Tsunehisa VG10 Damascus Sujihiki 240mm

Tsunehisa VG10 Damascus Sujihiki 240mmThe Tsunehisa VG10 Damascus Sujihiki 240mm is a double bevel stainless slicer best fit for users requiring a dedicated protein carving knife with consistent regional finishing by Takayuki Shibata. This 240mm blade features a VG10 core hardened to 59 61 HRC, clad in stainless damascus steel with a mirror polish surface finish. The san mai construction provides stain resistance while maintaining the sharpness associated with Takefu Special Steel's VG10

I might have given up at that time

The knife sits on the thicker side within its category and requires care as the etched Damascus finish can be difficult to maintain

Size: 205mm x 75mm x 25mm

and practical accessories

this blade features an SG2 powdered steel core with san-mai stainless cladding and a tsuchime hammered finish inspired by summer thunderstorms

This Nakagawa Ginsan Yanagiba 270mm is a single-bevel sashimi knife best fit for professional chefs and enthusiasts requiring stainless steel performance with a mirror-polished hira finish

Forged by Yu Kurosaki in Takefu

For Stainless Steel (Blue label : 100g)

This slender blade design facilitates precision slicing of sashimi and seafood with minimal effort

sometimes even cost more than the actual waterstone

hardened to 61-63 HRC

the natural diatom mud means no harmful substance can leak out from the walls