Yoshihiro VG10 Sujihiki Slicer

A Sujihiki is a Japanese-style slicing knife designed specifically for clean, single-stroke cuts. Unlike Western carving knives that often have a thicker spine, the Sujihiki is thinner and lighter, allowing it to glide through proteins like fish or cooked roasts without tearing the fibers.

Yes, the hammered texture, known as tsuchime, creates small air pockets between the blade and the food. This reduces surface tension and friction, which helps prevent thin slices of meat or fish from clinging to the side of the knife as you cut.

VG-10 is a high-carbon stainless steel known for excellent edge retention, but it is harder than standard kitchen steel. While it stays sharp for a long time, you should maintain it with a whetstone rather than a pull-through sharpener to preserve the integrity of the edge.

Full tang construction means the metal of the blade extends all the way through the handle. This provides superior balance and structural stability, giving you more control and confidence when making precise, long-slicing motions.

While it excels at slicing boneless proteins, the Sujihiki is a specialized tool. It is not designed for heavy-duty tasks like chopping vegetables, disjointing poultry, or cutting through bone, which could damage the thin, precision-ground edge.

The mahogany handle is durable, but it should be hand-washed and dried immediately after use. Avoid soaking it in water or putting it in the dishwasher, as moisture can cause the wood to expand or crack over time.