UPC 700736843444

Name: Yoshihiro INOX AUS-10 Stain-Resistant Steel Ice Hardened Sujihiki Slicer Chef Knife
Brand: Yoshihiro

Barcode for Yoshihiro INOX AUS-10 Stain-Resistant Steel Ice Hardened Sujihiki Slicer Chef Knife

Tags:

Kitchen Yoshihiro Black Pakkawood Handle

Scannable Barcode for UPC 700736843444

Sellers

Marketplace	Price	Updated
	$149.99	09/23/2021 10:13:45 GMT - Details

Attributes

Attribute	Value
Brand	Yoshihiro
Color	Black Pakkawood Handle
Size	9.5" (240mm)
EAN	0700736843444
Manufacturer	Yoshihiro
Model	SINSU240
MPN	1
UPC	700736843444

Description

INOX Aus-10 is commonly used in high-end Japanese knives and provides a good foundation to build a knife with well-rounded attributes. While very similar to AUS-8, the increased carbon content in AUS-10 Stainless Steel results in a knife with higher edge retention and durability. The quality of the steel together with its expert craftsmanship makes this a professional quality chefs knife with an excellent blend of razor sharpness, durability, and comfort that is unrivaled in its price range.
One of the most essential knives a chef can have is a Japanese slicing knife known as a Sujihiki knife. The Sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness. The Sujihiki slicer is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon.
From slicing filets of fish fresh from the fish monger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
Proudly made in Japan. This knife is complimented with a premium Western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. This particular knife series emphasizes a superior cutting edge by utilizing an exceptionally thin blade design that will effortlessly cut through ingredients with very little abrasions to its surface. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.

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