The PRO series is the knife you see in commercial kitchens, and the reason is the handle. It is 18-8 stainless steel, formed as one piece with no timber, no rivets and no seam where the blade meets the grip. Nothing traps moisture or food, and it can be sterilised in hot water without a second thought. TOJIRO textures it with what they call a tornado pattern so it holds grip through wet and greasy hands.
The blade is the same three-layer construction that made TOJIRO's name: a VG10 cobalt alloy core clad either side in 13-chrome stainless steel. Hard steel where the edge is, softer stainless outside, so you get a fine long-lasting edge on a knife that still sharpens on a normal stone. Made in Niigata Japan.
A sujihiki is narrow and long so it passes through cooked meat or fish in one draw rather than sawing, which leaves a cleaner face on the slice.
- VG10 cobalt alloy core clad in 13-chrome stainless steel
- One-piece 18-8 stainless handle with no seams or rivets to trap moisture
- Tornado pattern texture holds grip with wet or greasy hands
- Can be sterilised in hot water for commercial hygiene requirements
- Double bevel edge for right and left handed use
- Made in Niigata Japan
- Blade hardness approximately 60 HRC (average rating and may vary by plus or minus 1)