OUL 10A Damascus Tsuchime Sujihiki 240mm
The Sujihiki is a Japanese slicing knife known for its long, slender blade, typically ranging from 240mm to 300mm in length. It has a thin, sharp edge designed for precision and smooth, clean cuts. Ideal for slicing fish, meat, and roasts, the Sujihiki excels at tasks requiring delicate, thin slices. Its design allows for minimal resistance while cutting, making it perfect for tasks like filleting fish and sushi or carving meats. The blade often has a slight curve or is entirely straight, providing excellent control and accuracy during slicing.
This knife features a core of AUS-10A steel, surrounded by stainless damascus cladding, offering exceptional edge retention and easy sharpening while remaining low maintenance.
It boasts a hand-hammered Tsuchime finish with etched Kanji characters, complemented by an octagonal rosewood handle and a black pakkawood ferrule. The knife is perfectly balanced, with a thin edge that makes it feel light and nimble in hand, providing an excellent blend of both form and function.
-DESCRIPTION-
Shape - Sujihiki
Blade length - 210mm
Blade Height - 37mm
Blade Thickness - 2mm
Weight - 135.2g
Blade Construction - San Mai
Cladding - Stainless Damascus Tsuchime
Steel Type - AUS-10A
Rockwell Hardness - 60-61 HRC
Handle - Octagonal Rosewood with Black Pakkawood Ferrule
Made in - Sakai City, Osaka, Japan
Brand - OUL
AUS-10A steel is a high-quality Japanese stainless steel, commonly used for making knives. Its typical composition is as follows:
Carbon (C): 0.95% - 1.05% (Increases hardness and edge retention)
Chromium (Cr): 13.00% - 15.00% (Enhances wear resistance and toughness)
Molybdenum (Mo): 0.80% (Improves strength and corrosion resistance)
Vanadium (V): 0.10% - 0.20% (Increases hardness and grain refinement for better sharpness)
Manganese (Mn): 0.50% (improves toughness, enhances hardness, and wear resistance)
Silicon (Si): 0.50% (Enhances strength and durability)
Nickel (Ni): 0.50% (enhances toughness)
Phosphorus (P): 0.03% (Kept low to prevent brittleness)
Sulfur (S): 0.03% (Minimizes impurities for better toughness)
This composition gives AUS-10A steel a great balance of hardness, edge retention, corrosion resistance, and toughness. It's ideal for high-performance knives, providing a sharp, durable edge that's relatively easy to maintain
The Sujihiki is a Japanese slicing knife known for its long, slender blade, typically ranging from 240mm to 300mm in length. It has a thin, sharp edge designed for precision and smooth, clean cuts. Ideal for slicing fish, meat, and roasts, the Sujihiki excels at tasks requiring delicate, thin slices. Its design allows for minimal resistance while cutting, making it perfect for tasks like filleting fish and sushi or carving meats. The blade often has a slight curve or is entirely straight, providing excellent control and accuracy during slicing.
This knife features a core of AUS-10A steel, surrounded by stainless damascus cladding, offering exceptional edge retention and easy sharpening while remaining low maintenance.
It boasts a hand-hammered Tsuchime finish with etched Kanji characters, complemented by an octagonal rosewood handle and a black pakkawood ferrule. The knife is perfectly balanced, with a thin edge that makes it feel light and nimble in hand, providing an excellent blend of both form and function.
-DESCRIPTION-
Shape - Sujihiki
Blade length - 210mm
Blade Height - 37mm
Blade Thickness - 2mm
Weight - 135.2g
Blade Construction - San Mai
Cladding - Stainless Damascus Tsuchime
Steel Type - AUS-10A
Rockwell Hardness - 60-61 HRC
Handle - Octagonal Rosewood with Black Pakkawood Ferrule
Made in - Sakai City, Osaka, Japan
Brand - OUL
AUS-10A steel is a high-quality Japanese stainless steel, commonly used for making knives. Its typical composition is as follows:
Carbon (C): 0.95% - 1.05% (Increases hardness and edge retention)
Chromium (Cr): 13.00% - 15.00% (Enhances wear resistance and toughness)
Molybdenum (Mo): 0.80% (Improves strength and corrosion resistance)
Vanadium (V): 0.10% - 0.20% (Increases hardness and grain refinement for better sharpness)
Manganese (Mn): 0.50% (improves toughness, enhances hardness, and wear resistance)
Silicon (Si): 0.50% (Enhances strength and durability)
Nickel (Ni): 0.50% (enhances toughness)
Phosphorus (P): 0.03% (Kept low to prevent brittleness)
Sulfur (S): 0.03% (Minimizes impurities for better toughness)
This composition gives AUS-10A steel a great balance of hardness, edge retention, corrosion resistance, and toughness. It's ideal for high-performance knives, providing a sharp, durable edge that's relatively easy to maintain
The Sujihiki is a Japanese slicing knife known for its long, slender blade, typically ranging from 240mm to 300mm in length. It has a thin, sharp edge designed for precision and smooth, clean cuts. Ideal for slicing fish, meat, and roasts, the Sujihiki excels at tasks requiring delicate, thin slices. Its design allows for minimal resistance while cutting, making it perfect for tasks like filleting fish and sushi or carving meats. The blade often has a slight curve or is entirely straight, providing excellent control and accuracy during slicing.
This knife features a core of AUS-10A steel, surrounded by stainless damascus cladding, offering exceptional edge retention and easy sharpening while remaining low maintenance.
It boasts a hand-hammered Tsuchime finish with etched Kanji characters, complemented by an octagonal rosewood handle and a black pakkawood ferrule. The knife is perfectly balanced, with a thin edge that makes it feel light and nimble in hand, providing an excellent blend of both form and function.
-DESCRIPTION-
Shape - Sujihiki
Blade length - 210mm
Blade Height - 37mm
Blade Thickness - 2mm
Weight - 135.2g
Blade Construction - San Mai
Cladding - Stainless Damascus Tsuchime
Steel Type - AUS-10A
Rockwell Hardness - 60-61 HRC
Handle - Octagonal Rosewood with Black Pakkawood Ferrule
Made in - Sakai City, Osaka, Japan
Brand - OUL
AUS-10A steel is a high-quality Japanese stainless steel, commonly used for making knives. Its typical composition is as follows:
Carbon (C): 0.95% - 1.05% (Increases hardness and edge retention)
Chromium (Cr): 13.00% - 15.00% (Enhances wear resistance and toughness)
Molybdenum (Mo): 0.80% (Improves strength and corrosion resistance)
Vanadium (V): 0.10% - 0.20% (Increases hardness and grain refinement for better sharpness)
Manganese (Mn): 0.50% (improves toughness, enhances hardness, and wear resistance)
Silicon (Si): 0.50% (Enhances strength and durability)
Nickel (Ni): 0.50% (enhances toughness)
Phosphorus (P): 0.03% (Kept low to prevent brittleness)
Sulfur (S): 0.03% (Minimizes impurities for better toughness)
This composition gives AUS-10A steel a great balance of hardness, edge retention, corrosion resistance, and toughness. It's ideal for high-performance knives, providing a sharp, durable edge that's relatively easy to maintain