Misono Molybdenum Steel Series Sujihiki (240mm To 360mm, 5 Sizes)
Original price was: $128.00.$89.60Current price is: $89.60.
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Misono is one of the best kitchen knife makers in the world and their Molybdenum Steel Series are their most affordable range of knives. However, the quality and finish of these highly practical and functional knives is equal to that of Misono’s more expensive product lines. Indeed, Misono’s high standards of quality have not been compromised in the slightest.
The blade is made from AUS-8 (HRc. 57), a high carbon 13 Chrome Molybdenum stainless steel tMisono is one of the best kitchen knife makers in the world and their Molybdenum Steel Series are their most affordable range of knives. However, the quality and finish of these highly practhat has strong corrosion-resistance, great durability, high cutting performance and is easy to re-sharpen.
This knife features full tang construction, water-resistant black pakkawood (Resin impregnated wood composite) handle scales and stainless steel bolsters for extra durability and improved blade balance.
The long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.
Specification
Knife Model: Misono Molybdenum Steel Series Sujihiki
Blade Material: AUS-8 Molybdenum Vanadium Stainless Steel
Rockwell Hardness (HRc): 57
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.
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Sujihiki 240mm (9.4″) Cutting edge length: 245mm (9.6″) Total Length: 365mm (14.3″) Blade Thickness: 2.2mm (0.08″) Blade Width: 38mm (1.4″) Handle Length: 112mm (4.4″) Total Weight: 157g (5.5oz) |
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Sujihiki 270mm (10.6″) |
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Sujihiki 300mm (11.8″) Cutting edge length: 306mm (12.0″) Total Length: 440mm (17.3″) Blade Thickness: 2.2mm (0.08″) Blade Width: 40mm (1.5″) Handle Length: 125mm (4.9″) Total Weight: 219g (7.7oz) |
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Sujihiki 330mm (12.9″) Cutting edge length: 336mm (13.2″) Total Length: 470mm (18.5″) Blade Thickness: 2.2mm (0.08″) Blade Width: 40mm (1.5″) Handle Length: 132mm (5.1″) Total Weight: 227g (8.0oz) |
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Sujihiki 360mm (14.1″) Cutting edge length: 368mm (14.4″) Total Length: 503mm (19.8″) Blade Thickness: 2.2mm (0.08″) Blade Width: 44mm (1.7″) Handle Length: 135mm (5.3″) Total Weight: 256g (9.0oz) |
About Left Handed Version
Misono produces proper blade grind angle and edge geometry for left handed version at following additional cost from regular one. Misono also puts logo on opposite side of blade to identify the left handed version. Please allow 2 business days for the left handed Misono knives to deliver.
- Paring, Petty, Santoku, Gyuto, Sujihiki, Slicer, Fillet Knife 15% extra of the regular ones
- Honesuki, Garasuki, Western Deba 30% extra of the regular ones
- Serrated Slicer (Bread Knife) 50% extra of the regular ones
For more info
Generally, Japanese kitchen knives are designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. Misono produces 100% left handed version with suitable blade grind angle and edge geometry from the beginning process.
Instructions & Maintenance
We believe quality and performance of Japanese knives are best in the world and hope you enjoy the fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for a long time.
Important
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for a long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in a dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
| Size | No,521 Sujihiki 240mm(9.4inch), No.522 Sujihiki 270mm(10.6inch), No.523 Sujihiki 300mm(11.8inch), No.524 Sujihiki 330mm(12.9inch), No.525 Sujihiki 360mm(14.1inch) |
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| Right Handed or Left Handed | Right Handed, Left Handed |
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