When it comes to hand-forged Japanese knives, this series would be said to have an excellent price-quality ratio. The perfect combination of damask patterns and forging marks with the European style handle make this knife highly desirable among professional chefs and hobbyists.

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 made of VG10 steel that is coated with multiple layers of damascus and tsuchime forging marks. VG-10 is one of the most popular and highly regarded Japanese stainless steels for making kitchen knives. It has strong corrosion resistance and can provide very good sharpness. In Japanese, ``tsuchime'' means ``nailed'' and you'll see actual hammer marks on the blade. This finish does two things: it gives the knife a look reminiscent of the hand-crafting techniques of ancient Japan, and it creates tiny air pockets that prevent an absolute vacuum from forming, so particularly starchy foods like potatoes can't stick to the knife.

The handle of the knife is made in European style, from stabilized wood secured with three steel rivets and secured with a stainless steel collar that is welded where the handle and blade meet.

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".