Precision Slicing for High‑Volume Kitchens
Achieve consistent, ultra‑thin cuts quickly, boosting service speed in busy restaurant prep.
Key Features
- Forged construction provides a rigid, balanced blade that resists flex during heavy slicing tasks.
- A 70/30 beveled edge on AUS‑8 stain‑resistant steel (HRC 58) holds a sharp, smooth edge for clean protein and vegetable slices.
- The 24 cm (9‑7/16") blade length fits standard cutting boards while delivering long, uninterrupted strokes.
- Composite wood handle offers a comfortable, slip‑resistant grip for right‑handed chefs during prolonged use.
- Intermediate sharpening level allows kitchen staff to restore edge performance quickly without specialized tools.
From The Manufacturer
Togiharu Inox Sujihiki Knife, 9-7/16" (24cm) right handed, 70/30 beveled edge, forged, inbox/AUS-8 stain resistant steel blade, composite wood handle, Made in Japan
Images are for reference. Color, configuration, dimensions and what's included vary by model. See the spec sheet to confirm the exact details.
