001