Sashimi Hocho - Fish Knife Suminagashi/White Paper Steel Blade
240 mm HIDEO KITAOKA
Available, delivery time: 1-3 businessdays within Germany
Product information
The knife maker Hideo Kitaoka in Takefu, Fukui Province, specializes in the production of high-quality kitchen knives. For the cutting edge, only the so-called „White Paper Steel,” a carbon steel with high hardness and comparatively low brittleness, is used. The outer layers consist of multiple layers of Damascus steel, called „Suminagashi” in Japan. The hardness of the knives is over 60 HRC. These knives are not stainless! The handles are made of noble sandalwood, and the ferrule is made of buffalo horn.
This is the most common knife shape for preparing sushi and filleting fish. Many simply refer to it as a „sushi knife” or "fish knife."
- Single-edged
- Cutting steel on one side
- Cutting steel: White Paper Steel
- One side 12 layers of Damascus steel
- Handle sandalwood
- Ferrule buffalo horn
| Properties | |
|---|---|
| Hardness | over 60 HRC |
| Blade length | 240 mm |
| Blade thickness | 3.7 mm |
| Shaft thickness | 4 mm |
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