Slicing Knife, 27 cm, Takefu Yellow Bull, VG-10 61-Layer

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 bladesmith Takeshi Saji. The knife features an impressive 61-layer Damascus blade with a VG-10 core and an elegant bone handle, ensuring optimal balance and comfort. With a hardness rating of HRC 61, this knife is designed for precision work.

Ideal for cutting thin, even slices of meat, fish and poultry using long, gliding strokes.

Japanese precision and durability in the kitchen

The blade's VG-10 steel core surrounded by 61 layers of nickel Damascus not only creates a characteristic wave pattern, but also ensures exceptional sharpness and durability. The thin, flexible blade glides effortlessly through ingredients without tearing the meat, making the knife ideal for both serving and precision work. The double-bevelled edge makes the knife suitable for both right- and left-handed users, so everyone can benefit from its outstanding cutting performance.

Comfort and balance in every cut

The western-inspired Yo handle in polished bone sits naturally in the hand and provides perfect balance during use. This reduces fatigue in the wrist and fingers, even during extended periods of cutting. With a total weight of 370 grams and an overall length of 395 mm, the knife feels substantial without being heavy, giving you complete control over every cut. The grey tone of the blade complements the exclusive bone handle and creates a timeless appearance.

Caring for your investment

To preserve the knife's qualities, it should always be washed by hand and dried thoroughly after use. A thin layer of medical-grade oil protects the blade against rust and extends its service life. This knife is an investment in quality, and with proper care it will remain sharp and beautiful for many years. Even the finest knives benefit from regular professional sharpening to maintain their optimal edge.

This slicing knife from Knifemakers offers: • Exceptional sharpness and precision with a 61-layer Damascus blade and VG-10 core • Ergonomic bone handle ensuring a comfortable grip and perfect balance • Handcrafted quality from renowned Japanese master bladesmith 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?
This depends on how frequently the knife is used, but as a general rule professional sharpening once or twice a year is sufficient for regular use. Daily maintenance with a honing steel can keep the edge sharp between sharpenings.

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

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