KAZUKO 240 - Lame Sujihiki/trancheuse 240mm

• Country of origin : Japan 🇯🇵
• Knife Type: Sujihiki/ Slicer ( To cut large pieces of meat )
• Blade Material: High Carbon Swedish Steel 19C27 by Sandvik ( 45 Layer Damascus )
• Blade Edge: Double Edge
• Handle: Chestnut tree with 8 angle handle ( FYI Number eight is considered as a lucky figure and called "Suehirogari" in Japan )
• Blade Length: 240mm ( 9.5" )
• Weight : 132 g
• Overall Length: 380mm (15")
• HRC: 59 - 60

Taking good care of your handmade knife is essential to ensure its longevity and maintain its cutting performance. Here are some care and maintenance suggestions:

Safe Handling:

• Handle the knife with caution, as it is extremely sharp. Always be mindful of your fingers and avoid contact with the blade's edge. 
• Keep the knife out of the reach of children to prevent accidents or injuries.

 Proper Use:

• Limit the knife's usage to cooking purposes only. Avoid using it for tasks like opening cans or boxes, which can damage the blade.

Cleaning:

• After each use, hand wash the knife using mild dish soap and warm water. Avoid harsh detergents or abrasive cleaners that can damage the blade or handle.
• Carefully clean both sides of the blade, the handle, and any other exposed parts.
• Rinse the knife thoroughly to remove all soap residue.

Drying:

• Dry the knife immediately after washing to prevent moisture buildup, which can lead to rust.
• Use a soft, clean cloth to wipe the blade and handle completely dry. Ensure there are no water spots left.

Storage:

• Store the knife in a safe and dry place, away from moisture and humidity.
• Consider using a knife sheath or blade guard to protect the blade from accidental damage and to prevent injuries when retrieving or storing the knife.

Sharpening:

• To maintain satisfactory cutting performance, it is recommended to re-sharpen the knife once or twice per month. However, this frequency may vary depending on the knife's usage and your personal preference.
• Use a sharpening stone or honing rod designed for kitchen knives to restore the blade's sharpness. Follow the manufacturer's instructions or seek guidance from a professional if you're unsure about the sharpening process.

By following these care and maintenance practices, you can ensure that your handmade knife remains sharp, safe to use, and lasts for a long time.

1. Slicing Sashimi:
   Sujihiki knives are particularly well-suited for slicing sashimi, the traditional Japanese dish consisting of thinly sliced raw fish. The knife's long, narrow blade allows for clean cuts without tearing or bruising the delicate fish.
2. Carving Roasts:
   Its sharp edge and long blade make the Sujihiki knife ideal for carving roasts, whether it's beef, lamb, or poultry. The thin profile of the blade enables the chef to achieve thin, even slices.
3. Slicing Cooked Meats:
   Sujihiki knives excel at slicing through cooked meats, making them suitable for tasks like carving a roasted turkey or cutting thin slices of cooked ham or brisket.
4. Portioning Fish and Seafood:
   The precision of the Sujihiki knife makes it effective for portioning and filleting fish and seafood. Chefs appreciate the ability to make clean cuts without damaging the texture of the flesh.
5. Meat Fabrication:
   In professional kitchens, the Sujihiki knife is often used for meat fabrication tasks, such as breaking down larger cuts into steaks or portioning meat for various dishes.
6. General Purpose Slicing:
   While the primary focus is on meats and fish, the Sujihiki knife can also be used for general slicing tasks in the kitchen. Its sharpness and agility make it a versatile tool for slicing fruits, vegetables, and other ingredients.
7. Precision Cutting:
   The long, slender blade of the Sujihiki knife allows for precise cutting, making it suitable for tasks that require accuracy and attention to detail.