Sakai Takayuki | 33-Layer Damascus VG10 Sujihiki  (240mm | 9.4")
Sakai Takayuki | 33-Layer Damascus VG10 Sujihiki  (240mm | 9.4")
Sakai Takayuki 33-Layer VG10 Damascus Sujihiki 240mm 9.4"
Sakai Takayuki 33-Layer VG10 Damascus Sujihiki 240mm 9.4"
Sakai Takayuki 33-Layer VG10 Damascus Sujihiki 240mm 9.4"
Sakai Takayuki 33-Layer VG10 Damascus Sujihiki 240mm 9.4"
Sakai Takayuki 33-Layer VG10 Damascus Sujihiki 240mm 9.4"
Sakai Takayuki 33-Layer VG10 Damascus Sujihiki 240mm 9.4"
Sakai Takayuki 33-Layer VG10 Damascus Sujihiki 240mm 9.4"
Sakai Takayuki 33-Layer VG10 Damascus Sujihiki 240mm 9.4"
Sakai Takayuki 33-Layer VG10 Damascus Sujihiki 240mm 9.4"
Sakai Takayuki | 33-Layer Damascus VG10 Sujihiki  (240mm | 9.4")
Sakai Takayuki | 33-Layer Damascus VG10 Sujihiki  (240mm | 9.4")

Sakai Takayuki | 33-Layer Damascus VG10 Sujihiki (240mm | 9.4")

Prezzo di listino$219.99
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Spedizione calcolata alla cassa.

  • WORLDWIDE SHIPPING AVAILABLE
  • MADE IN JAPAN
  • RETURN GUARANTEE
Size

Sakai Takayuki 33 Layer Hammered Damascus Sujihiki 240mm is designed for clean slicing of proteins without sawing or tearing. Built with VG10 steel for keen sharpness, durability, and confident everyday use, it delivers the kind of sharp, controlled performance that suits both careful prep and regular kitchen use. The hammered Damascus finish adds visual depth while giving the knife a distinctly handcrafted look. A strong option for cooks who value clean presentation when carving cooked meats or slicing boneless proteins.

Brand Sakai Takayuki
Knife Type Sujihiki
Blade Length 240 mm
Overall Length 360 mm
Weight 180 g
Steel Core VG10
Steel Category Stainless Steel
Bevel Type Double Bevel
Handle Type Western Handle

Sakai Takayuki is a Japanese kitchen knife brand established in 1947 in Sakai, Osaka, a city with over 600 years of blade-making history. Operated by Aoki Hamono Co., Ltd., the brand collaborates with skilled craftsmen in Sakai to produce knives that reflect traditional Japanese forging and sharpening techniques. Sakai Takayuki offers a wide range of knives, from professional-grade carbon steel blades to modern stainless and Damascus constructions, serving both professional chefs and serious home cooks.

Sujihiki (筋引き) – The Japanese Slicing Knife

Sujihiki is a Japanese slicing knife designed primarily for trimming, carving, and portioning meat. The name “Sujihiki” translates to “muscle cutter,” reflecting its use in removing sinew and making clean slicing cuts.

Featuring a long, narrow blade—typically ranging from 210mm to 270mm—Sujihiki minimizes friction and allows smooth, continuous slicing motions. This design helps preserve the texture and presentation of meat by reducing tearing.

Unlike Yanagiba, which is single-bevel and used for fish, Sujihiki is usually double-bevel and suited for Western-style meat preparation. It is commonly used in both professional kitchens and serious home cooking environments.

For precise meat trimming and elegant slicing, Sujihiki offers excellent control and cutting efficiency.

VG10 is a high-carbon stainless steel developed in Japan and widely used in premium kitchen knives. It contains added cobalt, molybdenum, and vanadium to enhance hardness, corrosion resistance, and edge retention. VG10 offers a refined grain structure and a balanced combination of sharpness, durability, and maintenance ease.

  • Origine della spedizione: Giappone
  • Tempi di preparazione: 1–5 giorni lavorativi (esclusi weekend e festività giapponesi)
  • Metodi di spedizione: Japan Post EMS o DHL Express (con tracciamento)
  • Tempi di consegna stimati: circa 2–10 giorni lavorativi dalla spedizione (in base alla destinazione e allo sdoganamento)
  • Dazi e imposte: Eventuali dazi di importazione, IVA e costi del corriere sono a carico del cliente

Per informazioni complete su spedizione, condizioni di consegna, requisiti specifici per paese e dogana, consultare la nostra Politica di Spedizione e Consegna.

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