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Masamoto Shiro-ko Hongasumi Wa-Sujihiki

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Brand: Masamoto

Product Code: JHMA-CWASU-240

Weight: 0.8lb

Dimensions: 9.6 x 0 x 0in

Availability: In Stock

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Tags hma-cwasu hma- hma masamoto masamoto shiro-ko hongasumi wa-sujihiki wa-series wa-handle japanese handle wa-slicer japanese slicer sujibiki slicer slicer knife sujihiki knife sujibiki knives sujihiki knives sujibiki knife su western western knife western knives knife knives western western knife western knives knife knives shiroko shiro-ko carbon hagane shiroko white steel shirogami white steel hma- hma masamoto masamoto shiro-ko hongasumi wa-sujihiki wa-series wa-handle japanese handle wa-slicer japanese slicer sujibiki slicer slicer knife sujihiki knife sujibiki knives sujihiki knives sujibiki knife su western western knife western knives knife knives wa-sujihiki hma-cwasus hma-s hmas masamotos masamoto shiro-ko hongasumi wa-sujihikis wa-series wa-handles japanese handles wa-slicers japanese slicers sujibikis slicers slicer knifes sujihiki knifes sujibiki knives sujihiki knives sujibiki knifes sus westerns western knifes western knives knifes knives westerns western knifes western knives knifes knives shirokos shiro-kos carbons haganes shirokos white steels shirogamis white steels hma-s hmas masamotos masamoto shiro-ko hongasumi wa-sujihikis wa-series wa-handles japanese handles wa-slicers japanese slicers sujibikis slicers slicer knifes sujihiki knifes sujibiki knives sujihiki knives sujibiki knifes sus westerns western knifes western knives knifes knives hma-cwasu-240-l hma-cwasu-240-r knives hma-cwasu-240

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Masamoto Shiroko Hongasumi Wa-Sujihiki with Saya 9.4" (24cm)-Right - The Masamoto Wa-Series features a versatile Western blade on a beautiful traditional Japanese magnolia wood handle with a water buffalo horn bolster. The Masamoto Wa-series is available in two steel types, stain resistant Swedish steel or white carbon steel. This line is highly recommended for those who enjoy knives with a traditional Japanese handle.The sujihiki is intended for slicing boneless protein. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. The sujihiki is often seen as the Western style equivalent of the traditional yanagi knife.

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Masamoto Shiro-ko Hongasumi Wa-Sujihiki

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