Slicing Knife, 24 cm, Takefu Yellow Bull, VG-10, 61-Layer

Slicing knife in VG-10 – precision and elegance in 24 cm

This exclusive Sujihiki slicing knife from Knifemakers is handcrafted by Japanese master bladesmith Takeshi Saji. With a 24 cm blade in VG-10 steel surrounded by 61 layers of nickel Damascus, the knife combines ultimate sharpness with a dramatic wave pattern. The handle in polished bone provides perfect balance and a comfortable grip.

Ideal for precision slicing of meat, fish and poultry, where thin, even slices are essential for both flavour and presentation.

Japanese precision technology in every cut

The blade's VG-10 stainless steel core with a hardness of HRC 61 ensures outstanding sharpness and long-lasting edge retention. The 61 layers of nickel Damascus around the core not only protect the steel, but also give the knife its characteristic pattern. The thin, flexible blade is specially designed for long, gliding strokes that cut cleanly without tearing the meat. With its double-bevelled edge, the knife performs equally well for both right- and left-handed users.

Comfort and control in every detail

The western-inspired Yo handle in polished bone sits naturally in the hand and provides optimal balance between blade and grip. Weighing 350 grams, the knife has precisely the right heft to give you control without tiring the hand during prolonged use. The subtle combination of functionality and aesthetics makes this knife a piece of Japanese craftsmanship that both impresses and excels in the kitchen.

Care that preserves quality

To preserve the knife's outstanding qualities, it should always be washed by hand and dried thoroughly after use. A thin layer of oil protects the steel against moisture and oxidation. Regular professional sharpening ensures that the knife retains its sharp edge and continues to deliver perfect results year after year. The knife is not dishwasher safe, as this can damage both the blade and the handle.

This slicing knife stands out for:

• Premium VG-10 steel core with HRC 61 hardness for superior sharpness and durability
• 61 layers of nickel Damascus steel with a characteristic wave pattern and outstanding strength
• Exclusively handcrafted by master bladesmith Takeshi Saji with decades of experience in the Japanese art of knife-making

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

Frequently asked questions

How do I best care for my Damascus knife?
Always wash the knife by hand with mild soap, dry it thoroughly after use, and regularly apply a thin layer of medical-grade oil. Avoid dishwashers and prolonged contact with citrus or other acidic foods.

How often should the knife be sharpened?
This depends on how frequently it is used, but as a general rule professional sharpening once or twice a year is sufficient. Daily use of a honing steel can maintain the edge between sharpenings.

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