Yoshihiro VG-10 Damascus Stainless Steel Sujihiki Slicer Chefs Knife

A Sujihiki is a Japanese-style slicer designed specifically for precision tasks like carving roasts, slicing sashimi, or trimming meats. Its longer, narrower blade allows you to make clean, single-stroke cuts without sawing, which preserves the texture and juices of delicate proteins.

The hammered finish, often called tsuchime, serves a functional purpose by creating small air pockets between the blade and the food. This helps reduce drag and prevents ingredients from sticking to the side of the knife, allowing for smoother, more efficient slicing.

VG-10 is a high-carbon stainless steel known for its excellent edge retention and corrosion resistance. While it holds a razor-sharp edge longer than standard stainless steels, it is still relatively easy to maintain with a honing rod or whetstone when the time comes.

No. Because this blade is designed for precision slicing and features a refined edge, it is not intended for heavy-duty tasks like cutting through bone, cartilage, or frozen items. Using it for these purposes can cause the edge to chip or the blade to sustain damage.

The knife comes with a protective Saya cover, which is the ideal way to store it when not in use. This protects the sharp edge from dulling against other utensils and keeps the blade safe from accidental contact.

You do not need specialized tools, but a high-quality whetstone is recommended to maintain the edge geometry properly. Avoid using pull-through sharpeners, as they can be too aggressive and may damage the delicate Damascus layering.