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Sushi knives are special knives for cutting sushi rolls. Since the blade part

protrudes in a circular curve, it is devised so as not to damage the rice and ingredients of sushi rolls.

Sushi Knife 240mm

Recommended for Sushi Chef
USD164.06
In stock
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!Important Notice

We try to capture images that represent the real product as much as possible. However, the actual product delivered may differ from the product image due to lighting. Please note this point.If you would like additional images, please contact us as they will be taken individually.
S1-SUSHI-01

Specification

Status:
Brand New/unused
REMARKS&NOTE:
Image information takes precedence over textual information listed on the product page.
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
Knife Type:
Other Type
Constraction of Knives:
Double Edge (Bebvel)
Steel Type of Cutting Edge:
Stainless Steel
Forge Welding:
Three-layer Welding (San-Mai constraction)
Forging Method:
Die forging
Cutting Blade Length (From top to chin) :
approx 233mm
Total Knife Length (from tip to hip of handle) :
approx 390mm
Blade Width (Maxim point) :
approx 87.4mm
Thickness(Maxim point) :
approx 1.9mm
Weight:
According to image
Joining Handle:
Joined
Dominant hand:
Ambidextrous
Note of Use:
Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones.
Maintenance:
this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade.
Remark:
For professionals (can be used at home)

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Important Notice

*Colour and shape can differ from the photo and actual product due to camera and lighting.

*Also, you may see difference in colour due to the oil applied to protect from rust.

*For handmade products, there may be small scratches. There is no problem in use at all.

*In addition, vintage products may have minor scratches due to long-term storage.

*Wood products may age over time.

Please check the image well before purchasing.

Questions