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{"id":8254115472,"title":"Misono Swedish Carbon Steel Sujihiki 9.4\" (24cm)","handle":"misono-swedish-carbon-steel-sujihiki-9-4-24cm","description":"\u003cspan\u003eMisono Swedish Carbon knives are made with incredible care and hand finished to maintain optimum sharpness. Misono uses Swedish carbon steel, considered to be one of the purest form of carbon steel. All carbon steel naturally bends after being forged then hardens by spontaneous structural changes over several years. To resolve this Age Hardening phenomenon problem, Misono has professionals in Sakai city hammer the carbon steel sheets to strengthened the steel exactly like traditional Japanese knives. This carefully made line are decorated with an elegant dragon engraving on the face of the chef knives and slicers in the Swedish Carbon line.\u003c\/span\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eStyle: Sujihiki\u003cbr\u003eSteel Type: Carbon Steel\u003cbr\u003eSteel Material: Swedish High Carbon Steel\u003cbr\u003eKnife Bevel: 70\/30\u003cbr\u003eHandle Material: Composite Wood\u003cbr\u003eHRC: 60\u003c\/p\u003e","published_at":"2017-02-09T04:49:00-11:00","created_at":"2017-02-09T04:52:56-11:00","vendor":"Misono","type":"Cutlery","tags":["Carbon Steel","cutlery","Japanese knives","Kitchen knives","knife","Misono","Professional kitchen knives","professional knives","Slicer","Sujihiki","Swedish Carbon Steel"],"price":16000,"price_min":16000,"price_max":16000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":28712221328,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"HMI-SCSU-240","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Misono Swedish Carbon Steel Sujihiki 9.4\" (24cm)","public_title":null,"options":["Default Title"],"price":16000,"weight":454,"compare_at_price":null,"inventory_quantity":1,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":[],"featured_image":null,"options":["Title"],"content":"\u003cspan\u003eMisono Swedish Carbon knives are made with incredible care and hand finished to maintain optimum sharpness. Misono uses Swedish carbon steel, considered to be one of the purest form of carbon steel. All carbon steel naturally bends after being forged then hardens by spontaneous structural changes over several years. To resolve this Age Hardening phenomenon problem, Misono has professionals in Sakai city hammer the carbon steel sheets to strengthened the steel exactly like traditional Japanese knives. This carefully made line are decorated with an elegant dragon engraving on the face of the chef knives and slicers in the Swedish Carbon line.\u003c\/span\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eStyle: Sujihiki\u003cbr\u003eSteel Type: Carbon Steel\u003cbr\u003eSteel Material: Swedish High Carbon Steel\u003cbr\u003eKnife Bevel: 70\/30\u003cbr\u003eHandle Material: Composite Wood\u003cbr\u003eHRC: 60\u003c\/p\u003e"}

Misono Swedish Carbon Steel Sujihiki 9.4" (24cm)

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Product Description
Misono Swedish Carbon knives are made with incredible care and hand finished to maintain optimum sharpness. Misono uses Swedish carbon steel, considered to be one of the purest form of carbon steel. All carbon steel naturally bends after being forged then hardens by spontaneous structural changes over several years. To resolve this Age Hardening phenomenon problem, Misono has professionals in Sakai city hammer the carbon steel sheets to strengthened the steel exactly like traditional Japanese knives. This carefully made line are decorated with an elegant dragon engraving on the face of the chef knives and slicers in the Swedish Carbon line.

 

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.

Style: Sujihiki
Steel Type: Carbon Steel
Steel Material: Swedish High Carbon Steel
Knife Bevel: 70/30
Handle Material: Composite Wood
HRC: 60

$160.00
Maximum quantity available reached.

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