Yoshihiro Inox Honyaki Stain Resistant Steel Wa Sujihiki Slicer Knife with Stabilized Maple Burl Handle and Magnolia Saya

The Yoshihiro Inox Sujihiki is expertly forged from a single piece of AUS-10 stainless steel and paired with a premium, octagonal-shaped stabilized maple burl handle. NSF-certified for commercial kitchens, this knife offers a carbon content of over 1%, surpassing most competitors in edge retention, toughness, and ease of sharpening.

Key Features:
Sujihiki Slicer Knife with Honyaki Inox Steel
Semi-Stainless Steel Finish
Double-Edged Blade
Octagonal Stabilized Maple Burl Handle
Superior Sharpness and Edge Retention
Handcrafted in Japan

The Sujihiki knife is an essential tool for chefs and home cooks alike. Whether slicing fish fillets fresh from the market or carving a roast chicken from the oven, this knife elevates even the simplest tasks. Its precision and beauty make it ideal for a wide range of tasks—from slicing large roasts to thinly cutting vegetables or smoked salmon. Perfect for table-side carving during holidays or special occasions, the Yoshihiro Ice Hardened Stainless Steel Sujihiki ensures impeccable performance and aesthetics.

The Yoshihiro Honyaki Inox Stainless Steel Wa Sujihiki represents the pinnacle of Japanese craftsmanship. "Honyaki" refers to "true forged," reflecting the purest traditions of Japanese sword-making. Forged from a single piece of Inox AUS-10 steel (HRC 62-63), the blade is heated to thousands of degrees and then quenched in water for superior hardness and durability. Polished with a mirror finish, these knives combine ancient techniques with modern metallurgy, offering peace of mind in high-paced environments.

For optimal performance, Japanese knives should always be sharpened and honed on premium-quality Japanese water stones. For maintenance or professional sharpening, contact Yoshihiro Cutlery.