Japanese knife SUJIHIKI KANETSUNE 24 cm, Dellinger

Product detailed description

There are knives with which you can cut almost anything, and then there are knives that explain to you why some jobs are done with a specialised tool. KANETSUNE SUJIHIKI may lead to the slightly uncomfortable realisation that years of carving meat with a universal knife was not a sign of minimalism, but rather a needlessly stubborn attitude to life.

Main advantages:

• KANETSUNE AUS-10 PRO SUJIHIKI 240 mm is a slicing japanese knife for moments when a roast, ham, or a well-prepared cut of meat is to end up on the plate in clean, neat, and uniform slices.
• The long and narrow blade helps guide the cut in one smooth stroke, so there is no need to saw through the meat with several short movements, making the resulting portions look much neater.
• The 240 mm blade easily handles turkey, roast, ham, and other larger cuts of meat, where a shorter knife often forces the user to needlessly repeat the cut.
• Beef carpaccio lovers will appreciate the ability to prepare thin and regular slices with great control over the cut, so the final presentation does not have to be rescued by arranging it on the plate.
• Japanese AUS-10 stainless steel with a hardness of 59-60 HRC makes it possible to create a very sharp edge that penetrates ingredients cleanly and helps reduce unnecessary pressure when cutting.
• AUS-10 steel contains 0.95-1.10% carbon along with molybdenum, vanadium, and other alloying elements, combining high corrosion resistance with good toughness.
• The asymmetrical 90/10 grind for right-handed users supports high sharpness and easier penetration into the sliced ingredients, so the knife feels light and highly precise when guided correctly.
• SUJIHIKI is not a universal knife for everything - its strength is fully revealed when slicing, where the long blade allows you to focus on the cleanliness of the cut and the appearance of the resulting portion.
• The classic Western handle made of Plywood offers a good grip and high wear resistance, complementing the Japanese character of the blade with a familiar and practical way of holding.
• The full-tang construction runs the blade through the entire handle and, together with three rivets, creates a solid unit that feels stable and secure during long slicing strokes.
• The weight of 180 grams keeps the long slicer knife pleasantly manageable, so you do not have to struggle with a cumbersome blade when carving larger quantities of meat.
• The overall length of 370 mm provides plenty of working range for long cuts, while the 115 mm handle leaves firm control over guiding the entire blade.
• When carving a roast for a festive occasion or preparing meat for a larger gathering, the difference becomes apparent very quickly - instead of ragged edges, you get portions that look great the moment they are placed on the plate.
• The understated appearance without ostentatious decorations matches the work-oriented focus of the AUS-10 PRO series, where main attention is paid to the quality of the cut, comfortable handling, and practical use.
• The knife is made in Japan by the Kanetsune Seki brand and combines the traditional Japanese concept of a slicing blade with a classic Western handle construction.

Additional information:

• blade length: 24 cm
• total length: 37 cm
• handle material: Plywood
• the hard Japanese edge is designed for precise cutting, not for chopping bones, frozen food or prying, which could damage it
• to maintain sharpness and appearance, the knife should be hand washed, then dried and stored safely, and not placed in the dishwasher