The Sujihiki blade is characterized by its narrow width and short height. These dimensions allow for less surface area and less friction when slicing through meat. This is a perfect combination for slicing through delicate fish in a single clean stroke, in particular for sashimi. This knife is also useful for such things as large pieces of meat from poultry. This blade is also characterized by double beveled edges.
VG-10 is a grade of stainless steel produced in Japan primarily focused on cutlery. This steel typically has an HRC between 60-61 and has good edge retention along with very good corrosion resistance.
Category: Damascus, Stainless Steel, Sujihiki, VG-10, Western Style