Handcrafted by the renowned Sakai Takayuki smithy, this 240mm Sujihiki pairs a 61 HRC VG-10 core with stainless Damascus cladding for lasting sharpness and corrosion resistance. Its versatile profile offers the usability of a gyuto with the precision of a bunka, while the sharp K-tip excels at detailed cuts. Finished with a balanced Japanese wa handle for confident, controlled movement.

BLADE SHAPE:

Sujihiki or slicer knives are primarily intended for long pulls and precise cuts of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.

STEEL:

VG-10 (V for Vanadium, G for "gold" as in "gold standard") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion-resistant, which translates to long-lasting, smooth sharpness.

LAMINATION:

VG-10 steel forms the hard core of the blade, protected by softer outer layers of steel. This san-mai construction, meaning “three layers” in Japanese, improves durability and helps reduce the risk of chipping, while the forged outer layers create the rippling damascus pattern.

GEOMETRY:

It has a double bevel (symmetrical) blade so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.

BLADE FINISH:

The upper part of the blade features a hammered pattern, which then transform into an intricate damascus finish that flows down to the cutting edge. The blade was treated with hammer blows, resulting in a textured tsuchime look, which gives it a beautiful finish and also prevents food from sticking to the blade.

HANDLE:

The knife features a traditional octagonal Japanese (wa) handle made from oak, suitable for both right- and left-handed users. Its shape provides a secure grip, precise control, and balanced handling.

The collection’s name reflects the knife’s dark, refined aesthetic, particularly the black tones of the handle and its black-and-gold accents.

Kokushin (黒心) literally means “black heart”:

• koku / kuro (黒) = black
• shin (心) = heart, spirit, or essence

The handle is finished with traditional Japanese urushi lacquer. Its distinctive black-and-gold transition near the tang embodies the Kokushin aesthetic, combining deep, dark tones with warm metallic accents.

BLACKSMITH:

Sakai Takayuki blades come from the town of Sakai and have a rich, 600-year old history. They are very recognizable and popular in the traditional Japanese kitchen. All knives are handmade by renowned craftsmen, who offer a lot of models made of different materials.