Nenox SD Marbled Sujihiki Knife 285mm (11.2")
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Style : Sujihiki
Length : 285mm (11.2")
Weight : 7.5 oz
Blade Material : High Carbon Rust-Resistant Steel
Handle Material : DuPont™ Corian® (Please be aware that every single handle has a unique marbling pattern)
HRC : 61
Bevel Angle Ratio : 55/45**
Cover : Sold separately
*Our Nenox knives have our own original logo "Nenohi Original", which was a collaboration with Nenohi Cutlery.
** According to Nenohi Cutlery even though the bevel angle is 55:45 it can still be used by lefties. However, you can easily sharpen it to 45:55 for optimum use.
Nenox Blade & Handle
Nenohi blades offer the durability and sharpness of a traditional Japanese carbon-steel knife, but are rust resistant and easier to maintain. Nenox knives have a hamaguriba (clam shaped blade) from the edge all the way to the spine. Since it has no flat surface, there is minimal friction against the food you're cutting, resulting in less cell damage and a smoother cut. To achieve this shape, they asharpen and polish the edge, mid-section and spine of the blade separately, by hand. After much trial and error, they found that an HRC of 61 is the optimum hardness for Nenohi knives to possess the right balance of superior cutting edge, ductility and edge retention.
This knife is made honyaki style, with one piece of high carbon steel, and with a 55/45 edge, it can easily be sharpened to suit your preference, whether you are right or left handed.
This knife has the same blade as the SD series and is top of the Nenohi line. It has an even more ductile blade than the G-type series, meaning that it is even more durable. It has the same DuPont™ Corian® material for the handle but it has a marbled pattern.
Nenox SD Sujihiki
The sujihiki is a Japanese-style slicing knife with a thinner, sharper edge than Western versions. The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and patés. It can also be used instead of a yanagi to slice raw fish.
High carbon steel knives can still rust if not maintained properly. Use the Tsukiji Masamoto or Sabitohru Rust Remover to clean oxidized blades.
http://www.mtckitchen.com http://www.facebook.com/mtckitchen Nenohi blades offer the durability and sharpness of a traditional Japanese carbon-steel knife, but are rust resistant and easier to maintain. The composite DuPont™ Corian® handle offers a comfortable grip, and is heat-resistant, nontoxic and resists the growth of bacteria. The SD series is top of the Nenohi line, and has a more ductile blade than the G-type series, meaning that it is more durable and will not chip easily. The gyuto is the Japanese version of the classic Western chef's knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit.
Nenohi SD Gyutohttp://www.mtckitchen.com http://www.facebook.com/mtckitchen ...