| Brand | Sakai Takayuki |
| Knife Type | Sujihiki |
| Blade Material | VG10 Damascus (Stainless) |
| Hardness | Around 61 HRC |
| Double beveled edge | For right and left-hand users |
| Handle | Mahogany wood |
| Blade Length | 240mm (9.4inch) |
| Total Length | 365mm (14.4inch) |
| Weight | 180grs (6.3oz) |
| Country | Made in Japan |
US$172.00
(See in various currencies)
Description
Sujihiki knife 24cm crafted by Sakai Takayuki, a popular cutlery brand from Sakai, Osaka. Featuring a blade made of VG10 Damascus steel, it offers exceptional sharpness and is highly resistant to rust, making it easy to maintain. This knife is popular not only for its excellent functionality but also for its beautiful appearance.
Although originally designed for breaking down large cuts of meat, Sujihiki is, in fact, a highly versatile tool. This knife is slimmer and lighter than a chef’s knife (Gyuto), making it easy to use for detailed work, and is suitable for both meat and vegetables.
Its long blade also makes it highly effective for slicing Sashimi. Because it is very sharp—allowing you to cut ingredients without crushing them—features a double-beveled edge for ease of use, and is rust-resistant, it is a more accessible and practical alternative to a traditional Yanagiba (single-beveled sashimi knife).
- Blade : Cutting edge VG10 steel (product of Takefu steel Co., Ltd.) is one of the best steels for Japanese knife. (1)Very hard and sharp , (2)superior edge retention (3)and has oxidation resistance. HRC = 60-61, Chromium =15%-16%. And the VG10 steel cutting edge is integrated into 32 layers damascus steel.
- Tsuba : This part is called Tsuba. There is no space between the blade and handle. So keep clean, and prevents corruption. Almost high-class kitchen knife has Tsuba.
- Handle : made of mahogany wood.
Maintenance
- Keep clean and dry after use.
- Do not use for any frozen foods or bones.
- Not recommend to clean in dishwasher.