Ohishi , SLD - Migaki Tsuchime Sujihiki (Slicer), 270mm
The longest knife in the SLD range, the 270mm Sujihiki (Slicer) Japanese Kitchen knife with its long narrow blade is perfect for carving a roast, slicing sashimi, and slicing bread.
The Polished/Hammered finish makes this Sujihiki really stand out and if you are looking for a knife that is easy to maintain, an extremely sharp slicing knife, you should look no further.
About Sujihiki (Slicing Knife)
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.