Sakai Takayuki - VG-10 Nashiji 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 Sujihiki features a Warikomi construction, with a stainless cladding and a VG-10 core. VG-10 is renowned for its ability to maintain a sharp edge and resist corrosion.
The blade showcases a nashiji (pear skin) finish, enhancing food release, while the polished core steel creates a striking contrast with the matte nashiji cladding. The knife is equipped with a hybrid octagonal ebony handle, which is octagonal near the blade and gently tapers to a rounded shape towards the base, providing a comfortable and secure grip.
-DESCRIPTION-
Shape - Sujihiki
Blade length - 240mm
Blade Height - 36.5mm
Blade Thickness - 2mm
Weight - 141.9g
Blade Construction - Warikomi
Cladding - Stainless Nashiji
Steel Type - VG-10
Rockwell Hardness - 61 HRC
Handle- Hybrid Octagonal Ebony
Made in - Sakai City, Osaka, Japan
Brand - Sakai Takayuki
VG-10 is a high-quality stainless steel widely used in Japanese kitchen knives, known for its excellent edge retention, sharpness, and corrosion resistance. Its typical composition is:
Carbon: 0.95–1.05% (provides hardness and edge retention)
Chromium: 14.0–15.0% (enhances corrosion resistance and wear resistance)
Molybdenum: 0.9–1.2% (improves toughness and wear resistance)
Vanadium: 0.10–0.20% (increases wear resistance and edge stability)
Manganese: 0.40–0.50% (improves hardenability)
Silicon: 0.30% (increases strength and hardness)
Nickel: 0.20% (enhances toughness)
This combination gives VG-10 its ability to hold a sharp edge for a long time while being resistant to rust and corrosion, making it a popular choice for high-performance kitchen knives.
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 Sujihiki features a Warikomi construction, with a stainless cladding and a VG-10 core. VG-10 is renowned for its ability to maintain a sharp edge and resist corrosion.
The blade showcases a nashiji (pear skin) finish, enhancing food release, while the polished core steel creates a striking contrast with the matte nashiji cladding. The knife is equipped with a hybrid octagonal ebony handle, which is octagonal near the blade and gently tapers to a rounded shape towards the base, providing a comfortable and secure grip.
-DESCRIPTION-
Shape - Sujihiki
Blade length - 240mm
Blade Height - 36.5mm
Blade Thickness - 2mm
Weight - 141.9g
Blade Construction - Warikomi
Cladding - Stainless Nashiji
Steel Type - VG-10
Rockwell Hardness - 61 HRC
Handle- Hybrid Octagonal Ebony
Made in - Sakai City, Osaka, Japan
Brand - Sakai Takayuki
VG-10 is a high-quality stainless steel widely used in Japanese kitchen knives, known for its excellent edge retention, sharpness, and corrosion resistance. Its typical composition is:
Carbon: 0.95–1.05% (provides hardness and edge retention)
Chromium: 14.0–15.0% (enhances corrosion resistance and wear resistance)
Molybdenum: 0.9–1.2% (improves toughness and wear resistance)
Vanadium: 0.10–0.20% (increases wear resistance and edge stability)
Manganese: 0.40–0.50% (improves hardenability)
Silicon: 0.30% (increases strength and hardness)
Nickel: 0.20% (enhances toughness)
This combination gives VG-10 its ability to hold a sharp edge for a long time while being resistant to rust and corrosion, making it a popular choice for high-performance kitchen knives.
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 Sujihiki features a Warikomi construction, with a stainless cladding and a VG-10 core. VG-10 is renowned for its ability to maintain a sharp edge and resist corrosion.
The blade showcases a nashiji (pear skin) finish, enhancing food release, while the polished core steel creates a striking contrast with the matte nashiji cladding. The knife is equipped with a hybrid octagonal ebony handle, which is octagonal near the blade and gently tapers to a rounded shape towards the base, providing a comfortable and secure grip.
-DESCRIPTION-
Shape - Sujihiki
Blade length - 240mm
Blade Height - 36.5mm
Blade Thickness - 2mm
Weight - 141.9g
Blade Construction - Warikomi
Cladding - Stainless Nashiji
Steel Type - VG-10
Rockwell Hardness - 61 HRC
Handle- Hybrid Octagonal Ebony
Made in - Sakai City, Osaka, Japan
Brand - Sakai Takayuki
VG-10 is a high-quality stainless steel widely used in Japanese kitchen knives, known for its excellent edge retention, sharpness, and corrosion resistance. Its typical composition is:
Carbon: 0.95–1.05% (provides hardness and edge retention)
Chromium: 14.0–15.0% (enhances corrosion resistance and wear resistance)
Molybdenum: 0.9–1.2% (improves toughness and wear resistance)
Vanadium: 0.10–0.20% (increases wear resistance and edge stability)
Manganese: 0.40–0.50% (improves hardenability)
Silicon: 0.30% (increases strength and hardness)
Nickel: 0.20% (enhances toughness)
This combination gives VG-10 its ability to hold a sharp edge for a long time while being resistant to rust and corrosion, making it a popular choice for high-performance kitchen knives.