Ryuji Molybdenum Steel Sujihiki Knife 24cm - Black

Description

The Ryuji Molybdenum Steel Sujihiki Knife 24cm - Black is a precision-crafted kitchen tool designed for professional and home chefs alike. Its slender 24cm blade excels at slicing and carving, making it ideal for cutting meats, fish, and large fruits with accuracy and ease. The elegant black finish adds a touch of sophistication to any kitchen setup, combining style with function.

Made by Shimomura Kogyo Co., Ltd., a renowned manufacturer located in Sanjo, Niigata, Japan, this knife is forged from high-quality molybdenum steel. The one-piece molded design integrates the blade and handle, enhancing durability while resisting bacteria and rust. Lightweight and easy to grip, this knife minimizes hand fatigue, offering a comfortable cutting experience every time.

Details

• Product Material: Molybdenum Steel

• Manufacturer: Shimomura Kogyo Co., Ltd.

• Made in: Japan

Features

• High hardness molybdenum steel blade for long-lasting sharpness and easy re-sharpening
• One-piece molded blade and handle construction to prevent bacteria buildup and rust
• Lightweight and ergonomically designed handle for comfortable grip and reduced hand fatigue
• 24cm slender sujihiki blade perfect for slicing meats, fish, and fruits with precision
• Made by a reputable Japanese manufacturer known for high-quality edged tools

How to use

Use the Ryuji Molybdenum Steel Sujihiki Knife to make smooth, precise slicing motions when cutting meats, fish, or fruits. Hold the knife firmly with a comfortable grip, ensuring safe and controlled cuts. After each use, wash the knife by hand with mild soap and warm water, then dry thoroughly to maintain its condition. Handle with care due to the sharp blade to avoid injury.

Care instructions

To keep your knife in optimal condition, wash it immediately after use with warm water and mild detergent. Avoid using harsh chemicals or abrasive scrubbers that may damage the blade. Dry the knife thoroughly before storing to prevent rust. Store in a knife block or sheath to protect the blade and ensure safety. Periodically sharpen the blade to maintain its sharpness and performance.