Masamoto VG Sujihiki Knife

A Sujihiki is a Japanese-style slicing knife designed specifically for clean, long-stroke cuts. It excels at carving proteins like brisket, roasts, and fish for sashimi, allowing you to slice through meat in one smooth motion without sawing or tearing the fibers.

This blade offers the exceptional sharpness and edge retention Masamoto is known for, but with the added benefit of corrosion resistance. It is a practical choice for those who want professional-grade performance without the high maintenance requirements of reactive high-carbon steel.

Yes, the POM (polyoxymethylene) handle is designed for durability and comfort. It provides a secure, non-slip grip that holds up well against moisture and heat, making it reliable for extended prep sessions.

Full-tang construction means the metal of the blade extends all the way through the handle. This provides superior balance, stability, and durability, ensuring the knife feels solid and controlled in your hand while you slice.

No, this knife is specifically engineered for slicing boneless proteins. Using it on hard surfaces, frozen foods, or bones can chip or damage the fine, precision-ground edge.