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
