Mutsumi Hinoura Japanese Chef Knife Sujihiki
Mutsumi Hinoura Japanese Chef Knife Sujihiki
Mutsumi Hinoura Japanese Chef Knife Sujihiki
Mutsumi Hinoura Japanese Chef Knife Sujihiki
Mutsumi Hinoura Japanese Chef Knife Sujihiki
Mutsumi Hinoura Japanese Chef Knife Sujihiki
Mutsumi Hinoura Kuro | 270 Sujihiki Knife (Iron)
Mutsumi Hinoura Japanese Chef Knife Sujihiki
Mutsumi Hinoura Japanese Chef Knife Sujihiki
Mutsumi Hinoura Japanese Chef Knife Sujihiki
Mutsumi Hinoura Japanese Chef Knife Sujihiki
Mutsumi Hinoura Japanese Chef Knife Sujihiki
Mutsumi Hinoura Japanese Chef Knife Sujihiki
Mutsumi Hinoura Kuro | 270 Sujihiki Knife (Iron)

Mutsumi Hinoura Kuro | 270 Sujihiki Knife (Iron)

$384 Sale Save

or 4 payments of $96 AUD w/ Afterpay

Handcrafted in Sanjo Japan by one of our favourite blacksmiths (Mutsumi Hinoura), these carbon knives are slightly heavier at the spine but still quite thin behind the edge. Shirogami #2 core with soft Iron cladding, the perfect chef workhorse or home cook knife.

 

We have a hand-full of "B-Finish" options available. These are heavily discounted and easily rectified at home (just polish out with stone powder or even Auto-Sol or the like). An example image is included here, they are all different with varying degrees.

  • Hinoura Japanese Knife
  • Mutsumi Hinoura Blacksmith (日野浦 睦)
  • Sanjo-Niigata/ Japan
  • Kurouchi finish
  • 270mm Sujihiki Knife
  • Shirogami (White) #2 core, Soft Iron Clad
  • Japanese (WA) Handle:
    • Burned Chesnut

    • Buffalo Ferrule
  • Handcrafted in Japan
  • Edge Length: 273mm Overall Length: 427mm | Blade Height: 40mm | Weight: 173g
  • Blade Thickness: (A) 3.0 (B) 2.4 (C) 0.6

 

* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

* High-carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust.

  
Japanese Kitchen Knives & Whetstones Australia

Japanese Kitchen Knife | Sujihiki (Slicing Knife)

The Sujihiki knife is a great knife to have in your kitchen, traditionally used in Japan as a slicing knife (the home version of a Yanagiba (Sashimi knife)), it also works very well for general kitchen duties as a utility knife. The sujihiki is a light and nimble knife, long, thin and narrow with a double bevel grind. They obviously do work well for preparing sashimi, but also a wide variety of other slicing tasks.



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