{"product_id":"sakai-takayuki-kokushin-sujihiki-vg-10-damascus-wa-240mm","title":"Sakai Takayuki Kokushin Sujihiki VG-10 Damascus Wa 240mm (9.4\")","description":"\u003cp\u003eHandcrafted 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.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/sujihiki-knives-slicer\"\u003e\u003cspan\u003eSujihiki\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (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. \u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eVG-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.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eIt has a \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe upper part of the blade features a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003ehammered pattern, which then transform into an intricate damascus finish\u003c\/a\u003e that flows down to the cutting edge. \u003c\/span\u003e\u003cspan\u003eThe blade was treated with hammer blows, resulting in a textured \u003ci\u003etsuchime \u003c\/i\u003elook, which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe knife features a traditional octagonal Japanese (\u003c\/span\u003e\u003cem\u003e\u003cspan\u003ewa\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e) handle made from oak, suitable for both right- and left-handed users. Its shape provides a secure grip, precise control, and balanced handling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe collection’s name reflects the knife’s dark, refined aesthetic, particularly the black tones of the handle and its black-and-gold accents.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eKokushin (黒心)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e literally means \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e“black heart”\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003ekoku \/ kuro (黒)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e = black \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eshin (心)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e = heart, spirit, or essence\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThe handle is finished with traditional Japanese \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eurushi\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e lacquer. Its distinctive black-and-gold transition near the tang embodies the Kokushin aesthetic, combining deep, dark tones with warm metallic accents.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eSakai 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.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":55005997564250,"sku":"020110162091","price":230.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SakaiTakayukiKokushinSlicerVG-10Damascus240mm_020110162091_1.jpg?v=1792147194","url":"https:\/\/sharpedgeshop.com\/products\/sakai-takayuki-kokushin-sujihiki-vg-10-damascus-wa-240mm","provider":"SharpEdge","version":"1.0","type":"link"}