Decorative Knife with Birch 135mm

Sujihiki birch wood knife with 270 mm blade for precision cutting

This FUKAKURYU KAI Sujihiki knife features a 270 mm long blade and an elegant birch wood handle, blending Japanese knife tradition with modern functionality. The knife is designed for precise, thin cuts with minimal resistance through ingredients, ensuring clean slices and professional results.

Ideal for filleting fish, carving meat, and making precision cuts where control and accuracy are crucial.

Japanese precision in your kitchen

The long, slender 270 mm blade allows you to cut with smooth, gliding motions rather than sawing actions. This reduces the risk of damaging the structure of the ingredients while preserving their natural juices and flavors. The birch wood handle fits comfortably in your hand, providing the necessary control even during prolonged use.

Professional cutting quality every day

With this Sujihiki knife, you can achieve the same precise cuts as professional chefs. The thin blade minimizes resistance through the ingredient, resulting in smooth, even slices without ragged edges. This is particularly important when preparing raw fish for sushi and sashimi or when serving thin slices of meat, where presentation is just as important as taste.

Durability and maintenance

The FUKAKURYU KAI series represents high-quality Japanese craftsmanship. The blade retains its sharpness for a long time with proper use and maintenance. To maintain the knife's optimal performance, it is recommended to sharpen it regularly and always wipe it clean after use. The birch wood handle can be treated with food-safe oil to preserve its natural beauty and resilience.

Key product benefits:

• 270 mm long blade for precise, smooth cuts through meat and fish
• Ergonomic birch wood handle for safe and comfortable handling
• Japanese knife design that combines traditional craftsmanship with modern functionality

You are always welcome to contact our customer service at web@hw.dk for further information.

FAQ

How do I best maintain my Sujihiki knife?

Always wash the knife by hand with mild soap and dry it thoroughly after use. Avoid using a dishwasher. Regularly sharpen the knife on a water stone and treat the wooden handle with food-safe oil as needed.

What is the difference between a Sujihiki knife and a regular fillet knife?

Sujihiki knives are generally thinner and sharper than Western fillet knives. They are designed to cut with long, pulling motions rather than sawing, which provides cleaner cuts and less damage to the ingredients.

AI has assisted with the text, and therefore errors may occur.