Sakai Takayuki Sujihiki 240mm – VG10 Stainless Steel Tradition Meets Precision from Japan’s Legendary Knife-Making City
The Sakai Takayuki Sujihiki 240mm is a slicing knife rooted in over 600 years of craftsmanship from Sakai City, Osaka Prefecture—once renowned for forging Samurai swords. This long, elegant knife is ideal for precision slicing of proteins such as fish, poultry, and roasts. Its slim, narrow blade reduces drag and creates clean, precise cuts with minimal effort.
VG10 Stainless Steel Core Crafted with a premium VG10 stainless steel core, heat-treated to 60–62 HRC for a hard, sharp edge that’s resistant to corrosion and wear. A superb choice for professional and discerning home chefs.
Slicing Precision The 240mm double-edged blade is thin and razor-sharp, making it excellent for carving sashimi, raw meats, and boneless proteins. The tapered shape minimizes friction and improves control.
Refined Japanese Craftsmanship Hand-forged by experienced artisans, this knife reflects Sakai's uncompromising dedication to quality and performance.
Premium Wenge Wood Handle Paired with a water buffalo horn ferrule, the wenge wood handle provides durability, comfort, and a sophisticated appearance. Octagonal shape offers a secure and natural grip for both right- and left-handed users.
Use & Care: Do not use to cut bones or frozen food; avoid striking with blade surface. Wipe off acidic juices promptly to maintain finish. Hand wash only; do not clean in dishwasher. Dry thoroughly and store in a dry, ventilated place. Sharpen using a whetstone when needed. Do not test sharpness with your finger.
Note: Each knife is handcrafted; appearance may vary slightly. Sakai Takayuki knives represent a legacy of excellence—trusted by chefs worldwide.
