Rinkaku 240mm Left Handed Semi-Stainless Sujihiki

Rinkaku is a series of butchery knives in a semi-stainless steel, featuring excellent fit and finish. The spine and choil are eased and polished, making them comfortable in use. They are rather tough and durable, sharpen very easily, and take an excellent edge. Touching them up is rather easy too. While they are not completely stainless, they are not as high maintenance as normal carbon steel knives. However, they will patina over time, and it is important to keep them clean and dry when not in use. If storing them for a longer period of time, a light coating of mineral oil or tsubaki oil is probably a good idea.

Rinkaku is a series of butchery knives in a semi-stainless steel, featuring excellent fit and finish. The spine and choil are eased and polished, making them comfortable in use. They are rather tough and durable, sharpen very easily, and take an excellent edge. Touching them up is rather easy too. While they are not completely stainless, they are not as high maintenance as normal carbon steel knives. However, they will patina over time, and it is important to keep them clean and dry when not in use. If storing them for a longer period of time, a light coating of mineral oil or tsubaki oil is probably a good idea. 

Rinkaku is a series of butchery knives in a semi-stainless steel, featuring excellent fit and finish. The spine and choil are eased and polished, making them comfortable in use. They are rather tough and durable, sharpen very easily, and take an excellent edge. Touching them up is rather easy too. While they are not completely stainless, they are not as high maintenance as normal carbon steel knives. However, they will patina over time, and it is important to keep them clean and dry when not in use. If storing them for a longer period of time, a light coating of mineral oil or tsubaki oil is probably a good idea. 

Rinkaku is a series of butchery knives in a semi-stainless steel, featuring excellent fit and finish. The spine and choil are eased and polished, making them comfortable in use. They are rather tough and durable, sharpen very easily, and take an excellent edge. Touching them up is rather easy too. While they are not completely stainless, they are not as high maintenance as normal carbon steel knives. However, they will patina over time, and it is important to keep them clean and dry when not in use. If storing them for a longer period of time, a light coating of mineral oil or tsubaki oil is probably a good idea.