Japanese knife KANETSUGU ZUIUN KIWAMI SUJIHIKI 24 cm, Dellinger

Product detailed description

Some knives are used. Others are admired for a while before use. The KANETSUGU ZUIUN KIWAMI SUJIHIKI belongs more to the second group, because bringing it out for a roast and pretending it is just an ordinary working tool requires a fair amount of self-control. But then comes the first cut, and the aesthetic debate can end.

Main advantages:

• The KANETSUGU ZUIUN KIWAMI SUJIHIKI 240 mm is a slicer knife for those moments when you don't just want to portion meat, but serve perfectly clean and elegant slices.
• The long and narrow blade allows you to make a cut in one smooth stroke, so meat, fish, ham or roast beef remain neat without unnecessary squeezing and tearing of fibres.
• The blade length of 240 mm provides plenty of room for smooth portioning of larger pieces of meat, roasts, steaks and fish without the need for short, repeated cuts.
• The core of SPG2 powder Steel with a hardness of approximately R63 ±1 HRC allows for very fine sharpening and at the same time long edge retention between individual sharpenings.
• The convex Japanese Hamaguriba grind helps the blade pass through ingredients with less resistance, so there is no need to push when slicing, and the knife works effortlessly and naturally.
• When preparing sashimi, filleting boneless fish or portioning delicate meat, you will appreciate the high control over the cut and the ability to preserve the structure of the ingredient in the best possible condition.
• The dark DLC Diamond Like Carbon coating is not only a distinctive design element, but also reduces friction and limits food sticking to the blade during work.
• Beneath the dark surface lies a 62-layer Damascus construction with an SPG2 core, which combines blade stability, protection of the hard core and the characteristic pattern of the Steel.
• Sub-Zero heat treatment with deep cooling to -70 °C or lower supports the hardness, toughness and stability of the edge during long-term use.
• The octagonal Pakka-wood handle in an ebony shade provides a secure grip and good control, so the knife feels natural even during long and precise portioning.
• With a weight of 162 grams, this 390 mm long knife remains surprisingly light, so the long blade does not feel clumsy during work and allows for sensitive guidance of the cut.
• The distinctive Kiritsuke-style tip extends the possibilities of work to precise finishing cuts and decorative adjustments, where not only sharpness but also confidence in guiding the blade is crucial.
• For steak and BBQ lovers, the knife is particularly useful during the final portioning before serving, when even slices can turn well-prepared meat into a significantly more impressive result.
• A professional chef will make use of the precision and speed during regular portioning, while a demanding home cook gets a tool that moves slicing from routine preparation to conscious work with every cut.
• The ZUIUN KIWAMI series combines traditional Japanese geometry with modern powder Steel, a DLC surface and Damascus construction, so the technical level of the knife matches its striking appearance.
• The knife is made in the Japanese city of Seki, and with its combination of a dark blade, Damascus pattern and ebony-toned handle, it will also appeal to chefs for whom the appearance of the tool is part of the cooking experience.

Additional information:

• blade length: 24 cm
• total length: 39 cm
• handle material: pakka wood in an ebony shade
• the hard Japanese edge is designed for precise cutting, not for chopping bones, frozen food or prying, which could damage it
• to maintain sharpness and appearance, the knife should be hand washed, then dried and stored safely, and not placed in the dishwasher