Sakai Takayuki Nashiji Sujihiki VG-10 // 240mm

The Sujihiki is a Japanese slicing knife designed for long, clean, and precise cuts. With its slender 240mm blade and thin edge profile, it excels at slicing proteins such as fish, beef, poultry, and roasts with minimal resistance. Often compared to a Western carving knife, the Sujihiki offers superior edge sharpness, balance, and control, making it ideal for tasks that demand smooth, uninterrupted strokes.

Its long, narrow blade reduces drag and preserves the texture and integrity of ingredients, making it especially well-suited for sushi preparation, sashimi, filleting fish, and carving cooked meats. The relatively straight edge and subtle curve provide excellent accuracy, allowing the user to maintain consistent slice thickness with ease.

This Sakai Takayuki Sujihiki features a Warikomi construction, combining a VG-10 stainless steel core with durable stainless cladding. VG-10 is prized for its ability to take an extremely sharp edge while offering excellent edge retention and corrosion resistance, making it a dependable choice for both professional and home kitchens.

The blade is finished with a traditional nashiji (pear skin) texture, which improves food release while giving the knife a refined, handcrafted appearance. A polished VG-10 core steel line contrasts beautifully against the matte nashiji cladding. Completing the knife is a hybrid octagonal ebony handle, octagonal near the blade for control and tapering smoothly toward the end for comfort and stability during long slicing sessions.

Balanced, precise, and easy to maintain, this Sujihiki is a versatile slicing knife built for performance and longevity.

-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.

Product Highlights

• Precision Sujihiki Profile
  Long, slender 240mm blade designed for clean, effortless slicing of fish, meat, and roasts with minimal drag.

• VG-10 Stainless Steel Core
  Premium Japanese stainless steel known for excellent edge retention, sharpness, and corrosion resistance.

• Warikomi Construction
  Traditional laminated build enhances durability while maintaining a thin, razor-sharp cutting edge.

• Stainless Nashiji Finish
  Pear-skin texture improves food release and adds a refined, handcrafted aesthetic.

• Hybrid Octagonal Ebony Handle
  Octagonal near the blade for control, tapering to a rounded grip for comfort during long slicing sessions.

• Lightweight & Well-Balanced
  Slim blade geometry and balanced design reduce fatigue and improve slicing accuracy.

• Ideal for Sushi & Protein Prep
  Perfect for sashimi, filleting fish, carving meats, and precision slicing tasks.

• Made in Sakai, Japan
  Crafted in Sakai City, a world-renowned center of Japanese knife-making tradition.

Best Uses — Sujihiki Knife

• Slicing Raw Fish: Perfect for sashimi, sushi, and delicate fillets.
• Carving Roasts: Ideal for thin, even slices of beef, pork, or poultry.
• Precision Meat Cutting: Excellent for trimming fat and preparing thin cuts.
• Delicate Vegetables: Creates clean, uniform slices for garnishes or fine prep.
• Minimal Resistance Cutting: Long, slender blade allows smooth push and pull slicing.
• Professional Presentation: Keeps edges clean for visually appealing dishes.
• Home or Professional Use: Great for chefs or cooking enthusiasts seeking precision.
• Event Prep & Plating: Perfect for dishes requiring thin, elegant portions.