Sakai Takayuki Nashiji Sujihiki 240mm
$225.00
- Description
- Specifications
- Use & Care
The Sakai Takayuki Nashiji VG10 series is a masterpiece of Japanese craftsmanship, designed for precision and durability in the kitchen. Forged in Japan, this knife features a VG-10 steel blade known for its outstanding edge retention, ensuring long-lasting sharpness with every use. The blade is beautifully finished with a distinctive ‘Nashiji’ pear skin pattern, providing both aesthetic appeal and improved cutting performance. Hand-sharpened for unparalleled precision, this knife is razor sharp straight out of the box.
The handle is crafted from high-quality ebony, offering a sleek, sophisticated look and a comfortable, ergonomic design. This special shape ensures a secure grip, making it easier to handle for long periods, providing balance and control with every slice. Whether you’re a professional chef or a passionate home cook, the Sakai Takayuki Nashiji VG10 Knife brings together tradition, performance, and elegance in one exceptional tool.
The handle is crafted from high-quality ebony, offering a sleek, sophisticated look and a comfortable, ergonomic design. This special shape ensures a secure grip, making it easier to handle for long periods, providing balance and control with every slice. Whether you’re a professional chef or a passionate home cook, the Sakai Takayuki Nashiji VG10 Knife brings together tradition, performance, and elegance in one exceptional tool.
About this shape
Sujihiki knives are the equivalent to a European slicer with a few differences. First, the blade is typically thinner and made out of a harder steel, allowing for better edge retention. Additionally, the bevel on the blade is sharpened at a steeper angle, allowing for a more precise cut. Sujihiki can be used for filleting, carving and general slicing purposes.
| Handle material | Ebony |
| Blade length | 240mm (9.4") |
| Thickness at spine | 2mm |
| Thickness at tip | 1.3mm |
| Hardness (Rockwell scale) | 60 |
| Bevel / Edge | Double (50/50) |
| Blade Height | 40mm |
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives