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Nigara STRIX Tsuchime Migaki Sujihiki (fish/sashimi knife) 240 mm
Nigara STRIX Tsuchime Migaki Sujihiki
At the heart of each STRIX knife lies STRIX Powder Steel, one of the hardest stainless steels in the world. This steel can be sharpened to a razor-sharp edge and retains its sharpness exceptionally well thanks to a hardness of 65 HRC. The core is clad in 32 layers of softer stainless steel, forged with a distinctive finish. The subtle hammered dimples in these layers ensure that food sticks less to the blade while cutting, making your work in the kitchen smoother and more enjoyable.
The knife is finished with an octagonal handle made of ebony wood and black buffalo horn. This not only gives the knife a luxurious appearance but also provides perfect balance and a comfortable grip, making it feel like a natural extension of your hand.
The Sujihiki is a traditional Japanese slicing knife, specifically designed for cutting meat and fish in long, even strokes. Thanks to its long, narrow blade, the Sujihiki glides effortlessly through ingredients without damaging their structure. This makes it ideal for carving roasted meats, filleting fish, or slicing delicate pieces of carpaccio and sashimi. With its excellent balance and razor-sharp edge, the Sujihiki offers maximum precision and an elegant cutting experience. An essential knife for anyone who values perfectly sliced meat and fish.
Specifications:
- Blade length: 240 mm
- Overall length: 380 mm
- Weight: 160 g
- Blade thickness (measured 1 cm from the spine): 1.9 mm
- Blade height: 40 mm
- Steel: Japanese STRIX stainless steel core with stainless steel cladding, featuring a hammered (Tsuchime) finish and a 32-layer damascus pattern
- Hardness: 65 HRC (Rockwell)
- Handle: Ebony (black-brown) with ferrule made from deep black buffalo horn
Care instructions: As with all high-quality Japanese knives, these handmade knives should never be placed in the dishwasher. For optimal longevity, clean and dry the knife immediately after use.
