Chef's Knife - Ironwood - 27cm - Handmade - VG-10 - 61 Layers

Takeshi Saji Sujihiki 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 offers a secure and comfortable grip.

Perfect 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-edged grind 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 merges function and aesthetics

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

Care and maintenance

To preserve the knife's exceptional qualities, it should be hand-washed and thoroughly dried after use. Avoid the dishwasher and harsh 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 kitchen companion 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 slicing tasks
• Unique combination of functionality and artisanal beauty

You are always welcome to contact our customer service at web@hw.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 in a dry place, and feel free to apply a thin film of cooking oil to the blade to protect against rust. Avoid hard surfaces and the dishwasher.

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 1-2 times a year with regular use are recommended.

AI has assisted with the text, and therefore a disclaimer is made for errors.