Slicing knife, 24 cm, Takefu, VG-10, 61 layers, Ironwood handle

Takeshi Saji Slicing Knife with VG-10 Steel and Ironwood Handle

This handcrafted 24 cm Sujihiki slicing knife from Knifemakers combines Japanese knife tradition with premium materials. With 61 layers of black Damascus steel surrounding a VG-10 core, the knife achieves an impressive hardness of 60-61 HRC, ensuring exceptional sharpness and durability. The elegant ironwood handle provides a secure and comfortable grip.

Ideal for precise slicing of roasts, fillets, and for cutting ultra-thin slices of meat and fish.

Precision and Sharpness in Every Cut

The slicing knife's long, narrow blade is specially designed to create long, even cuts without crushing the ingredients. The double bevel grinding makes the knife suitable for both right- and left-handed users. The VG-10 steel core ensures a sharp edge that lasts, while the 61 layers of Damascus steel not only strengthen the blade but also create a distinct and beautiful pattern, making each knife unique.

Masterful Craftsmanship that Unites Function and Aesthetics

Forged by the renowned Japanese master Takeshi Saji, this knife represents 700 years of knife tradition from the Echizen region. The handle is made from ironwood (Desert Ironwood) - known as the world's densest and hardest wood. Despite its incredible hardness, the material feels warm and comfortable in hand. The stainless steel bolster creates an elegant transition between the handle and blade, while also contributing to the knife's perfect balance.

Care and Maintenance

To preserve the knife's exceptional properties, it should be hand-washed and thoroughly dried after use. Avoid dishwashers and hard materials such as bones or frozen foods. Protect the blade from rust by regularly applying a thin film of oil. With proper care, this slicing knife will be your faithful partner in the kitchen for many years to come.

This slicing knife offers:

• Extraordinary sharpness and precision thanks to VG-10 steel with 61 layers of Damascus
• Ergonomic ironwood handle that ensures comfort and control during long cuts
• Unique combination of functionality and craftsmanship beauty

You are always welcome to contact our customer service at web@hwl.dk for further information.

Frequently Asked Questions

How do I best maintain my Sujihiki slicing knife?

Always wash the knife by hand with mild soapy water and dry it thoroughly after use. Store it dry, and it is advisable to apply a thin film of cooking oil to the blade to protect against rust. Avoid hard surfaces and dishwashers.

How often should I sharpen my VG-10 slicing knife?

This depends on usage frequency, but generally, a light honing on a honing steel before use will keep the edge sharp. For more thorough sharpening, Japanese water stones or professional sharpening is recommended 1-2 times a year with regular use.

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