Tetsu & Oak
Sakai Takayuki VG-10 17 Layer Hammered Damascus Sujihiki 240mm
Sakai Takayuki VG-10 17 Layer Hammered Damascus Sujihiki 240mm
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Shipping & Returns
Orders are prepared and shipped from Niagara, Ontario. Free standard shipping is available on qualifying Canadian orders over $150 before tax and after discounts.
Please review our shipping and return policies before ordering.
Knife Care
Hand wash and dry your knife immediately after use. Do not place it in a dishwasher. Avoid cutting frozen food, bones, or other hard materials unless the knife is designed for that purpose.
Store the blade in a knife block, saya, blade guard, or on a suitable magnetic strip.
Complimentary First Sharpening
Eligible knives purchased from Tetsu & Oak include their first standard sharpening at no additional cost. Proof of purchase may be required.
Major chip repair, thinning, rust removal, reprofiling, and restoration work are not included.
A long, elegant 240 mm sujihiki from Sakai Takayuki, designed for clean slicing with smooth, controlled strokes.
The narrow blade reduces drag as it passes through food, making it well suited to carving roasts, portioning boneless meats, slicing fish, and preparing presentation cuts. Its VG-10 stainless-steel construction offers good edge retention with relatively convenient maintenance.
The hammered Damascus finish gives the blade a distinctive layered appearance while complementing its refined slicing profile.
Specifications
Maker / Brand: Sakai Takayuki
Knife type: Sujihiki / slicing knife
Blade length: 240 mm
Steel: VG-10 stainless steel
Blade construction: 17-layer hammered Damascus
Recommended Use
Suitable for:
- Roasts and cooked meats
- Boneless raw meats
- Fish and seafood
- Portioning proteins
- Long, clean presentation slices
Use long drawing or slicing strokes and allow the length of the blade to perform the cut. This knife is not designed for chopping, bones, frozen food, hard pits, or twisting and prying cuts.
Care
Hand wash with mild soap and warm water immediately after use. Dry the blade and handle completely before storing.
Do not place the knife in a dishwasher or leave it soaking. Avoid glass, stone, and ceramic cutting surfaces.
Because a sujihiki blade is long and relatively thin, store it in a saya, blade guard, knife roll, knife block, or on a suitable magnetic strip with the entire edge and tip protected.
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