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Masashi KOKUEN Kiritsuke Sujihiki 300 mm

Masashi KOKUEN Kiritsuke Sujihiki 300 mm

$1,115.00 CAD
$1,115.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

Owned & Operated in Canada Ships from Calgary

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Frustrated? Learn more about why Japanese knives are frequently out of stock.

La couleur du col/de la virole peut varier du brun clair au presque noir. Vous pouvez voir des exemples de la variation ici.

À propos de Masashi Kokuen -  Le noyau de cette lame est fabriqué en acier SLD dur revêtu d'acier inoxydable plus souple, que Masashi-san peut pousser à la limite absolue de la dureté grâce à son impressionnante habileté et à quelques techniques top-secrètes. En clair, cela signifie qu'elles conservent un tranchant incroyablement aiguisé pendant longtemps, mais sont beaucoup plus faciles à entretenir que les lames traditionnelles en acier au carbone. Il aiguise les lames d'une manière unique, rendant l'arrière plus robuste pour hacher et la pointe plus précise pour le travail délicat.

La finition foncée du Kokuen donne son nom. Signifiant « fumée noire » en japonais, le Kokuen est inspiré par l'atmosphère de l'atelier de Masashi.

Après s'être formé avec son frère chez Yoshikane, puis avoir fait cavalier seul, Masashi Yamamoto poursuit sans relâche la création d'un couteau parfait en utilisant les techniques traditionnelles transmises dans sa famille et augmentées par une compréhension moderne de la métallurgie. C'est aussi un vrai dur à cuire, forgeant en tongs et allumant des cigarettes sur de l'acier rougeoyant comme un héros d'action des années 80.

À propos de la forme - « Sujihiki » se traduit par « trancheuse à viande » et fait exactement ce que son nom suggère, parfait pour découper et trancher les rôtis, la dinde, les viandes crues, le poisson et toutes les autres protéines. La longueur étendue de la lame vous permet de trancher d'un long mouvement, au lieu de faire glisser le couteau d'avant en arrière dans un mouvement de scie. Ce qui facilite la découpe de tranches de poitrine ou d'applications ultra fines comme le Carpaccio.

Shape Sujihiki
Blade Length 300 mm |
Blade Height 42,6 mm
Thickness 4,2 mm / 0,7 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 236 g
Steel Type SLD Semi-Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 63-64
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Octogone Ébène rouge Collier en corne de buffle d'eau -
Knife Line Masashi Kokuen
Blacksmith Masashi Yamamoto
Made in Sanjo, Niigata, Japan

Une note sur les mesures : Les couteaux japonais faits à la main peuvent varier dans leurs dimensions, ces mesures ne sont donc qu'un exemple.


A NOTE ABOUT RUST

Semi-stainless steel is a compromise between the edge retention of carbon steel
and the rust resistance of stainless. This steel will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad because the cold will make hard steel even more brittle. If you wouldn’t chew it with your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End-grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can drawer inserts. Whatever the method, keep the edge from touching anything else. 


SKU: MSKKE300SU

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.live/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Indepth on the Masashi KOKUEN Kiritsuke Sujihiki 300 mm

  • Masashi KOKUEN Kiritsuke Sujihiki 300 mm

    Sujihiki

    Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.

  • Masashi KOKUEN

    Masashi Kokuen

    L'art de la performance sous forme de couteau. Idéaux pour ceux qui privilégient la performance avant tout, ces couteaux sont fabriqués à la main par l'un des meilleurs forgerons du Japon, ils sont magnifiques et vous laisseront bouche bée. Le tranchant super fin glisse sans effort dans les aliments mais ils peuvent être délicats !
    Explore the whole knife line  

  • Masashi Yamamoto - Blacksmith

    First training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero. 
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Overall rating: 5.0 / 5 from 5 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["slices","edge"].

Review highlights

Reviews

Perfect slicer

"This slicer is simply outstanding, it has an impeccable balance, glides through ingredients effortlessly, and its design is absolutely stunning!"

— Sylvain D. (5/5)

It was the Star at Thanksgiving

"We used this knife to carve our turkey at our office Thanksgiving luncheon. It was the star of the show. Beautiful and sharp, it made short work of a 24-lb turkey. Thank you, Knifewear!"

— Elizabeth S. (5/5)

Superb Knife for carving and slicing

"The title says it all. The knife is a joy to use and as capable of a super slim slice as your knife skills allow."

— Roger R. (5/5)

Sharp as

"I got a gift card, and looking for something different than my collection I was after a "racecar" of a knife. I asked to look at a bunch of sujihikis, ranging from makers and steels. This thing stole my heart, it's so so crazy thin and crazy light. Walking through the farmers market and seeing chunks of boneless meat is a bit of a problem. I went in looking for a racecar and I came out with a Japanese sport bike. The power to weight outpaces everything I've got. It's so unbelievable to whip around and fly through meat. The website doesn't do this thing justice, go see it in person!"

— Callum (5/5)

Amazing

"I bought this and the Nikiri from the same line and they’re my new favourites. Beautiful polished edge, very light and cray cray sharp"

— Stuart C. (5/5)

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