The sujihiki is the dedicated Japanese slicing knife - long, narrow, and built for single-stroke pull cuts through proteins where a sawing motion would tear the meat rather than slice it cleanly. Yoshimi Kato makes this one from his Enju line, the first line to carry his own name, alongside the Masakage and Kanehiro knives he has built his reputation on. As the son-in-law of the esteemed Hiroshi Kato and the head of the family workshop at Takefu Knife Village in Echizen, Kato brings the same exceptional fit, finish, and grind quality to this sujihiki as to every knife that leaves his forge.
The blade is built from VG10 stainless steel, one of the most popular choices among professional chefs for its excellent balance of edge retention, corrosion resistance, and sharpenability. The VG10 core is clad in a striking multi-layered Damascus stainless steel, creating a beautiful visual texture while enhancing the durability and stability of the blade. At 270mm, this sujihiki has plenty of reach for long, clean drawing cuts through large roasts, whole fish, and other proteins. The ebony octagonal handle is a refined upgrade over the standard oak version - darker, denser, and a handsome visual match for the Damascus blade above it.
Care Instructions: VG10 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 blade is built from VG10 stainless steel, one of the most popular choices among professional chefs for its excellent balance of edge retention, corrosion resistance, and sharpenability. The VG10 core is clad in a striking multi-layered Damascus stainless steel, creating a beautiful visual texture while enhancing the durability and stability of the blade. At 270mm, this sujihiki has plenty of reach for long, clean drawing cuts through large roasts, whole fish, and other proteins. The ebony octagonal handle is a refined upgrade over the standard oak version - darker, denser, and a handsome visual match for the Damascus blade above it.
Care Instructions: VG10 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: Yoshimi Enju VG10
- Blacksmith: Yoshimi Kato
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Core Edge Steel: VG10 Stainless
- Cladding: Damascus Stainless
- HRC: 60-61
- Engraving: Laser Engraved
- Edge Grind: Even
- Handle: Ebony Octagonal
- Weight: 4.8 oz (136 g)
- Blade Length: 270 mm
- Total Length: 424 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 40 mm
