Kanetsugu Saiun Sujihiki Slicing Knife VG-10 Damascus Steel–210mm
Japanese Sujihiki knives feature a thinner blade and sharper cutting edge than traditional Western style slicing knives. The long, thin blade of the Sujihiki is ideal for making thin slices of cooked and raw meats and fish. These professional Japanese kitchen knives are made from forge-layered VG-10 Damascus steel (total of 33 layers, HRc. 60-61), and feature Kanetsugu’s famous convex Hamaguri-ba blade profile. The wood-grain, lightweight ergonomic handles are fashioned from black linen micarta imported from Spain.