Sujihikis excel at slicing and push-pull cutting, and this Takayuki version is built around VG-10, by far the most popular stainless alloy used in Japanese kitchen knife making. The fairly flat profile makes this knife adept at clean, single-stroke draw cuts through proteins and large ingredients where a sawing motion would tear rather than slice.
The hammered finish combines with multi-layer Damascus cladding to give the knife real visual appeal, while a special tempering process developed at Takayuki brings the steel to 60 HRC without sacrificing ease of sharpening. A dyed pakka wood handle is attached to a partial tang with a stainless bolster and three stainless rivets, a classic Western-style combination that suits the long, narrow geometry of this format.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
The hammered finish combines with multi-layer Damascus cladding to give the knife real visual appeal, while a special tempering process developed at Takayuki brings the steel to 60 HRC without sacrificing ease of sharpening. A dyed pakka wood handle is attached to a partial tang with a stainless bolster and three stainless rivets, a classic Western-style combination that suits the long, narrow geometry of this format.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
- Brand: Takayuki
- Location: Sakai, Japan
- Construction: San Mai, Laser Cut
- Cladding: Hammered Damascus Stainless
- Edge Steel: VG-10
- HRC: 60
- Edge Grind: Even
- Handle: Red Pakka Wood Western (Yo)
- Weight: 6.2 oz (176 g)
- Blade Length: 238mm
- Total Length: 365mm
- Spine Thickness at Heel: 2mm
- Blade Height: 37mm
