Masamoto Sohonten | SKU: MASA_VG5427

Masamoto Sohonten VG Series Sujihiki 270 mm

$365.99 $429.95

St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications

Line	To Be Added - Stainless clad
Profile	Sujihiki / Slicer
Bevel Type	Double Bevel
Weight	201 g \| 7.1 oz
Edge Length	271 mm \| 10 43/64″
Heel Height	39 mm \| 1 17/32″
Width @ Heel	2.1 mm \| 5/64″
Width @ Mid	1.8 mm \| 5/64″
Width @ 1cm from Tip	0.8 mm \| 1/32″
Steel	MV (Molybdenum Vanadium) \| Stainless
Blade Construction	To Be Added
Hardness (HRC)	54 - 60
Surface Finish	To Be Added
Handle	Western Pakka Wood no Bolster
Best for	To Be Added

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

We are testing this product and working on a description that fits it, please look forward to it.

Pros	Cons
To Be Added	To Be Added

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Profile

Sujihiki

Slicer

The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of proteins and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 240mm and 270mm being particularly favored for their balanced cutting length and agility. When used for their intended purpose Sujihiki has a significant advantage: the slimmer blade will have less surface contact with the soft protein, and lead to reduced frictions during the cut compare to Gyuto as this type of food would "grip" the blade from pushing forward. In addition, the generally flat profile of Sujihiki is a perfect match for slicing tasks, when paired with a carbon steel core, they are some of the best tools for portioning large piece of meat, they can also act as the perfect melon cutter occationaly.

Steel

MV (Molybdenum Vanadium)

Manufacturer
- Unknown
Nature Stainless
Hardness54–60 HRC

The MV steel is a generic term that used for steel with molybdenum and vanadium added to it, the carbide formed by these two elements have very high hardness but relative small in their particle sizes, which is good for increase the wear resistance of the steel without sacrifice too much toughness. MV steel is commonly stamped on lower end and entry level Japanese blades but it doesn't refer to a specific chemical composition, but rather indicate that M and V are added to the steel. MV steels are usually fully stainless with a hardness not greater than 60 HRD due to lower carbon content.

Construction

To Be Added

Finish

To Be Added

Handle

Western Pakka Wood no Bolster

Profile Western without bolster
Material
- Pakka Wood

The most basic handle designed for mass production knives. Affordable and lightweight but still have decent durability thanks to the very stable resin infused wood firbre

	Measurements
Weight	201 g
Total Length	390 mm
Tip to Heel Length	270 mm
Blade Height at Heel	40 mm
Width of Spine Above Heel	2.4 mm
Width of Spine at Middle of Blade	2.0 mm
Width of Spine at about 1cm From the Tip	0.8 mm
Steel	Masamoto Hyper Molybdenum Vanadium
Hardness
Handle Design	Western, anti-bacterial POM

Masamoto Sohonten VG Series Sujihiki 270 mm

Availability

Detailed Specifications

Sujihiki

MV (Molybdenum Vanadium)

To Be Added

To Be Added

Western Pakka Wood no Bolster

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Masamoto Sohonten VG Series Sujihiki 270 mm

Visit Us In Person

St Peters

Crows Nest

Canberra

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