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Home | Japanese Kitchen Knives | Trade In Ashi Hamono 240mm Sujihiki Swedish Stainless

Trade In Ashi Hamono 240mm Sujihiki Swedish Stainless

Name: Trade In Ashi Hamono 240mm Sujihiki Swedish Stainless
Brand: Trade In
SKU: TRDN431
Price: 103.34 EUR
Availability: InStock

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€103,34

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€103,34

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Product Description

Trade in sujihiki in good condition without original packaging. This stainless steel blade shows the usual signs of use in some horizontal wipe scratches as well as a few errant cosmetic scratches. The knife has been sharpened in a few millimeters resulting in a tougher-than-factory edge but the knife still remains thin overall.

Comes with a fresh BC edge.

Complete your kit

About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Steel

Non-reactive blade.

Convex Grind

Super smooth cutting feel.

60/40

Slight right-hand bias.

Specifications

Listed Length: 240mm
Total Length: 380mm
Edge Length: 229mm
Heel Height: 32mm
Spine Thickness: 2.3mm
Weight:
Orientation: Right-hand Bias

Materials

Blade Type: Stainless Steel
Steel Type:
Steel Hardness (HRC): 60
Reactive: Less Attention
Handle Type: Japanese (wa)
Handle Material: Magnolia (Ho) & Horn

Care Guide

This is a stainless steel knife made from thin, hard steel.
Hand wash and towel dry after use. Do not air dry or use the dishwasher. Regular neglect can lead to oxidation.
Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
Use on wooden cutting boards only. Do not use bamboo, cheap plastics or metal cutting boards.

Dive Deeper

Recommended Sharpening Technique

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

Avoid pull-through sharpeners and non-water-cooled mechanized systems.
Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.