Sakai Tkayuki Sujihiki Slicer Knife 240 mm (9.4") Damascus 33 Layer Japanese Handle
Useful on food types: Slicing fish fillets, sushi & sashimi, turkey, roast beef, squid, octopus, other seafood
Blade Width: 35 mm
Blade Thickness: 2 mm
Handle Length: 138 mm
Handle Thickness: 25 mm
The Sujihiki blade is characterized by its narrow width and short height. These dimensions allow for less surface area and less friction when slicing through meat. This is a perfect combination for slicing through delicate fish in a single clean stroke, in particular for sashimi. This knife is also useful for such things as large pieces of meat from poultry. This blade is also characterized by double beveled edges.
VG-10 is a grade of stainless steel produced in Japan primarily focused on cutlery. This steel typically has an HRC between 60-61 and has good edge retention along with very good corrosion resistance.
This is a Sakai Takayuki Western style series that is resistant to rust. The blade has a hammer eye pattern full and is a fascinating knife that features a beautiful ripple that can be used widely from home to professional. The handle uses Mahogany and Japanese Keyaki which is a precious tree with a beautiful hard grain of wood in Japan. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
More Images
Sakai Tkayuki Sujihiki Slicer Knife 240 mm (9.4") Damascus 33 Layer Japanese Handle
Useful on food types: Slicing fish fillets, sushi & sashimi, turkey, roast beef, squid, octopus, other seafood
Blade Width: 35 mm
Blade Thickness: 2 mm
Handle Length: 138 mm
Handle Thickness: 25 mm
The Sujihiki blade is characterized by its narrow width and short height. These dimensions allow for less surface area and less friction when slicing through meat. This is a perfect combination for slicing through delicate fish in a single clean stroke, in particular for sashimi. This knife is also useful for such things as large pieces of meat from poultry. This blade is also characterized by double beveled edges.
VG-10 is a grade of stainless steel produced in Japan primarily focused on cutlery. This steel typically has an HRC between 60-61 and has good edge retention along with very good corrosion resistance.
This is a Sakai Takayuki Western style series that is resistant to rust. The blade has a hammer eye pattern full and is a fascinating knife that features a beautiful ripple that can be used widely from home to professional. The handle uses Mahogany and Japanese Keyaki which is a precious tree with a beautiful hard grain of wood in Japan. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Useful on food types: Slicing fish fillets, sushi & sashimi, turkey, roast beef, squid, octopus, other seafood
Blade Width: 35 mm
Blade Thickness: 2 mm
Handle Length: 138 mm
Handle Thickness: 25 mm
The Sujihiki blade is characterized by its narrow width and short height. These dimensions allow for less surface area and less friction when slicing through meat. This is a perfect combination for slicing through delicate fish in a single clean stroke, in particular for sashimi. This knife is also useful for such things as large pieces of meat from poultry. This blade is also characterized by double beveled edges.
VG-10 is a grade of stainless steel produced in Japan primarily focused on cutlery. This steel typically has an HRC between 60-61 and has good edge retention along with very good corrosion resistance.
This is a Sakai Takayuki Western style series that is resistant to rust. The blade has a hammer eye pattern full and is a fascinating knife that features a beautiful ripple that can be used widely from home to professional. The handle uses Mahogany and Japanese Keyaki which is a precious tree with a beautiful hard grain of wood in Japan. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
