Japanese knife SUJIHIKI KANETSUNE 27 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 can lead to the slightly uncomfortable realisation that long years of carving meat with a universal knife were not a sign of minimalism, but rather of an unnecessarily stubborn attitude to life.

Main advantages:

• KANETSUNE AUS-10 PRO SUJIHIKI 270 mm is a long Japanese slicer knife for those who want to get clean portions from roast meat, ham or turkey instead of ragged cuts and compromises when serving.
• The 270 mm long blade provides plenty of room for a truly long and smooth stroke, so you can carve a larger piece of meat without unnecessary sawing with several short movements.
• When preparing beef carpaccio, Sujihiki shows its strength to the full - the long blade helps to create thin and neat slices with good control over the entire cut.
• Turkey, roast meat or ham are carved much more smoothly with such a long blade, so the resulting slices can look just as good on the plate as the meat itself tastes.
• Japanese AUS-10 stainless steel with a hardness of 59-60 HRC allows for a very sharp edge while providing good toughness and high corrosion resistance.
• AUS-10 steel contains 0.95-1.10% carbon along with molybdenum, vanadium and other alloying elements that support its cutting properties and durability during regular use.
• The 90/10 asymmetrical grind for right-handers promotes higher sharpness and better penetration into the sliced ingredient, so a well-guided blade can work with a minimum of unnecessary pressure.
• The length of 270 mm gives this SUJIHIKI a highly specialised character - it is not a knife for small vegetables, but a tool for long, controlled cuts and precise carving.
• The classic Western-style handle made of Plywood has a good grip and high wear resistance, so you can guide the long blade firmly and confidently when carving.
• The full-tang construction runs the blade through the entire handle and, together with three rivets, creates a solid unit that matches the working character of this slicer knife.
• The weight of 280 grams gives the long SUJIHIKI a solid feel in the hand, so it does not feel like too subtle or light a tool when carving large pieces of meat.
• The overall length of 390 mm provides a truly large working range, while the 115 mm handle leaves the hand with plenty of control over long and smooth slicing strokes.
• When serving on festive occasions or preparing larger quantities of meat, you will appreciate not having to struggle with every slice - SUJIHIKI is built for work where a smooth cut matters.
• The understated appearance with a clean blade and dark three-rivet handle looks professional and functional, so the knife does not rely on ostentation, but on a clearly legible working character.
• KANETSUNE AUS-10 PRO SUJIHIKI 270 mm is suitable for chefs who frequently carve larger pieces of meat and want to have a specialist for clean and long cuts alongside a universal knife.
• The knife is made in Japan and belongs to the Kanetsune AUS-10 PRO series, which combines a Japanese edge with an ergonomic Western-style handle.

Additional information:

• blade length: 27 cm
• total length: 39 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