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Seisuke Hamono VG10 Hammered 210mm Sujihiki Knife
Seisuke Hamono VG10 Hammered 210mm Sujihiki Knife
Seisuke Hamono VG10 Hammered 210mm Sujihiki Knife
Seisuke Hamono VG10 Hammered 210mm Sujihiki Knife
Seisuke Hamono VG10 Hammered 210mm Sujihiki Knife
Seisuke Hamono VG10 Hammered 210mm Sujihiki Knife
Seisuke Hamono VG10 Hammered 210mm Sujihiki Knife
Seisuke Hamono VG10 Hammered 210mm Sujihiki Knife
Seisuke Hamono VG10 Hammered 210mm Sujihiki Knife
Seisuke Hamono VG10 Hammered 210mm Sujihiki Knife
Seisuke Hamono VG10 Hammered 210mm Sujihiki Knife
Seisuke Hamono VG10 Hammered 210mm Sujihiki Knife

Seisuke Hamono VG10 Hammered 210mm Sujihiki Knife

Seisuke Hamono

Regular price £115.00 Sale

Seisuke Hamono is a Japanese knife brand with shops in Tokyo and Portland (USA). Their knives are produced by different blacksmiths, each specialising in a different range of knives. 

We have carefully selected some of the best ranges offered which all sit at superb price-points offering excellent value for money

This range of high quality knives are made in Japan using VG10 stainless steel with a hammered (Tsuchime) finish.  They offer one of the most cost effective ways to get a knife as beautiful and high quality as this.

VG10 stain-resistant core steel is very popular for it's superior specification, superb sharpness and excellent edge retention.

Typically a long, thin, hard blade designed for slicing, commonly between 240mm and 300mm but available in 210mm to 330mm. This makes an excellent knife for filleting, carving, or slicing meat and vegetables

Sujihiki is double edged blade and can work well as a carving knife and for other longer bladed tasks.

Specifications:

Knife Type: Slicer
Steel Type: VG10 (Stain resistant steel)
Blade Hardness: HRC 60-62
Blade Type: Double edged blade
Blade Length: 210mm (8.3")
Blade Height: 35mm (1.4")
Blade Thickness: 2mm (0.079")
Ferrule Material: Stainless Steel
Handle Material: Black Micarta
Handle Length: 125mm (4.9")
Weight: 196g (6.9 ounces)

IMPORTANT NOTE:

Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.

If in doubt, give us a shout

Please read our guidance pages below to help you make the right choice and make the most of the knives you choose:

Steel Types Explained

Knife Types Explained

Care Guidelines for all Knives

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