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Ohishi Ginsan – Sujihiki 240mm

$162.00 $231.00

The long narrow profile and the stunning Nashiji finish on this Ginsan Sujihik (slicer) Japanese kitchen knife make it stand out from all the rest. Perfect for slicing meats, roasts, bread, and also perfect sashimi. It will do everything you need straight out of the box.

An amazing knife that would enhance any Japanese kitchen knife set/collection. When I trialed this knife slicing salmon sashimi it gave me the beautiful clean finish you expect on sashimi and carving a pork roast handled the job with ease. The fine edge on the blade let me cut perfect 5mm slices from the roast without the meat falling apart.  

About Sujihiki (Slicer) Japanese Kitchen Knives

Made in Japan Logo

Style: Sujihiki (Slicer)
Core: Ginsan steel, hardened to HRC61
Cladding: Stainless steel
Finishing: Nashiji (meaning rough finish or pear skin)
Blade Length: 240 mm
Overall Length: 370 mm
Weight: 165 gm
Blade Height @ Heel: 3.36mm
Spine Thickness @ Heel: 1.8mm
Spine Thickness @ Tip: 0.8mm
Bevel: Double Bevel
Handle Material: Western Handle of Pakka Wood with triple-riveted tang Handle Style: Left or Right-Handed

OHISHI GINSAN
The use of Ginsan Steel is an important innovation in the blacksmithing of knives, it combines the resistivity of stainless steel with the qualities of high-end steel. Ginsan steel is one of the best high carbon, corrosion-resistant steels used in knife making.
The core of these knives is Ginsan steel hardened to HRC61 and it is clad in softer low carbon stainless steel. The resulting combination gives these blades an exceptionally tough, long-lasting, chip resisting edge that is comparatively easy to sharpen.

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.