Yoshihiro VG-10 Sujihiki Slicer

A Sujihiki is a Japanese-style slicer designed specifically for carving and slicing boneless meats, such as roasts, ham, or fish. Its long, narrow blade allows you to pull the knife through ingredients in a single, clean motion, preventing the tearing or shredding that can happen with shorter, thicker blades.

The hammered finish, often called tsuchime, creates small air pockets between the blade and the food. This reduces surface tension and friction, which helps prevent ingredients from sticking to the side of the blade while you slice.

No, this knife is not designed for heavy-duty tasks like cutting through bone, frozen items, or hard vegetables like squash. The VG-10 steel is hardened to 60 HRC for superior edge retention, which makes it brittle; using it on hard surfaces can cause the edge to chip.

Because this is a double-edged (50/50) blade, it is easier to maintain than traditional single-bevel Japanese knives. You can sharpen it on standard whetstones using a balanced approach, applying equal pressure to both sides of the edge.

The mahogany handle is handcrafted and should be kept dry to maintain its integrity. Avoid soaking the knife in water or putting it in the dishwasher, as moisture can cause the wood to expand or crack over time.

Full tang means the metal of the blade extends all the way through the handle. This provides better structural integrity, durability, and a balanced feel, ensuring the knife doesn't feel blade-heavy during repetitive slicing tasks.