Yu Kurosaki Kokusen Ei Sujihiki 240mm
About Yu Kurosaki Kokusen - Take your cooking to the edge with the all-new Kurosaki Kokusen, the Darksaber of kitchen knives! Yu Kurosaki-san once again showcases his mastery in both style and performance with these flashy blades. Crafted from aogami super carbon steel and a protective stainless steel coating, these knives hold an unbeatable edge while remaining low-maintenance. The rosewood handle adds a touch of class and keeps these lasers lightweight, making them the perfect tool for culinary adventures.
About the shape - Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
About Yu Kurosaki Kokusen - Take your cooking to the edge with the all-new Kurosaki Kokusen, the Darksaber of kitchen knives! Yu Kurosaki-san once again showcases his mastery in both style and performance with these flashy blades. Crafted from aogami super carbon steel and a protective stainless steel coating, these knives hold an unbeatable edge while remaining low-maintenance. The rosewood handle adds a touch of class and keeps these lasers lightweight, making them the perfect tool for culinary adventures.
About the shape - Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.
