Haku Left Handed Inox Sujihiki Knife 240mm (9.4")
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Manufacturer : Haku *Engineered by Nenohi
Style : Sujihiki
Length : 240mm (9.4")
Weight : 6.72 oz
Blade Material : High Carbon Inox Steel
Handle Material : Compressed Wood
HRC : 58*
Bevel Angle Ratio : 40/60 (Left Handed)
Cover : Not included
* The blade was originally heat treated to reach a hardness of HRC 61 but later reduced to HRC 58 to improve its performance and give it more ductility.
Blade & Handle
Nenohi, known for its Nenohi Original and Nenox knives, has engineered Haku, a new brand that is exclusively handled by Mutual Trading Company. Made with 100% high carbon inox steel, this knife is the perfect choice for professional cooks and culinary students who want an affordable but quality knife for daily use.
Mutual Trading Company has designed Haku and collaborated with Mr. Sawada, the president of Nenohi Cutlery, to offer this knife at a surprisingly reasonable price. With many knives that focus on the initial edge, Nenohi thought about how they could create a knife that is durable and can answer to different needs. A thin blade is sharp and pulls through smoothly, but tends to be more fragile. But worrying too much about fragility would hinder them from producing the sharpness of Japanese knives.
Haku is the result of balancing out this dilemma, and they believe that it will perform to your expectations regardless of how or what you are using the knife for. Besides its affordability, this knife also offers a razor sharp edge with ease of sharpening. It was originally heat treated to reach a hardness of HRC 61 but later reduced to HRC 58 to improve its performance and give it more ductility. The calligraphy logo was designed by Masako Inkyo, a renowned and award-winning calligraphy master and artist, who is the official shodo (Japanese calligraphy) artist for Nissan's luxury vehicle division, Infiniti.
The sujihiki is the Japanese version of the classic Western slicing knife but the blade is thinner and holds a sharper edge. The long blade of this knife is ideal for carving cooked meats and slicing terrines and pates. It can also be used instead of a yanagi to slice raw fish.