A sujihiki is built for one job above all others: clean, precise slicing, and this 270mm version from the Masakage Kiri line brings real elegance to that task. The blade is finished in a stainless Damascus cladding with a soft, hazy pattern, which is exactly what kiri means in Japanese.
The core is VG-10, a steel purpose-built for cutlery and hardened here to 61 to 62 HRC. Since both the core and the Damascus cladding are stainless, the knife stays easy to care for despite its long, slender profile. The edge is ground symmetrically at 50/50 and finished with hand-engraved kanji along the spine, while the handle pairs an oval magnolia wood with a red dyed pakka wood ferrule. The sujihiki is handmade at Takefu Knife Village in Echizen by Yoshimi Kato, a blacksmith with years of knife-making experience behind every blade he forges.
Care Instructions: Because the VG-10 core and Damascus cladding are both stainless, this sujihiki only needs relatively little upkeep. Hand wash and dry the blade after use, keep it out of the dishwasher, and avoid bones and frozen foods, taking extra care around the thinner area near the tip. Routine sharpening on quality water stones will keep the edge performing the way it did out of the box.Brand: Masakage
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Steel: VG-10
Cladding: 49-layer Stainless Damascus
HRC: 61-62
Edge Grind: 50/50
Handle: Magnolia Wood Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Weight: 5.7 oz (164 g)
Blade Length: 271 mm
Total Length: 423 mm
Spine Thickness at Base: 3 mm
Blade Height: 41 mm
The core is VG-10, a steel purpose-built for cutlery and hardened here to 61 to 62 HRC. Since both the core and the Damascus cladding are stainless, the knife stays easy to care for despite its long, slender profile. The edge is ground symmetrically at 50/50 and finished with hand-engraved kanji along the spine, while the handle pairs an oval magnolia wood with a red dyed pakka wood ferrule. The sujihiki is handmade at Takefu Knife Village in Echizen by Yoshimi Kato, a blacksmith with years of knife-making experience behind every blade he forges.
Care Instructions: Because the VG-10 core and Damascus cladding are both stainless, this sujihiki only needs relatively little upkeep. Hand wash and dry the blade after use, keep it out of the dishwasher, and avoid bones and frozen foods, taking extra care around the thinner area near the tip. Routine sharpening on quality water stones will keep the edge performing the way it did out of the box.
