Sakai Takayuki Kiritsuke Slicer

This knife, often called a Sujihiki, is designed specifically for precision slicing. Its long, narrow blade excels at carving roasts, slicing cooked meats, and portioning fish fillets in a single, clean motion without tearing the fibers.

The hammered finish, or tsuchime, creates small air pockets between the blade and the food. This reduces friction and prevents ingredients from sticking to the side of the knife, allowing for smoother, faster cuts.

No. This blade is crafted for precision slicing and delicate work. Using it on bones, frozen foods, or hard produce can chip the high-performance VG10 core, which is hardened for sharpness rather than impact resistance.

The pakkawood handle is water-resistant, but it should still be hand-washed and dried immediately after use. Avoid soaking it in water or putting it in the dishwasher, as this can cause the wood composite to warp or degrade over time.

Because it is double-edged, you can sharpen it symmetrically on both sides, similar to a standard Western chef's knife. It is compatible with whetstones, which are recommended to maintain the 60 HRC edge hardness.

No. Dishwashers use harsh detergents and high heat that will dull the blade's edge and damage the pakkawood handle. Always hand wash and dry the knife immediately after use to preserve its longevity.