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Sujihiki Slicer made from high carbon C130.
Handle made from stabilised foraged wood and piece of ebony.
Steel: C130 High Carbon
Hardness: 61 HRc (with cryogenic treatment)
Blade lenght: 197 mm
Height of the blade: 37 mm
Blade thicknes: 2.8 mm
Weight: 114 g
Handle material: stabilised foraged wood and piece of ebony.
Every knife is handmade with great care in Slovenia.
A slicing knife is used for cutting thin slices of either meat or vegetables in medium to large portions. This knife is not flexible.
Keep in mind that it is a knife made entirely of carbon steel, therefore it requires maintenance. It is important to wash and dry the knife well after using it and if we are going to store it for a while, the ideal is to apply a drop of natural oil.
C130 steel is a remarkable carbon steel for artisanal cutlery. The advantages of C130 steel: C130 is the low alloyed steel with the highest carbon rate we have in the range. Very appreciated for its high hardness, toughness and wear resistance. It's not so ductile though.
Sujihiki Slicer made from high carbon C130.
Handle made from stabilised foraged wood and piece of ebony.
Steel: C130 High Carbon
Hardness: 61 HRc (with cryogenic treatment)
Blade lenght: 197 mm
Height of the blade: 37 mm
Blade thicknes: 2.8 mm
Weight: 114 g
Handle material: stabilised foraged wood and piece of ebony.
Every knife is handmade with great care in Slovenia.
A slicing knife is used for cutting thin slices of either meat or vegetables in medium to large portions. This knife is not flexible.
Keep in mind that it is a knife made entirely of carbon steel, therefore it requires maintenance. It is important to wash and dry the knife well after using it and if we are going to store it for a while, the ideal is to apply a drop of natural oil.
C130 steel is a remarkable carbon steel for artisanal cutlery. The advantages of C130 steel: C130 is the low alloyed steel with the highest carbon rate we have in the range. Very appreciated for its high hardness, toughness and wear resistance. It's not so ductile though.
