MASAMOTO
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MASAMOTO KS Sujihiki Slicing Knife 9.5 (240mm) Made in JAPAN, Professional Japanese Slicer Knife for Brisket, Meat, Sashimi, Ultra Sharp Japanese Carbon Steel Blade, Wood Wa Handle, Black Ferrule
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MASAMOTO KS Sujihiki Slicing Knife 9.5 (240mm) Made in JAPAN, Professional Japanese Slicer Knife for Brisket, Meat, Sashimi, Ultra Sharp Japanese Carbon Steel Blade, Wood Wa Handle, Black Ferrule
The long, narrow, graceful blade of the Sujihiki is ideal for trimming away sinew and fat from meat, finely slicing brisket or boneless fish, and filleting and skinning fish for sashimi and sushi.
MASAMOTO KS Sujihiki Slicing Knife 9.5" (240mm) Made in JAPAN, Professional Japanese Slicer Knife for Brisket, Meat, Sashimi, Ultra Sharp Japanese Carbon Steel Blade, Wood Wa Handle, Black Ferrule
Item #: 85024961

MASAMOTO KS Sujihiki Slicing Knife 9.5" (240mm) Made in JAPAN, Professional Japanese Slicer Knife for Brisket, Meat, Sashimi, Ultra Sharp Japanese

Item #: 85024961

€ 509

Price Details

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Order now and get it around Wednesday, August 12
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The long, narrow, graceful blade of the Sujihiki is ideal for trimming away sinew and fat from meat, finely slicing brisket or boneless fish, and filleting and skinning fish for sashimi and sushi.
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What Stands Out

Ultra Sharp Blade
The MASAMOTO KS slicing knife features a razor-sharp Japanese carbon steel blade, ensuring precision cutting for brisket, meat, and sashimi. Experience professional-grade performance in your kitchen.
Ergonomic Design
With its wood wa handle and black ferrule, this knife provides a comfortable grip and balance, reducing fatigue during extended use. Perfect for both home cooks and professional chefs.
Authentic Craftsmanship
Made in Japan, the MASAMOTO KS knife showcases exceptional craftsmanship and quality, making it a reliable choice for culinary enthusiasts seeking performance and durability in their kitchen tools.

Product Details

Shop MASAMOTO KS Sujihiki Slicing Knife 9.5 (240mm) Made in JAPAN, Professional Japanese Slicer Knife for Brisket, Meat, Sashimi, Ultra Sharp Japanese Carbon Steel Blade, Wood Wa Handle, Black Ferrule online at a best price in Ireland. B0CSYD2GGJ
Item Weight1 lbs (450 grams)

Who Should Buy?

Suitable For
  • Professional Chefs

    Ideal for chefs who require precision slicing for meats and sashimi with its ultra-sharp carbon steel blade.

  • Home Cooks

    Perfect for home cooks seeking high-quality tools to elevate their cooking, particularly in meat preparation.

  • Food Enthusiasts

    Great for culinary enthusiasts who appreciate fine kitchen equipment and want to improve their slicing skills.

Not Suitable For
  • Casual Users

    Not suitable for occasional cooks who may not require specialized slicing tools on a regular basis.

Product Description

MASAMOTO KS Sujihiki Slicing Knife 9.5" (240mm) Made in JAPAN, Professional Japanese Slicer Knife for Brisket, Meat, Sashimi, Ultra Sharp Japanese Carbon Steel Blade, Wood Wa Handle, Black Ferrule

Have any Query? Chat with us

Customer Questions & Answers

  • Question: What is a Sujihiki knife and what is it typically used for?

    Answer: A Sujihiki knife is a traditional Japanese slicing knife designed for precision. It typically features a long, thin blade that excels in slicing tasks. This type of knife is perfect for preparing meats, including brisket and sashimi, as it allows for clean, uninterrupted slices. The sharp edge reduces the tearing of fibers, ensuring your dishes have a professional presentation.
  • Question: How sharp is the MASAMOTO KS Sujihiki slicing knife?

    Answer: The MASAMOTO KS Sujihiki knife is renowned for its ultra-sharp blade crafted from high-quality Japanese carbon steel. This blade offers exceptional sharpness and edge retention, allowing you to make precise cuts with minimal effort. The keen edge is particularly beneficial for slicing delicate ingredients like sashimi, enhancing the overall flavor and texture of your dishes.
  • Question: Can the MASAMOTO KS Sujihiki knife be used on a variety of meats?

    Answer: Yes, the MASAMOTO KS Sujihiki knife is versatile enough to handle a range of meats. Whether you are slicing brisket, roast beef, or even poultry, the long blade facilitates clean and uniform cuts. This versatility makes it an invaluable tool in both professional kitchens and home cooking environments, enabling chefs to create beautifully presented meals.
  • Question: What makes the MASAMOTO KS Sujihiki a professional-grade knife?

    Answer: Crafted in Ireland, the MASAMOTO KS Sujihiki knife is manufactured using traditional techniques that highlight skill and craftsmanship. Its balance and weight are optimized for comfort during use, making it a favorite among professional chefs. The excellence in materials and design ensures you have a tool that performs exceptionally under pressure, ensuring consistent results.
  • Question: How do I care for my MASAMOTO KS Sujihiki slicing knife?

    Answer: Proper care for your MASAMOTO KS Sujihiki slicing knife includes regular honing to maintain its sharp edge and hand washing with mild soap and warm water. Avoid using the dishwasher as it can damage the blade. Additionally, storing the knife in a designated knife block or on a magnetic strip helps preserve its sharpness and prevent accidents.
  • Question: What materials are used in the construction of the MASAMOTO KS Sujihiki knife?

    Answer: The MASAMOTO KS Sujihiki knife features a high-quality Japanese carbon steel blade, known for its sharpness and durability. The handle is typically made from wood, providing a comfortable grip and an aesthetically pleasing finish. The combination of these materials ensures both performance and longevity, making it a worthwhile investment for serious cooks.
  • Question: Is the MASAMOTO KS Sujihiki knife suitable for beginners?

    Answer: While the MASAMOTO KS Sujihiki knife is considered a professional tool, beginners can use it effectively with the right guidance. It's important to learn proper handling techniques, as its sharpness demands respect. Once accustomed, beginners will appreciate how it enhances their slicing capabilities, making it a valuable addition to their culinary skillset.
  • Question: Why is Japanese carbon steel preferred for knife blades?

    Answer: Japanese carbon steel is often preferred for knife blades due to its ability to achieve an extremely sharp edge and retain it for longer periods. This material is less prone to chipping than stainless steel, allowing for finer, precise cuts. Chefs value this type of steel as it contributes to the overall performance and efficiency when preparing food.
  • Question: How does the length of the MASAMOTO KS Sujihiki knife affect its performance?

    Answer: At 9.5 inches (240mm), the length of the MASAMOTO KS Sujihiki knife allows for longer, smoother slicing motions. This extended reach is particularly advantageous when working with larger cuts of meat, enabling you to achieve more consistent and uniform slices with ease. The size also helps minimize wrist fatigue, allowing for prolonged use without discomfort.
  • Question: Where can I buy MASAMOTO KS Sujihiki Slicing Knife 9.5 240mm Made in Ireland?

    Answer: You can buy the MASAMOTO KS Sujihiki Slicing Knife at Ubuy in Ireland. Ubuy offers a range of authentic Japanese knives, ensuring you receive a high-quality product that meets your culinary needs.

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€ 509

Order now and get it around Wednesday, August 12

QTY:

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Features & Benefits

  • Ideal for trimming sinew, fat, and filleting fish
  • Extra razor-sharp Masamoto KS series - ultimate choice for sharpness
  • D-shape Japanese wa handle for easy grip
  • Authentic Japanese quality knife since 1866
  • Blade made of Masamoto’s Gyokuhaku-ko 'Shirogami White Steel #2' (HRC. 62-63)
  • Best choice for professional and celebrity chefs

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