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Full blade profile of Sakai Takayuki Kokushin Sujihiki 240mm
  • Full blade profile of Sakai Takayuki Kokushin Sujihiki 240mm
  • Balance point of lightweight Sujihiki knife
  • Black-and-gold transition detail on lacquered handle
  • Choil view showing blade thickness and grind
  • End view of octagonal handle shape
  • Texture detail of hammered stainless cladding
  • Close-up of VG10 cutting edge for precise slicing of meat, fish and poultry.
  • Long slicing knife profile and sharp tip designed for clean cuts
  • Full blade profile of Sakai Takayuki Kokushin Sujihiki 240mm
  • Balance point of lightweight Sujihiki knife
  • Black-and-gold transition detail on lacquered handle
  • Choil view showing blade thickness and grind
  • End view of octagonal handle shape
  • Texture detail of hammered stainless cladding
  • Close-up of VG10 cutting edge for precise slicing of meat, fish and poultry.
  • Long slicing knife profile and sharp tip designed for clean cuts
Sakai Takayuki VG10 Kokushin Sujihiki // 240mm // Japanese Slicing Knife

Sakai Takayuki VG10 Kokushin Sujihiki // 240mm // Japanese Slicing Knife

$240.00 USD
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The Sujihiki knife is a traditional Japanese slicing knife featuring a long, slender blade—typically 240mm to 300mm—designed for precision and effortless slicing. Its thin, razor-sharp edge allows for smooth, clean cuts, making it perfect for filleting fish, slicing sushi, carving meats, and preparing roasts.

Engineered to minimize resistance while cutting, the Sujihiki provides exceptional control and accuracy. The blade may feature a slight curve or remain straight, giving chefs and home cooks the versatility to handle delicate tasks as well as professional slicing techniques.

This Kokushin knife combines traditional Japanese craftsmanship with modern performance. This knife features a Japanese lacquered (urushi) oak handle with a striking black-and-gold transition into the tang, creating a refined and visually distinctive look. Inspired by Kokushin, meaning “black heart,” the design balances deep, dark tones with warm metallic accents, resulting in an elegant yet understated finish that highlights traditional Japanese craftsmanship.

The blade is crafted with a stainless VG-10 core and surrounded by hand-hammered (tsuchime) stainless Damascus cladding, delivering exceptional sharpness, durability, and corrosion resistance. Lightweight yet balanced, the knife offers a refined cutting experience, blending elegance and functionality in a versatile kitchen tool perfect for both professional chefs and home cooks.

Description: 

  • Knife Shape: Sujihiki (Japanese slicing knife)

  • Blade Length: 240mm

  • Blade Height: 36.5mm

  • Blade Thickness: 2mm

  • Weight: 136.3g

  • Blade Construction: San Mai

  • Cladding: Stainless with hand-hammered tsuchime finish

  • Core Steel: VG-10 stainless steel

  • Hardness: 61–62 HRC

  • Handle: Octagonal lacquered oak with black-and-gold Kokushin transition

  • Origin: 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.

Key Features:

  • VG-10 stainless steel core for excellent sharpness, edge retention, and corrosion resistance

  • Long, narrow Sujihiki profile designed for clean, precise slicing

  • San Mai construction for balanced performance and durability

  • Tsuchime stainless cladding helps reduce food sticking during slicing

  • Lightweight, well-balanced design for control and accuracy

  • Octagonal lacquered oak handle with distinctive Kokushin black-and-gold aesthetic

  • Crafted in Sakai, Japan using traditional Japanese knife-making techniques

Recommended Uses:

  • Slicing sashimi and sushi

  • Filleting and portioning fish

  • Carving roasts and cooked meats

  • Trimming proteins with precision

  • Presentation-focused slicing requiring clean, single-pass cuts