Sakai Takayuki VG 10 33 layer Damascus Sujihiki Japanese Chef’s knife 240mm
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The Sujihiki or slicer is similar to a carving knife but has a long, thin blade used to cut thinner slices of meat, fruits and vegetables. The long blade allows the meat or fish to be cut in one single drawing motion The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface
The core steel is VG10 with 32 layers of hammered Damascus stainless steel giving the blade a beautiful wave pattern.
These knives have a seriously sharp edge, extremely hard, excellent edge retention, and a light centre balanced feel.
The handles on these knives are hand crafted out of Spanish Mahogany, which is water resistant and beautifully grained.
Blade length: 240mm
Spine thickness: 1.9mm
Blade edge: 50/50 grind
Overall length: 365mm
Handwash only do not use dishwasher.
Do not cut, hit, or chop frozen products or bones.