This sujihiki is made from the ever-popular VG-10 stainless steel, sometimes called V-Gold 10, arguably the most commonly used stainless alloy in the Japanese kitchen knife industry. Its exceptional stain resistance and ability to take a very sharp edge are the primary reasons for that popularity, and while some VG-10 knives can prove harder to sharpen than other steels, Takayuki smiths have developed a special tempering technique that results in a hardness of 60 HRC while keeping the blade genuinely easier to sharpen.
For many home cooks, the 240mm sujihiki becomes their go-to slicing knife - the blade glides through steaks and carves chicken and turkey with ease, the knife reached for time after time, task after task. This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at an affordable price.
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
Edge Grind: Even
Handle: Octagonal Maple
Ferrule: Red Pakka Wood
Weight: 4.9 oz (138 g)
Blade Length: 251 mm
Total Length: 402 mm
Spine Thickness at Base: 2 mm
Blade Height: 37 mm
For many home cooks, the 240mm sujihiki becomes their go-to slicing knife - the blade glides through steaks and carves chicken and turkey with ease, the knife reached for time after time, task after task. This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at an affordable price.
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.
