Slicing knife, 24 cm, Takefu Yellow Bull, VG-10, 61 layers

Slicing Knife in VG-10 - Precision and Elegance in 24 cm

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

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

Japanese Precision Technology in Every Cut

The blade's core of VG-10 stainless steel with a hardness of HRC 61 ensures exceptional sharpness and long-lasting edge retention. The 61 layers of nickel Damascus surrounding 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 movements that cut cleanly without tearing the meat. With its double-beveled edge, the knife works perfectly for both right- and left-handed users.

Comfort and Control in Every Detail

The Western-inspired Yo handle made of polished bone fits naturally in the hand and provides optimal balance between the blade and grip. Weighing 350 grams, the knife has just the right heft to offer control without tiring the hand during extended use. The subtle combination of functionality and aesthetics makes this knife a piece of Japanese craftsmanship that impresses and performs in the kitchen.

Maintenance that Preserves Quality

To maintain the knife's exceptional properties, it should always be hand-washed and thoroughly dried after use. A thin layer of oil protects the steel from 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 handle.

This slicing knife stands out with:

• Premium VG-10 steel core with 61 HRC hardness for superior sharpness and durability
• 61 layers of nickel Damascus steel with characteristic wave pattern and exceptional strength
• Exclusively handcrafted by master blacksmith Takeshi Saji with decades of experience in Japanese 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 maintain my Damascus knife?
Always hand wash the knife with mild soap, dry it thoroughly after use, and regularly apply a thin layer of medical oil. Avoid dishwashing and prolonged contact with citrus or other acidic foods.

How often should the knife be sharpened?
It depends on usage frequency, but generally, professional sharpening 1-2 times a year will be sufficient. Daily use of a honing steel can maintain the edge between sharpenings.

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