Sakai Takayuki ZA-18 Damascus Sujihiki // 240mm // Japanese Slicing Knife

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 knife features stainless Damascus cladding over a ZA-18 powdered stainless steel core, a high-alloy steel engineered to outperform VG-10 with excellent edge retention, toughness, and corrosion resistance. Designed for both professional chefs and home cooks, it offers reliable cutting performance and long-lasting sharpness.

Finished with a wenge wood handle and a buffalo horn ferrule, the knife provides a comfortable, well-balanced grip while maintaining a clean, traditional aesthetic. Combining modern steel technology with timeless design, this knife delivers precision, durability, and understated elegance in the kitchen.

Description: 

ZA-18 is a high-alloy powdered stainless steel developed in Japan and commonly used in premium kitchen knives. While exact specifications can vary slightly by producer and heat treatment, the commonly cited composition is approximately:

ZA-18 Steel Composition (approx. wt %)

• Carbon (C): ~1.1–1.2 %

• Chromium (Cr): ~18.0 %

• Molybdenum (Mo): ~1.0–1.5 %

• Vanadium (V): ~0.2–0.3 %

• Cobalt (Co): ~1.0–1.5 %

• Manganese (Mn): ≤ 0.5 %

• Silicon (Si): ≤ 0.5 %

What this composition delivers

• High carbon + vanadium → excellent edge retention and fine edge stability

• 18% chromium → strong corrosion resistance (true stainless performance)

• Molybdenum → improved wear resistance and toughness

• Cobalt → enhanced hardness potential and heat-treat response

• Powder metallurgy process → finer, more uniform grain structure than conventional steels

In practice

ZA-18 is often positioned as a step above VG-10, offering:

• Longer edge life

• Higher achievable hardness

• Better edge stability at thin grinds

• Comparable corrosion resistance
  
  

Key Features:

• 240mm Sujihiki blade designed for long, precise slicing with minimal resistance

• ZA-18 powdered stainless steel core for excellent edge retention and corrosion resistance

• Stainless Damascus cladding adds durability, food release, and refined aesthetics

• San Mai blade construction for strength, stability, and consistent cutting performance

• Hardened to 61–63 HRC for long-lasting sharpness and edge stability

• Thin 1.75mm blade thickness enables smooth, clean slicing without tearing

• Lightweight 133.8g design reduces fatigue during extended prep sessions

• Octagonal wenge wood handle offers a secure, comfortable grip

• Buffalo horn ferrule enhances balance and traditional Japanese styling

• Crafted in Sakai City, Osaka, Japan by Sakai Takayuki

Recommended Uses:

• Slicing raw fish for sushi and sashimi

• Filleting and portioning fish with precision

• Carving roasted meats, poultry, and brisket

• Slicing steaks and proteins cleanly without crushing fibers

• Preparing cured meats and charcuterie

• Professional kitchen service and refined home cooking