Sakai Takayuki Sujihiki VG-10 Damascus 240mm (9.4")
Sakai Takayuki Slicer Damascus 240 mm is a precise Japanese knife designed for long, clean cuts through meat and fish without tearing. Its long, narrow blade allows you to slice in a single stroke, making it ideal for roasts, fillets, larger cuts of meat, fish, and serving thin, even slices.
BLADE SHAPE:
Sujihiki is a knife that is ideal for cutting cooked or raw meat and fish, as the extra-long and thin blade allows the cut to be made in one long, continuous stroke. This avoids the knife moving back and forth (the “sawing” motion) and results in an even and smooth cut of meat.
The longer blade makes it possible to cut through an ingredient in one fluid stroke, resulting in cleaner slices, less loss of juices, and better presentation on the plate. It is ideal for anyone who regularly prepares meat or fish and wants more control than a standard kitchen knife can offer.
STEEL:
VG-10 (V for Vanadium, G for "gold" as in "gold standard") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion-resistant, which translates to long-lasting, smooth sharpness.
LAMINATION:
The core layer consisting of VG-10 steel was sandwiched between layers of softer, pliable steel that had been forged together to create a rippling damascus pattern. This technique is called san-mai and is used to improve the blade's structural integrity and subsequent ability to withstand impacts and to prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and two secondary, outer layers of softer steel (jigane) that protect the prior.
GEOMETRY:
It has a double bevel (symmetrical) blade so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.
BLADE FINISH:
The upper part of the blade features a hammered pattern, which then transform into an intricate damascus finish that flows down to the cutting edge. The blade was treated with hammer blows, resulting in a textured tsuchime look, which gives it a beautiful finish and also prevents food from sticking to the blade.
HANDLE:
The knife was fitted a western-style (Yo) ergonomic handle made of durable pakkawood wood, secured to the tang with three stainless rivets. The also stainless nickel-silver bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use.
BLACKSMITH:
Sakai Takayuki blades come from the town of Sakai and have a rich, 600-year old history. They are very recognizable and popular in the traditional Japanese kitchen. All knives are handmade by renowned craftsmen, who offer a lot of models made of different materials.
Original: $240.00
-65%$240.00
$84.00More Images
Sakai Takayuki Sujihiki VG-10 Damascus 240mm (9.4")
Sakai Takayuki Slicer Damascus 240 mm is a precise Japanese knife designed for long, clean cuts through meat and fish without tearing. Its long, narrow blade allows you to slice in a single stroke, making it ideal for roasts, fillets, larger cuts of meat, fish, and serving thin, even slices.
BLADE SHAPE:
Sujihiki is a knife that is ideal for cutting cooked or raw meat and fish, as the extra-long and thin blade allows the cut to be made in one long, continuous stroke. This avoids the knife moving back and forth (the “sawing” motion) and results in an even and smooth cut of meat.
The longer blade makes it possible to cut through an ingredient in one fluid stroke, resulting in cleaner slices, less loss of juices, and better presentation on the plate. It is ideal for anyone who regularly prepares meat or fish and wants more control than a standard kitchen knife can offer.
STEEL:
VG-10 (V for Vanadium, G for "gold" as in "gold standard") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion-resistant, which translates to long-lasting, smooth sharpness.
LAMINATION:
The core layer consisting of VG-10 steel was sandwiched between layers of softer, pliable steel that had been forged together to create a rippling damascus pattern. This technique is called san-mai and is used to improve the blade's structural integrity and subsequent ability to withstand impacts and to prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and two secondary, outer layers of softer steel (jigane) that protect the prior.
GEOMETRY:
It has a double bevel (symmetrical) blade so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.
BLADE FINISH:
The upper part of the blade features a hammered pattern, which then transform into an intricate damascus finish that flows down to the cutting edge. The blade was treated with hammer blows, resulting in a textured tsuchime look, which gives it a beautiful finish and also prevents food from sticking to the blade.
HANDLE:
The knife was fitted a western-style (Yo) ergonomic handle made of durable pakkawood wood, secured to the tang with three stainless rivets. The also stainless nickel-silver bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use.
BLACKSMITH:
Sakai Takayuki blades come from the town of Sakai and have a rich, 600-year old history. They are very recognizable and popular in the traditional Japanese kitchen. All knives are handmade by renowned craftsmen, who offer a lot of models made of different materials.
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Description
Sakai Takayuki Slicer Damascus 240 mm is a precise Japanese knife designed for long, clean cuts through meat and fish without tearing. Its long, narrow blade allows you to slice in a single stroke, making it ideal for roasts, fillets, larger cuts of meat, fish, and serving thin, even slices.
BLADE SHAPE:
Sujihiki is a knife that is ideal for cutting cooked or raw meat and fish, as the extra-long and thin blade allows the cut to be made in one long, continuous stroke. This avoids the knife moving back and forth (the “sawing” motion) and results in an even and smooth cut of meat.
The longer blade makes it possible to cut through an ingredient in one fluid stroke, resulting in cleaner slices, less loss of juices, and better presentation on the plate. It is ideal for anyone who regularly prepares meat or fish and wants more control than a standard kitchen knife can offer.
STEEL:
VG-10 (V for Vanadium, G for "gold" as in "gold standard") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion-resistant, which translates to long-lasting, smooth sharpness.
LAMINATION:
The core layer consisting of VG-10 steel was sandwiched between layers of softer, pliable steel that had been forged together to create a rippling damascus pattern. This technique is called san-mai and is used to improve the blade's structural integrity and subsequent ability to withstand impacts and to prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and two secondary, outer layers of softer steel (jigane) that protect the prior.
GEOMETRY:
It has a double bevel (symmetrical) blade so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.
BLADE FINISH:
The upper part of the blade features a hammered pattern, which then transform into an intricate damascus finish that flows down to the cutting edge. The blade was treated with hammer blows, resulting in a textured tsuchime look, which gives it a beautiful finish and also prevents food from sticking to the blade.
HANDLE:
The knife was fitted a western-style (Yo) ergonomic handle made of durable pakkawood wood, secured to the tang with three stainless rivets. The also stainless nickel-silver bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use.
BLACKSMITH:
Sakai Takayuki blades come from the town of Sakai and have a rich, 600-year old history. They are very recognizable and popular in the traditional Japanese kitchen. All knives are handmade by renowned craftsmen, who offer a lot of models made of different materials.
