Suisin High Carbon Sujihiki 24 cm

Suisin High Carbon knives are made from Japanese carbon steel. This type of steel is very sharp and easier to sharpen than stainless steel. However, the steel will discolor with use due to the patina layer that forms. This does not affect the cutting performance, in fact in Japan chefs proudly display the unique patina formation on their knives.

• 24 cm sujihiki for meat and fish
• High carbon 58HRC Japanese steel
• 70/30 grind
• Western handle

After use, the knife must be dried well; otherwise there is a risk that it will rust. The patina layer makes the steel less susceptible. Has rust developed anyway? A sponge or rust eraser will remove it easily. Lubricate the knife regularly with a little oil. This will keep it in the best condition.

The handle is made from Western wood. It feels familiar and gives the knife a nice balance.

Looking for a knife that you can effortlessly keep sharp and don’t mind a little maintenance? Then the Suisin High Carbon series is highly recommended for you.