Top Rated Yoshihiro Hayate Inox Aus-8 Sujihiki Japanese Chefs Knife Integrated Stainless Handle (9.5'' (240mm))
Customer reviews Yoshihiro Hayate Inox Aus-8 Sujihiki Japanese Chefs Knife Integrated Stainless Handle (9.5'' (240mm))
So you can check out the other reviews Up To 60% OFF Yoshihiro Hayate Inox Aus-8 Sujihiki Japanese Chefs Knife Integrated Stainless Handle (9.5'' (240mm)) at Amazon.com
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| Blade Material | Stainless Steel |
| Brand | Yoshihiro |
| Handle Material | Alloy Steel |
| Blade Edge | Plain |
- INOX Aus-8 is commonly used in high-end Japanese knives and provides a good foundation to build a knife with well-rounded attributes. The craftsmanship on the blade is impeccable with attention to detail that only hands on work can provide. The quality of the steel together with its' expert craftsmanship makes this a professional quality chefs knife with an excellent blend of razor sharpness, durability, and comfort that is unrivaled in its price range.
- One of the most essential knives a chef can have is a Japanese slicing knife known as a Sujihiki knife. The Sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient’s freshness. The Sujihiki slicer is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon.
- Proudly made in Japan and not mass produced. This knife is complimented with a premium Western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. This particular knife series emphasizes a superior cutting edge by utilizing an exceptionally thin blade design that will effortlessly cut through ingredients with very little abrasions to its surface.
- Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chef’s knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer’s market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
- Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
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