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Yaxell Ran Knife Sujihiki from Stainless Steel 25.5cm
Knives

Yaxell Ran Knife Sujihiki from Stainless Steel 25.5cm Code: 36039

Key features:

  • Meat Knife
  • Material: Damascus Steel
  • Blade Length: 23 cm
  • Total Length: 40 cm
  • Weight: 200 gr
See full description

  • Item

    Sujihiki

    The Sujihiki is a Japanese knife with a long, thin blade, ideal for filleting and slicing meat or fish into thin, clean slices. It offers high precision with minimal resistance, making it perfect for sashimi, roasts, and high-aesthetic presentations.
  • Blade Material Stainless Steel
  • Blade Length 25.5 cm
  • See all

Blade length

  1. 18 cm

    from 179,00 €

  2. 25.5 cm

    from 219,00 €

219 00 €
Delivery by Thu, 09 Jul
14,00 €   shipping cost
Sent from Greece
From Cookbookstore
Greece
19 pieces
See Cutlery on the page of Cookbookstore
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Product report

Description

Description

Meat knife

The meat knife is ideal for cutting large pieces of meat, such as roasted or cured meats, into thin slices. Its thin blade, combined with its low height, provides better precision in cutting, while its length ensures that you can easily and accurately cut even large slices with just one motion.

Blade Material

The blade is made from Damascus steel, which began to be used in medieval Japan and has remained legendary for its highly durable and sharp blades.

It consists of a central core of hard alloy steel with VG10 carbon on which steel sheets are folded, creating a hard, extremely sharp blade up to 15° and highly resistant to oxidation and wear.

The hardness level of the blade is 61 (±1) HRC (a knife with a hardness above 56 HRC is considered good).

Handle

The handle is made of a mixture of materials, consisting of resin and natural fibers, which is very durable and odorless.

The finish of the handle is made of stainless steel to provide more stability.

Two stainless steel rivets hold the handle tightly.

Cutting Surface

Cuts are recommended to be made on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.

Cleaning

Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.

For your own safety, you should always wipe the knife away from your body and away from its edge, using a cloth or towel.

It is not recommended to wash it in the dishwasher, but by hand, in order to protect its material and maintain its sharpness for a long time.

Sharpening

No matter how sharp a knife is at first, after some use it needs sharpening, something that you can achieve with a sharpener, sharpening stone, or strop.

You can tell if your knife cuts well with an easy test using the knife and a sheet of paper. A sharp knife can easily and cleanly cut through a sheet of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be dull.

It is also advisable to sharpen your knives with a professional occasionally, to fix any damage to the blade's edge and to maintain sharpness.

Manufacturer

Manufacturer Details

Warnings & Safety Information
See full description

Specifications

Specifications

Product Number
36039
Type
Sujihiki

Type

Sujihiki
The Sujihiki is a Japanese knife with a long, thin blade, ideal for filleting and slicing meat or fish into thin, clean slices. It offers high precision with minimal resistance, making it perfect for sashimi, roasts, and high-aesthetic presentations.
Material
Stainless Steel
Japanese
Yes

Japanese

Renowned for their exceptional quality, sharpness, and craftsmanship, designed for precision and delicate movements.
Professional Series
No

Professional Series

Professional-use knives are designed for intensive and continuous use in the kitchen. They stand out for their durability, sharpness, and ergonomic handle, ensuring precision, comfort, and safety.
Household Use
Yes
Pieces
1 pcs
Blade Length
25.5 cm
Colour
Black
with Non-Stick Coating
No
Dishwasher safe
No

Important information

Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.

See all specifications

Description & Specifications

Meat knife

The meat knife is ideal for cutting large pieces of meat, such as roasted or cured meats, into thin slices. Its thin blade, combined with its low height, provides better precision in cutting, while its length ensures that you can easily and accurately cut even large slices with just one motion.

Blade Material

The blade is made from Damascus steel, which began to be used in medieval Japan and has remained legendary for its highly durable and sharp blades.

It consists of a central core of hard alloy steel with VG10 carbon on which steel sheets are folded, creating a hard, extremely sharp blade up to 15° and highly resistant to oxidation and wear.

The hardness level of the blade is 61 (±1) HRC (a knife with a hardness above 56 HRC is considered good).

Handle

The handle is made of a mixture of materials, consisting of resin and natural fibers, which is very durable and odorless.

The finish of the handle is made of stainless steel to provide more stability.

Two stainless steel rivets hold the handle tightly.

Cutting Surface

Cuts are recommended to be made on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.

Cleaning

Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.

For your own safety, you should always wipe the knife away from your body and away from its edge, using a cloth or towel.

It is not recommended to wash it in the dishwasher, but by hand, in order to protect its material and maintain its sharpness for a long time.

Sharpening

No matter how sharp a knife is at first, after some use it needs sharpening, something that you can achieve with a sharpener, sharpening stone, or strop.

You can tell if your knife cuts well with an easy test using the knife and a sheet of paper. A sharp knife can easily and cleanly cut through a sheet of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be dull.

It is also advisable to sharpen your knives with a professional occasionally, to fix any damage to the blade's edge and to maintain sharpness.

Manufacturer

Manufacturer Details

Warnings & Safety Information
Product Number
36039
Type
Sujihiki

Type

Sujihiki
The Sujihiki is a Japanese knife with a long, thin blade, ideal for filleting and slicing meat or fish into thin, clean slices. It offers high precision with minimal resistance, making it perfect for sashimi, roasts, and high-aesthetic presentations.
Material
Stainless Steel
Japanese
Yes

Japanese

Renowned for their exceptional quality, sharpness, and craftsmanship, designed for precision and delicate movements.
Professional Series
No

Professional Series

Professional-use knives are designed for intensive and continuous use in the kitchen. They stand out for their durability, sharpness, and ergonomic handle, ensuring precision, comfort, and safety.
Household Use
Yes
Pieces
1 pcs
Blade Length
25.5 cm
Colour
Black
with Non-Stick Coating
No
Dishwasher safe
No

Important information

Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.

219,00 €
14,00 €   shipping cost