Ohishi , SLD - Migaki Tsuchime Sujihiki (Slicer), 240mm
A truly beautiful knife that you cannot wait to take out of the box. Its long slim profile is a thing of beauty but without a doubt, this knife will do all the jobs you need it to do from slicing sashimi to carving roasts or even slicing hard crust bread.
The fantastic workmanship of the Ohishi Blacksmith has provided a well-balanced is to maintain kitchen knife that you can be sure will take pride of place in your kitchen or knife roll.
Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!
Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge
Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.