Sakai Takayuki Damascus Hammered VG-10 Sujihiki 240mm (9.4") with Wa-handle
Specifications
- Style : Sujihiki (Slicing Knife)
- Length : 240mm (9.4")
- Weight : 4.4 oz (125g)
- Special Feature : 33 layer damascus
- Blade Steel Type : VG 10 Steel
- Handle material : Keyaki and Mahogany Wood
- HRC : 60
- Bevel Angle Ratio : 60/40
- Cover : Not included
Blade & Handle
This line of knives features a beautiful Keyaki and Mahogany octagonal handle and hammered and polished 33-layered Damascus patterning on either side. The core steel of VG-10 is heat-treated to 60 HRC for excellent edge-retention without sacrificing undue ductility and toughness. These knives are thin behind the edge with a 60/40 grind that helps facilitate delicate, precise cuts and minimize wedging in harder foods like daikon and carrots. We recommend these to anyone looking for high-performance geometry in a great-looking knife with better toughness and ease of sharpening compared to harder powdered steels.
Each knife is carefully finished by the craftsmen of Sakai Takayuki so you can rest assured that the knife will perform right out of the box.
Sujihiki Knife
Sujihiki (lit. muscle pulling, meaning muscle or tendon cutter) is the Japanese adaptation of western-style slicers. These knives are made thinner and shorter than chef's knives, nakiri and santoku in order to minimize friction while slicing meat and fish. Some chefs will use this style of knife to prepare sashimi and sushi in lieu of a yanagi-ba for its favorable maintenance requirements versus single bevel knives.
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Product Information
Shipping & Returns
Shipping & Returns
Sakai Takayuki Damascus Hammered VG-10 Sujihiki 240mm (9.4") with Wa-handle
Sakai Takayuki Damascus Hammered VG-10 Sujihiki 240mm (9.4") with Wa-handle
Specifications
- Style : Sujihiki (Slicing Knife)
- Length : 240mm (9.4")
- Weight : 4.4 oz (125g)
- Special Feature : 33 layer damascus
- Blade Steel Type : VG 10 Steel
- Handle material : Keyaki and Mahogany Wood
- HRC : 60
- Bevel Angle Ratio : 60/40
- Cover : Not included
Blade & Handle
This line of knives features a beautiful Keyaki and Mahogany octagonal handle and hammered and polished 33-layered Damascus patterning on either side. The core steel of VG-10 is heat-treated to 60 HRC for excellent edge-retention without sacrificing undue ductility and toughness. These knives are thin behind the edge with a 60/40 grind that helps facilitate delicate, precise cuts and minimize wedging in harder foods like daikon and carrots. We recommend these to anyone looking for high-performance geometry in a great-looking knife with better toughness and ease of sharpening compared to harder powdered steels.
Each knife is carefully finished by the craftsmen of Sakai Takayuki so you can rest assured that the knife will perform right out of the box.
Sujihiki Knife
Sujihiki (lit. muscle pulling, meaning muscle or tendon cutter) is the Japanese adaptation of western-style slicers. These knives are made thinner and shorter than chef's knives, nakiri and santoku in order to minimize friction while slicing meat and fish. Some chefs will use this style of knife to prepare sashimi and sushi in lieu of a yanagi-ba for its favorable maintenance requirements versus single bevel knives.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Specifications
- Style : Sujihiki (Slicing Knife)
- Length : 240mm (9.4")
- Weight : 4.4 oz (125g)
- Special Feature : 33 layer damascus
- Blade Steel Type : VG 10 Steel
- Handle material : Keyaki and Mahogany Wood
- HRC : 60
- Bevel Angle Ratio : 60/40
- Cover : Not included
Blade & Handle
This line of knives features a beautiful Keyaki and Mahogany octagonal handle and hammered and polished 33-layered Damascus patterning on either side. The core steel of VG-10 is heat-treated to 60 HRC for excellent edge-retention without sacrificing undue ductility and toughness. These knives are thin behind the edge with a 60/40 grind that helps facilitate delicate, precise cuts and minimize wedging in harder foods like daikon and carrots. We recommend these to anyone looking for high-performance geometry in a great-looking knife with better toughness and ease of sharpening compared to harder powdered steels.
Each knife is carefully finished by the craftsmen of Sakai Takayuki so you can rest assured that the knife will perform right out of the box.
Sujihiki Knife
Sujihiki (lit. muscle pulling, meaning muscle or tendon cutter) is the Japanese adaptation of western-style slicers. These knives are made thinner and shorter than chef's knives, nakiri and santoku in order to minimize friction while slicing meat and fish. Some chefs will use this style of knife to prepare sashimi and sushi in lieu of a yanagi-ba for its favorable maintenance requirements versus single bevel knives.
