Yu Kurosaki Fujin SG2 Sujihiki 240mm

Regular price 39,000.00 RSD
Sale price 39,000.00 RSD Regular price
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Pickup available at Be Sharp Beograd

Usually ready in 1 hour

Yu Kurosaki Fujin SG2 Sujihiki 240mm

  • Be Sharp Beograd

    Pickup available, usually ready in 1 hour

    27. marta
    15
    11060 Beograd
    Serbia

    +381612405551

Yu Kurosaki is an extremely talented blacksmith who works independently in the Takefu Knife Village. Every day he tries to implement new techniques and modern steels in his production process, and the result of these efforts are truly unique blades.

The Fujin series consists of stunningly beautiful knives, where the hammer finish is designed to evoke the feeling of the wind movement of the Fujin God combined with the subtle exposed tapering of the SG2 steel core all the way to the blade. These features truly make Fujin series knives high performance pieces of art.

SG2 is a stainless powder steel manufactured by Takefu Special Steel Company in Takefu, Japan. It is, in our eyes, the ultimate combination of sharpness retention, stainless properties and ease of sharpening. Having approximately the same amount of carbon as high carbon steels such as white and blue, but also more stainless elements than VG10, knives made from this steel are the best option.

Sujihiki is the Japanese equivalent of a slicer knife. It is primarily intended for making long and precise cuts, which makes it perfect for processing and preparing meat and fish. In addition to the above, you can use this knife for any other task in the kitchen. In fact, a large number of professional chefs find this particular knife to be the most useful.

The traditional octagonal handle made of noble rosewood, which is also known as rosewood, fits perfectly in the hand and will retain its original, authentic appearance over time.

Specifications

Manufacturer: Yu Kurosaki
Blade type: Sujihiki
Blade length: 241mm
Total length: 384mm
Knife weight: 156
Blade type: Double bevel
Back Thickness: 3 mm
Steel: SG2
Hardness HRC: 63±1

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".

  • Fast delivery from 1 to 3 days on the territory of Serbia.

  • You can always sharpen your knives with us.

  • Free gift wrapping.

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How to choose the first knife?

If you are buying your first Japanese knife, the advice is to choose a multifunctional blade shape that will cover the widest range of your needs in the kitchen. This includes Gyuto, Santoku and Bunka. The rule is that bigger people need bigger knives and vice versa.

Japanese knife as a perfect gift

Although in the culture of the Far East it is not recommended to give a blade as a gift because of the connection with cutting off good relations, they also could not resist the perfection of such a gift, so they devised a "trick" that allows them to gift knives without problems. Just ask for one coin from the person receiving the gift and in the eyes of strict superstition spirits it will be a fair exchange. Now no joke, a knife is a gift that unlike other transient things will be remembered forever because it will serve forever.

Everything you need to know about maintenance

  • Oštrenje japanskih noževa

    Sharpening Japanese knives

  • Briga i skladištenje

    Care and storage

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