ravnoposeven
SLICER/SUJIHIKI stainless kitchen knife AEB-L
SLICER/SUJIHIKI stainless kitchen knife AEB-L
Regular price
€300,00 EUR
Regular price
Sale price
€300,00 EUR
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per
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Handforged kitchen knife made in my little studio.
Style:
SUJIHIKI/SLICER
Slicer or Sujihiki knives are double-edged narrow knives designed for cutting thin slices of meat and fish and for many kitchen tasks where a precise and clean cut with a single stroke is important. Suitable for home or professional use.
Spine tapers from 3mm at the heel to 2mm spine at the middle, 1,5mm just before the bevel starts on the tip. The thin grind means it will cut most of the veggies and meat super easily (won't wedge), but should not do deboning, cutting through bones or harder shells, different grind should be done for that. It feels like a laser cutting through stuff with almost no resistance.
Handle:
The handle is multi color-stabilized poplar, stabilized by me. The spacer is stainless steel. It's octagonally shaped. The finish is a mat (mixture of oils and waxes)
Intended use:
-mincing, dicing, and slicing
Specifications;
Overall length: 34 cm (12.6")
Blade length: 21.5 cm (8.5")
Handle length: 11.5 cm (4.3")
Spine thickness: 3mm down to 1,4mm
Weight: 180grams (6.3 ounces)
Grind: Slight hollow grind
Steel: AEB-L
Hardness: 61 HRC
Ballance point: at the logo (2cm from handle)
If you are interested in a sheath for it, that is possible too. A wooden (Saya) or leather sheath is an option.
I do offer lifetime sharpening. You send it back to me, I will also refresh (reoil, re-etch, re-sharp, etc.) the knife when back at the workshop.
For potential free shipping contact me at ravnoposeven@gmail.com
Style:
SUJIHIKI/SLICER
Slicer or Sujihiki knives are double-edged narrow knives designed for cutting thin slices of meat and fish and for many kitchen tasks where a precise and clean cut with a single stroke is important. Suitable for home or professional use.
Spine tapers from 3mm at the heel to 2mm spine at the middle, 1,5mm just before the bevel starts on the tip. The thin grind means it will cut most of the veggies and meat super easily (won't wedge), but should not do deboning, cutting through bones or harder shells, different grind should be done for that. It feels like a laser cutting through stuff with almost no resistance.
Handle:
The handle is multi color-stabilized poplar, stabilized by me. The spacer is stainless steel. It's octagonally shaped. The finish is a mat (mixture of oils and waxes)
Intended use:
-mincing, dicing, and slicing
Specifications;
Overall length: 34 cm (12.6")
Blade length: 21.5 cm (8.5")
Handle length: 11.5 cm (4.3")
Spine thickness: 3mm down to 1,4mm
Weight: 180grams (6.3 ounces)
Grind: Slight hollow grind
Steel: AEB-L
Hardness: 61 HRC
Ballance point: at the logo (2cm from handle)
If you are interested in a sheath for it, that is possible too. A wooden (Saya) or leather sheath is an option.
I do offer lifetime sharpening. You send it back to me, I will also refresh (reoil, re-etch, re-sharp, etc.) the knife when back at the workshop.
For potential free shipping contact me at ravnoposeven@gmail.com
