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 needs only light routine care. Hand wash and dry the blade after use, avoid the dishwasher, and keep it away from bones and frozen foods. Given the length of the blade, store it where it will not flex against other tools in a drawer, and sharpen on quality water stones to keep the long edge performing at its best.
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 needs only light routine care. Hand wash and dry the blade after use, avoid the dishwasher, and keep it away from bones and frozen foods. Given the length of the blade, store it where it will not flex against other tools in a drawer, and sharpen on quality water stones to keep the long edge performing at its best.
- 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
