Decorative Knife with SPG2 Steel Stabilized Poplar Wood 135mm 70g

Sujihiki Oukoku Ryu 260mm - precision in every cut

This exclusive Sujihiki knife from Ryusen Hamono is a top-tier craftsmanship featuring 99 layers of Damascus steel with a core of Super Gold 2 steel. With a 260mm long blade and a handle made from stabilized poplar wood, this knife perfectly combines balance, durability, and sharpness in a beautiful design that reflects 700 years of Japanese forging tradition.

Ideal for precise cuts of meat, where thin, even slices require absolute sharpness and control.

Outstanding cutting properties and durability

The 260mm long blade is perfect for long, smooth cuts through meat without tearing the fibers. With a hardness of 62 HRC, the edge retains its sharpness exceptionally long, reducing the need for frequent sharpening. The Super Gold 2 steel core, manufactured through advanced powder metallurgy, provides the knife with unparalleled cutting ability while maintaining its strength and resilience.

Japanese precision tool for professional results

Each Oukoku Ryu knife represents the pinnacle of Japanese knife artistry. The distinctive damask pattern from the 99 layers of steel not only creates a visual masterpiece but also contributes to the blade's strength and stability. The stabilized poplar wood handle ensures a comfortable grip even during prolonged use, and its resin treatment makes it resistant to moisture and temperature fluctuations—essential for a professional kitchen tool.

Technical specifications

The knife weighs 188 grams, providing the perfect balance between weight and maneuverability. The blade is made from SPG2 steel, known for its exceptional ability to maintain a sharp edge. The combination of the long, slender blade and high hardness makes this Sujihiki (meat slicer) ideal for precise cuts where finesse and control are crucial.

Key benefits of the Sujihiki Oukoku Ryu:

• 99 layers of Damascus steel with SPG2 core for superior sharpness and durability
• 260mm blade perfect for long, precise cuts through meat
• Stabilized poplar wood handle for comfortable grip and longevity

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

Frequently asked questions

How do I maintain my Sujihiki knife?

Always hand wash the knife with mild soap and dry it immediately. Avoid striking or twisting the knife, and always use a cutting board made of wood or plastic. Regularly sharpen with a water stone to maintain optimal sharpness.

What is the difference between a Sujihiki and other chef's knives?

Sujihiki means "meat slicer" and is characterized by a long, slender blade designed to cut meat into thin slices with a single, smooth stroke. Compared to standard chef's knives, it is typically longer and thinner.

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