Ohishi Ginsan – Sujihiki 240mm
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.
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.