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  • Forged and hammered with 16 layers of steel in the Damascus tradition with a VG-10 Core, the VG-10 Hammered Damascus Series has been a perennial seller, combining performance, beauty, and extraordinary value..
  • One of the most essential knives a chef can have is a Japanese slicing known as a Sujihiki . The Sujihiki is a slicing with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient’s freshness. The Sujihiki slicer is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon..
  • From slicing filets of fish fresh from the fish monger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted that is as beautiful as it is functional. Every from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art..
  • Proudly made in Japan. This is complimented with a premium Western Style Handle that extends to the full tang of the and ergonomically welds to the hand for seamless use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. Every from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art..
  • Traditional Japanese making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with ic ingredients. Do not use on objects such as s, nutshells, and frozen foods..
  • Blade Material: VG-10 Stainless Steel / Edge Angle: Double Edged / Grade: Damascus / Handle Shape: Western / Handle Material: Mahogany / HRC: 60 / Style: Sujihiki Slicer / Saya Cover: None / Stain Resistant: Yes / Made in Japan.
One of the most essential knives a chef and a cook can have is a Japanese slicing known as a Sujihiki . Using the best ingredients requires the right tools. From slicing filets of fish fresh from the fish monger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted that is as beautiful as it is functional. The Sujihiki slicer is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon. Yoshihiro Sujihiki slicing knives are perfect for table-side carving during holidays and special occasions. Our VG-10 Hammered Damascus Sujihiki slicing is forged with a combination of the traditional styles of Japanese and Western slicing knives, with a long straight blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness. Forged and hammered with 16 layers of steel in the Damascus tradition with a VG-10 Core, this is complimented with a premium Western style handcrafted mahogany handle that extends to the full tang of the and is NSF certified for commercial kitchens and ergonomically welds to the hand for seamless use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. Every from Yoshihiro is handcrafted by master artisans creating a unique one of a kind work of art. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your , but it is also the best tool to preserve and take care of the high quality steel that it is made of. For maintenance info and professional Japanese sharpening contact our Yoshihiro Cutlery store.

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YoshihiroVG-10 16 Layer Hammered Damascus Stainless Steel Sujihiki Slicer Chefs (9.5'' (240mm))

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› Home And Kitchen › Kitchen And Dining › Kitchen Utensils And Gadgets › Kitchen Knives And Accessories

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