Description & specifications
The OUL Sakai 195mm Kurouchi Sujihiki - Aogami 1 is an outstanding slicing knife designed to deliver precise and smooth cuts. With a length of 195mm, this sujihiki is ideal for slicing thin cuts of meat and fish, making it indispensable in any kitchen. The knife is handcrafted with a combination of Blue #1 carbon steel and soft iron, ensuring a sharpness and durability that is hard to match. The Japanese WA handle type provides a comfortable grip, allowing for efficient and precise work. Whether you are a professional chef or a food enthusiast, this knife will enhance your cooking experience.
- Handmade with 3 layers of Blue #1 carbon steel and soft iron for optimal sharpness
- 50/50 grind for versatile use
- Japanese WA handle in D-shape for comfortable grip
- Hardness of 62-63 HRC for long-lasting sharpness
- Ideal for precise cuts of meat and fish
| Type | Sujihiki |
| Forging and Steel | 3 layers - Blue #1 Carbon Steel and Soft Iron |
| Grind | 50/50 |
| Handle Type | Japanese WA Handle - D Shape |
| Stainless | NO! |
| Hardness | 62-63 |
| Length | 195mm |
| Height | 30mm |
| Weight | Information missing |
| Width out of handle | 3mm |
To ensure the knife's long-lasting sharpness and quality, it is recommended to avoid cutting bones and frozen foods. The knife should not be washed in a dishwasher, as this can cause rust and reduce sharpness, even in stainless alloys. Clean the knife by hand washing and dry it thoroughly after use.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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