Slicing knife, 27 cm, Takefu Yellow Bull, VG-10 61 layers

Slicing Knife with VG-10 Core and Bone Handle for Perfect Slices

This 27 cm Sujihiki slicing knife from Knifemakers is handcrafted by Japanese master blacksmith Takeshi Saji. The knife features an impressive 61-layer Damascus blade with a VG-10 core and an elegant bone handle that ensures optimal balance and comfort. With a hardness rating of HRC 61, this knife is designed for precision work.

Ideal for slicing thin, even pieces of meat, fish, and poultry with long, gliding motions.

Japanese Precision and Durability in the Kitchen

The VG-10 steel core of the blade, surrounded by 61 layers of nickel Damascus, not only provides a distinctive wave pattern but also ensures exceptional sharpness and durability. The thin, flexible blade glides effortlessly through ingredients without tearing the meat, making the knife perfect for both serving and precision tasks. The double-beveled edge makes the knife suitable for both right- and left-handed users, allowing everyone to benefit from its outstanding cutting capabilities.

Comfort and Balance in Every Cut

The Western-inspired Yo handle made of polished bone fits naturally in the hand and provides perfect balance during use. This reduces fatigue in the wrist and fingers, even during extended cutting tasks. Weighing a total of 370 grams and measuring 395 mm in length, the knife feels substantial without being heavy, giving you full control over every cut. The gray tone of the blade complements the exclusive bone handle, creating a timeless expression.

Maintaining Your Investment

To preserve the knife's qualities, it should always be hand-washed and thoroughly dried after use. A thin layer of food-safe oil protects the blade from rust and extends its lifespan. This knife is an investment in quality, and with proper care, it will remain sharp and beautiful for many years. Even the best knives benefit from regular sharpening to maintain optimal sharpness.

This slicing knife from Knifemakers offers: • Exceptional sharpness and precision with a 61-layer Damascus blade and VG-10 core • Ergonomic bone handle that ensures a comfortable grip and perfect balance • Handcrafted quality from renowned Japanese master blacksmith Takeshi Saji

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

Frequently Asked Questions

How often should I sharpen my slicing knife?
It depends on usage frequency, but generally, professional sharpening 1-2 times a year is sufficient with regular use. Daily maintenance with a honing steel can keep the edge sharp between sharpenings.

Can I use the knife for other than meat and fish?
Yes, but the knife is specifically designed for precision slicing of meat, fish, and poultry. For vegetables and harder ingredients, other types of knives are recommended to preserve the slicing knife's sharp edge for as long as possible.

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