Yoshihiro Inox Stain-resistant Aus-10 Steel Ice Hardened Sujihiki Slicer Chefs Knife
SKU:
- 61 HRC
- Yes
- Saya Cover
- No Saya Cover Included
Blade Hardness
HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.
Stain Resistant
This steel resists rust and staining from moisture and acidic foods, making it easy to maintain with routine care.
Full Specifications
Blade
- Knife Type
- Sujihiki (Slicer Knife)
- Primary Use
- Slicing & carving (meat or fish)
- Blade Metal
- AUS-10 Steel
- Construction
- Mono-Steel
- Blade Hardness
- 61 HRC
- Blade Edge Type
- Double Bevel
- Blade Finish
- Plain
- Stain Resistant
- Yes
Handle
- Handle Material
- Black Pakkawood
- Handle Shape
- Western Style
- Bolster Material
- Stainless Steel
- Tang Type
- Full Tang
Product Details
The Yoshihiro Inox Sujihiki slicing knife is an essential tool for chefs who appreciate precision and performance. Perfect for fabricating large roasts, slicing cucumbers, or thinly slicing smoked salmon, this knife excels at both intricate slicing and carving tasks. It is ideal for table-side carving during holidays and special occasions, bringing a touch of sophistication to any meal.
Forged from a single piece of Aus-10 stainless steel, the Yoshihiro Inox Sujihiki combines the best of both Japanese and Western styles. Its long, straight blade is designed to smoothly slice through meat, fish, and vegetables, ensuring the integrity of the ingredients while preserving their freshness. With a carbon content of over 1%, the Aus-10 steel provides superior edge retention, toughness, and ease of sharpening, making it a top performer in the world of high-end stainless steel knives.
Complemented by a premium Western-style composite wood handle, the knife features a full tang construction for enhanced balance and durability. It is NSF certified, ensuring that it meets the highest standards for use in commercial kitchens. As with all premium Japanese knives, the Yoshihiro Inox Sujihiki should be sharpened and honed on Japanese water stones to maintain its superior performance.
For maintenance tips or professional Japanese knife sharpening, contact us at Yoshihiro Cutlery to keep your knife in top condition.
Upgrade your culinary collection with this beautifully crafted Sujihiki slicer, perfect for both home and professional use.
Care & Origin
- Country of Origin
- Japan
- Care Instructions
- Hand wash only.
Dry immediately.
Avoid the dishwasher. - Sharpening Method
- Sharpen by hand using whetstones. Do not use honing rods.