Kisuke ATS34 Kiritsuke Sujihiki 270mm - Ebony
Kisuke ATS34 Kiritsuke Sujihiki 270mm - Ebony
Kisuke ATS34 Kiritsuke Sujihiki 270mm - Ebony
Kisuke ATS34 Kiritsuke Sujihiki 270mm - Ebony
Kisuke ATS34 Kiritsuke Sujihiki 270mm - Ebony
Kisuke ATS34 Kiritsuke Sujihiki 270mm - Ebony
Kisuke ATS34 Kiritsuke Sujihiki 270mm - Ebony
Kisuke ATS34 Kiritsuke Sujihiki 270mm - Ebony
Kisuke ATS34 Kiritsuke Sujihiki 270mm - Ebony
Kisuke ATS34 Kiritsuke Sujihiki 270mm - Ebony
Kisuke ATS34 Kiritsuke Sujihiki 270mm - Ebony
Kisuke ATS34 Kiritsuke Sujihiki 270mm - Ebony
Kisuke ATS34 Kiritsuke Sujihiki 270mm - Ebony
Kisuke ATS34 Kiritsuke Sujihiki 270mm - Ebony
Kisuke ATS34 Kiritsuke Sujihiki 270mm - Ebony
Kisuke ATS34 Kiritsuke Sujihiki 270mm - Ebony

Kisuke ATS34 Kiritsuke Sujihiki 270mm - Ebony

$622.00 Sale Save

Item is in stock Only 0 left in stock Item is out of stock Item is unavailable

Buy it with

Ceramic Honing Rod Black 10"

$47.00

 

Blade Guard

$5.60$7.00

20% Off

 

Specifications

Style: Sujihiki
Blade Length: 277mm
Overall Length: 430mm
Weight: 222g
Blade Height @ Heel: 43mm
Bevel: Double Bevel
Spine Thickness @ Mid: 2.8mm
Blade Material: AT34 Stainless Steel core w/Stainless Tsuchime Clad
Handle Material: Octagon Ebony 
HRC: ~63

 

Introducing

Kisuke

Embracing a rapid rise in popularity for his unique designs and committment to striving for perfection, Shunsuke Manaka is the man behind Kisuke knives. From the sketchbook to the kitchen, he is the sole craftsman behind the entire knifemaking process. Shunsuke engineers these knives using a process known as Warikomi, whereby a glowing hot piece of steel is split, and the core steel is wedged in and forged together. The split steel becomes the outer layers, and the core steel is exposed at the edge. This process produces a stronger, tougher more durable blade.

Blade Type

The Sujihiki is a long, slender, double bevel slicing knife for carving and slicing proteins. The long blade length coupled with the short blade height makes for effortless work.

Steel Type

ATS34 is a high-carbon, fine-grained stainless steel by Hitachi metals. When heat treated to perfection (as Manaka-San does), it is reminiscent of SKD. Avoid bones and seeds with this hard knife steel.

For more information check the definitive guide to Japanese steel

Recomended Maintenance

· Store your knife in a dry environment away from sources of moisture.

· Do NOT cut bones, seeds, or hard or frozen objects. We will not replace a chipped knife.

· To maintain your Japanese knives’ sharp edge use a
whetstone. Stones are available on our website.

For more indepth information read our blog Caring For Your Japanese Knife

Shop with confidence knowing that Chefs Edge has shipped over 15,000 orders around Australia and internationally since we began business in 2018. We use StarTrack Express for all Australian deliveries, which gives you speedy 1-2 business day shipping. We use Express shipping for all international parcels, averaging a 4-7 business day delivery timeframe around the world. We also have a local, Perth based team ready to help you with any questions or queries you may have.

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