Hatsukokoro Hayabusa Sujihiki

A Sujihiki is a Japanese slicer designed specifically for clean, single-motion cuts. It excels at carving roasts, slicing cooked meats, and filleting boneless fish without tearing the delicate fibers of the protein.

VG-10 is a high-carbon stainless steel known for its excellent edge retention and corrosion resistance. With a hardness of 61 HRC, this blade will hold a razor-sharp edge significantly longer than standard kitchen knives, though it requires careful handling to avoid chipping.

The hammered tsuchime finish isn't just aesthetic; it creates small air pockets between the blade and the food. This reduces surface tension and helps prevent sticky ingredients from clinging to the side of the knife while you slice.

No, this knife is not designed for heavy-duty work. The blade is thin and optimized for precision slicing; using it on bones, frozen foods, or hard produce can cause the edge to chip or the blade to snap.

Hand wash the knife with mild soap and dry it immediately after every use to protect the steel and the wood handle. Never put it in the dishwasher, as the heat and harsh detergents will damage the ebony and dull the edge.

Yes, this knife features a double-bevel edge, meaning it is ground symmetrically on both sides. This makes it equally effective for both right-handed and left-handed cooks.