Kohetsu VG5 Sujihiki

A Sujihiki is a Japanese slicing knife designed specifically for clean, single-stroke cuts. It excels at carving roasts, slicing cooked proteins, and portioning raw fish, thanks to its long, narrow blade that prevents tearing or shredding.

The 60/40 asymmetric grind is designed to offer the precision of a single-bevel knife while remaining easier to sharpen and maintain. It provides excellent cutting performance for both right- and left-handed users, though right-handed users may notice a slightly smoother release when slicing.

Not at all. VG5 is a high-performance stainless steel that balances edge retention with ease of maintenance. It is generally easier to sharpen than many high-carbon steels, making it a great choice if you want professional performance without needing specialized sharpening skills.

No, you should never put this knife in the dishwasher. The high-quality steel and the stabilized wood handle can be damaged by the heat, moisture, and harsh detergents of a dishwasher cycle; always hand wash and dry it immediately after use.

San Mai construction means the blade is made of three layers: a hard, high-performance VG5 core sandwiched between two layers of softer, more resilient stainless steel. This design gives you a razor-sharp, durable edge while the outer layers provide toughness and protection against corrosion.

Yes, the traditional octagonal handle is designed for a secure, ergonomic grip that feels natural in the hand. It provides excellent control and prevents the knife from twisting during precise slicing tasks, even if your hands are slightly damp.