Sakon Ginga Sujihiki 270mm (Oak)

The Blacksmith

This Sakon Ginga series of knives feature a nashiji finish, ombré lacquer handles and semi-stainless ginsan steel. While not as corrosion resistant as some other stainless steels, you would really have to push your luck to rust these knives, though we still recommend with all knives to keep them wiped down, dry and clean at all times. The benefit of ginsan being a semi-stainless steel is that it is considerably easier to sharpen than other traditional stainless steels and will more readily benefit from higher grit stones. 

These knives are relatively thin at the spine and quite thin behind the edge. This gives them a great cutting feel, but we don't find these knives to be particularly delicate, which makes them a great knife to start out your collection with, or for a high volume professional that needs a steel that is both corrosion resistant, and easy to sharpen. 

The Knife

The Sujihiki is meant for all things slicing. The long slender blade allows the user to perform nice long strokes and avoid sawing through proteins which leads to perfect, thin slices and no more tearing. Carving roasts, slicing brisket, thinly slicing fish are all within its grasp.

Knife Care (Semi-Stainless Steel)

• Although this knife is made from semi-stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
• NO DISHWASHER - the high heat will ruin the wooden handle and damage the blade over time.
• Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
• Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
• Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
• Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.