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Full blade profile of Sakai Takayuki Saiseki Sujihiki 240mm
  • Full blade profile of Sakai Takayuki Saiseki Sujihiki 240mm
  • Balance point view of lightweight Sujihiki knife
  • End view of blue and gold hand painted, lacquered octagonal handle of the Saiseki Sujihiki knife.
  • Side view showing long slender VG10 Sujihiki blade
  • Close-up of VG10 cutting edge for precision slicing
  • Tsuchime hammered Damascus cladding detail on blade
  • Texture detail of hammered stainless cladding
  • Long slicing profile designed for clean cuts
  • Premium Japanese Sujihiki knife for fish and meat slicing shown along side it's matching petty counterpart.
  • Full blade profile of Sakai Takayuki Saiseki Sujihiki 240mm
  • Balance point view of lightweight Sujihiki knife
  • End view of blue and gold hand painted, lacquered octagonal handle of the Saiseki Sujihiki knife.
  • Side view showing long slender VG10 Sujihiki blade
  • Close-up of VG10 cutting edge for precision slicing
  • Tsuchime hammered Damascus cladding detail on blade
  • Texture detail of hammered stainless cladding
  • Long slicing profile designed for clean cuts
  • Premium Japanese Sujihiki knife for fish and meat slicing shown along side it's matching petty counterpart.
Sakai Takayuki VG10 Saiseki Sujihiki // 240mm // Japanese Slicing Knife

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

$240.00 USD
Shipping calculated at checkout.

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 Saiseki knife combines traditional Japanese craftsmanship with modern performance. It features a Japanese lacquered (urushi) oak handle adorned with a unique crushed stone (Saiseki) motif, reflecting intricate artistry and attention to detail.

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: 36mm

  • Blade Thickness: 2mm

  • Weight: 134g

  • 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 Saiseki (crushed stone) motif

  • 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 edge retention and corrosion resistance

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

  • San Mai construction for balanced performance and durability

  • Tsuchime stainless cladding helps reduce food sticking

  • Lightweight design for control and fatigue-free slicing

  • Octagonal lacquered oak handle with unique Saiseki decorative finish

  • 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

  • Clean, single-pass slicing for presentation-focused dishes