The Tsunehisa VG10 Hammered Damascus Sujihiki 240mm is a long, narrow Japanese kitchen slicing knife designed specifically for carving and portioning cooked meats, roasts, poultry, and fish. The sujihiki profile excels at making smooth, single pull cuts that preserve texture and presentation. This is a purpose-built culinary tool for food preparation in home and professional kitchens.
The cutting core is VG10 stainless steel, a high-performance Japanese alloy known for strong edge retention, corrosion resistance, and easy maintenance. The blade features san mai construction with stainless cladding for durability and reduced reactivity. The hammered (tsuchime) and Damascus (suminagashi) finish helps reduce surface drag while adding visual depth. The even double bevel grind works well for right- and left-handed users. As with most harder Japanese kitchen knives, avoid twisting during cuts or cutting through bones or frozen foods to prevent edge damage.
Care Instructions: Although VG10 is stainless, hand wash and dry promptly after use. Do not place in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Store in a saya, blade guard, block, or on a magnetic strip to protect the edge.Brand: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Steel: VG10 Stainless Steel
Cladding: Stainless
Finish: Hammered (Tsuchime), Damascus (Suminagashi)
Grind: Even Double Bevel
Weight: 4.8 oz (138 g)
Blade Length: 245 mm
Spine Thickness at Base: 2 mm
Blade Height: 37 mm
Handle: Oval Sandalwood
Ferrule: Black Pakka Wood
Machi: Gapped, Tokyo Style
The cutting core is VG10 stainless steel, a high-performance Japanese alloy known for strong edge retention, corrosion resistance, and easy maintenance. The blade features san mai construction with stainless cladding for durability and reduced reactivity. The hammered (tsuchime) and Damascus (suminagashi) finish helps reduce surface drag while adding visual depth. The even double bevel grind works well for right- and left-handed users. As with most harder Japanese kitchen knives, avoid twisting during cuts or cutting through bones or frozen foods to prevent edge damage.
Care Instructions: Although VG10 is stainless, hand wash and dry promptly after use. Do not place in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Store in a saya, blade guard, block, or on a magnetic strip to protect the edge.
