Sujihiki 27 cm Kei Kobayashi SG2

Sujihiki is a knife specialized in slicing and portioning meat. The length of the blade usually varies between 21 and 30centimeters. The most frequently chosen lengths are 24, 27 and 30 centimeters. It is narrower than the gyuto, so that the resistance caused by the product sticking to the knife amphibians is lower. It differs from Yanagiba mainly in the double-sided cut, which is more popular in our longitudes, and it is lighter. This does not mean that Sujihiki as a slicing knife is better than yanagiba. One-sided knife due to its design will be much better in slicing.

This steel is powder-coated, high-speed steel. Thanks to the unique production process, this steel has a very high degree of purity, precisely selected chemical composition and an intricately designed structure. It has anoutstanding sharpness at the level of 64 HRC, it is harder than most powder steels, thanks to the significant share of molybdenum and vanadium forming carbides. A significant amount of vanadium, in addition to improving the hardness and abrasion resistance of steel, does not reduce plastic properties, and even improves impact strength and elasticity. The very high content of molybdenum, improving the strength properties, together with chromium also affects the corrosion resistance of this steel. R2/SG2 keeps sharpness for a very long time. In addition, it is maintenance-free,with excellent blades, even better than the iconic ZDP-189. This steel is ideal for professionals who have the highest demands on their tools.

The basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in the appearance of small spots of rust. It is completely unacceptable to wash the knives in a dishwasher, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip. When cutting, do not twist the knife from side to side, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should only be used as a cutting tool, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.