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Buying Guide
Looking to learn more about Japanese kitchen knives and which may be the best fit for you?
Check out these Buying Guides to learn about the different Japanese knife styles, intended use, steel types and maintenance.
Sujihiki Slicer Knife 240mm (9.4") Damascus 17 Layer
$189.00
Ideal for: Slicing
Useful on food types: Slicing fish fillets, sushi & sashimi, turkey, roast beef, squid, octopus, other seafood
Useful on food types: Slicing fish fillets, sushi & sashimi, turkey, roast beef, squid, octopus, other seafood
Sujihiki Slicer Knife
Blade Material: Damascus 17 Layer VG-10 Stainless Steel core
Blade Length: 240 mm (9.4")
Edge Type: Double Bevel
Handle: Mahogany Handle
Weight: 186 g
Blade Width: 46 mm
Blade Thickness: 2 mm
Handle Length: 127 mm
Handle Thickness: 22 mm
Blade Width: 46 mm
Blade Thickness: 2 mm
Handle Length: 127 mm
Handle Thickness: 22 mm
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.
This is a Sakai Takayuki Western style chef knife series that is resistant to rust. The blade has a hammer eye pattern full and is a fascinating chef knife that features a beautiful ripple that can be used widely from home to professional.
The Sujihiki style blade is used for cutting large pieces of fish or meat in a single slice and sashimi. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Category: Damascus, Stainless Steel, Sujihiki, VG-10, Western Style
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