Marushin Kiritsuke Sujihiki 240mm

The Marushin Makato brand was established by a renowned knife sharpener Tadokoro Makato in Tosa, Shikoku. He was originally from Sakai where at the age of 16 he learnt the art of blade grinding and honing from his father Morihiro San, a legendary exponent of the art. Using his unique skills and knowledge, he has identified master blacksmiths whose work he grinds, hones and attaches handles to create unique knives of extreme functionality and beauty. The Marushin Collection is forged from a 3 layer steel with hard stainless Yasuki Silver 3 core and soft stainless cladding. The blade is mirror finished and the expert tempering is reflected in the Iridescent rainbow hue (which with cleaning will fade away) that mesmerizes the eye. The handle is hand crafted from South East Asian Ebony with a water buffalo horn
ferrule and butt. Please Note: The handle colour varies from light to quite deep ochre.

Maintenance:

• Avoid chopping hard ingredients such as bones, frozen food, or any rock-solid items.
• Using soap/washing up liquid to clean and wipe with a sponge. Not dishwasher safe.

Sujihiki & Slicers:

The classic slicer. Long and thin, this is the best shape for the preparation of any flesh (meat or fish – cooked or raw) without bones.  The slim profile presents a smaller are of contact with the flesh and thus reduces the strength of the vacuum between the blade and the food resulting in a smoother and easier cut.

Function – Slicing and carving of meat and fish without bones.

Normal length – 240mm to 300mm (a few smaller 180mm and longer 330mm are available)

Tip: Whilst the 240mm or the 270mm lengths are the most popular select the longest length you are comfortable with. The longer the blade, the lesser the pressure required to cut the food and thus increase the ability to cut thinner slices.  As this is one knife that is often taken to the table for carving in front of the diners, apart from the functionality, aesthetics should be an important consideration.