Sujihiki knife | 24 cm | Black

1.300,00 kr
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Sujihiki knife with 24 cm damascus steel blade and black ergonomic wood handle. 

Sujihiki (筋引) translates into "muscle puller" with reference to the long, pulling movement you make when using this type of knife. With its long, narrow blade the knife is ideal for fileting fish and meat with long, sharp cuts. 

Use it for trimming meat for tendons and sinew or use is to skin and filet fish - for example for sushi/sashimi. 

The knife also resembles a traditional carving knife and it perfect for cutting out a cooked roast or poultry. 

With the Sujihiki knife you will instantly feel how the knife does all the work for you with its long, sharp cuts. 

This knife has a beautiful, ergonomic, black plywood handle, which is very nice to hold.

  • 24 cm blade with a black plywood handle
  • Hammered, Damascus VG10 steel
  • Handcrafted in the Sakai region by local smiths using traditional techniques
  • Extraordinary hardness, sharpness, and durability
  • 60-62 HRC (Rockwell hardness scale)
  • No expensive intermediate parts involved 

Extraordinary hardness, sharpness, and durability

This knife is handcrafted after traditional methods in Sakai city, which is known for being a region with a history of more than 600 years of knife forging. 

The blade consists of 17 layers of hammered Damascus steel, which besides being incredibly beautiful, has the property of protecting the core against rust as well as wear and tear. The core itself consists of the hard VG10 steel, which has been developed by Takefu Special Steel Co., Ltd. The VG10 core steel is a mix of pure raw materials, which has remarkable qualities when it comes to hardness, sharpness, and durability.

On the recognised Rockwell scale, the VG10 steel has a hardness of 60-62 HRC, which is significantly higher than the typical kitchen knife.

How to care for and maintain your knife

Because of the hardness of the VG10 steel and the rust free abilities from the layers of the Damascus steel, you can easily keep your knives sharp for a long period of time, as long as you follow these simple advice:

  • Always wash your knives by hand with a soft brush/sponge and dry immediately after. Never wash your knives in the dishwasher.
  • Store your knife in a knife block or on a wooden magnetic knife holder. Never store it in a kitchen drawer with other tools.
  • Don't use the knives on frozen foods or bones. Instead, use a knife made for that purpose - like a boning knife.
  • Avoid scraping bits of food off the cutting board with the cutting edge. Make it a habit to turn the knife around and scrape with the spine/back instead of the edge.