Supreme Hammered is the most complex performance of VG10 steel directed by Mcusta forge! The unusual design that perfectly demonstrates the dedication and perfection of the blade making technique in Japan are only part of what makes these knives truly special.

Sujihiki is a knife that we use to make longer cuts when preparing meat or fish. The blade length of 240mm is the right choice for users who do not want a too long knife but still have room for long cuts. This knife will leave an unforgettable impression in terms of the quality of the cut, but also the reactions of those who will watch as it easily cuts through a perfectly prepared steak or a fine piece of fish.

The blade is the #1 star of this knife. Complex 33-layer damascus pattern with center VG10 steel give it beautiful appearance and perfect performance. Immediately afterwards, the hammering marks that have been polished to a mirror shine leave a subtle impression of elegance and are reminiscent of a calm sea.

Right after the blade, the handle of this knife enters the scene. It is made of pakka laminated wood in a hybrid octagonal shape that is unique and exclusive to Mcusta forge. After rough shaping, each handle is hand polished to perfection. This process is unique only in this forge and no one in the world can replicate the quality achieved.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".