Ryuji Molybdenum Steel Sujihiki Knife 27cm - Black

Description

The Ryuji Molybdenum Steel Sujihiki Knife 27cm - Black is a premium kitchen tool designed for precision slicing and durability. Crafted with a sleek black finish, this knife offers both style and functionality, making it an essential addition to any kitchen. Its long, sharp blade allows for smooth and effortless cutting, ideal for preparing meats, fish, and vegetables.

Engineered by Shimomura Kogyo Co., Ltd., a reputable manufacturer based in Sanjo, Niigata, Japan, this knife combines traditional craftsmanship with modern technology. Its lightweight design and ergonomic handle reduce hand fatigue, while the one-piece molded blade and grip help prevent bacterial growth. Resistant to rust and easy to sharpen, this knife ensures long-lasting performance for both home cooks and professionals.

Details

• Product Material: Molybdenum Steel

• Manufacturer: Shimomura Kogyo Co., Ltd.

• Made in: Japan

Features

• 27cm long sujihiki blade ideal for precise slicing of meat, fish, and vegetables
• Lightweight design with a thin handle and hollow cavity to reduce hand burden
• One-piece molded blade and grip to prevent bacterial invasion and proliferation
• Highly resistant to rust ensuring durability and longevity
• High hardness steel makes the blade easy to sharpen and maintain

How to use

Use the Ryuji Molybdenum Steel Sujihiki Knife for slicing thin cuts of meat, fish, and vegetables with smooth, even strokes. Hold the handle firmly and use a gentle back-and-forth motion to achieve precise cuts. After use, wash the knife thoroughly with warm water and mild detergent, then dry it completely before storage. Handle the knife carefully as the blade is very sharp to prevent injury.

Care instructions

Clean the knife immediately after use with warm water and mild dish soap. Avoid using abrasive cleaners or scouring pads that can damage the blade. Dry the knife thoroughly to prevent rusting and store it in a dry place, preferably in a knife block or protective sheath. Avoid leaving the knife soaking in water or exposing it to extreme temperatures to maintain its sharpness and longevity.