Experience the Japanese Slicing Knife in VG10 Damascus
The Tsunehisa VG10 Brown Pakka Sujihiki 240mm is handmade in Echizen, Japan - a long, thin slicing blade with a VG10 core forged between two layers of damascus-patterned stainless steel, purpose-built for slicing fish, meat, and proteins in a single, clean pull-stroke.
The Specs
Steel: VG10 stainless core - San Mai (Suminagashi forged) - 61 HRC
Handle: Octagonal brown rosewood with black pakkawood bolster (Wa style)
Origin: Echizen, Japan
The Japanese Slicer
The Sujihiki is Japan's answer to the Western slicing knife - long, narrow, and extremely thin, designed for the single pull-stroke that produces paper-thin slices of fish, meat, and proteins with no tearing and no lost juices. At 35mm blade height, it has significantly less surface contact than a gyuto, reducing drag through the cut. The VG10 core is forged between two layers of damascus-patterned steel using the Suminagashi technique, producing the distinctive flowing pattern visible on the blade flat. The tsuchime hammered finish further reduces sticking. Handmade in Echizen, Japan.
Care & Maintenance
Hand wash and dry - dishwasher not recommended
Sharpen on Japanese water stones - extremely thin blade, use care
Hone regularly with a ceramic or fine honing rod
Store on a magnetic strip or in a knife block to protect the edge
