Tsunehisa | SKU: TNHS_VG10DA_SU24_RED

Tsunehisa VG10 Damascus Sujihiki 240mm

$279.95

Tax included Shipping calculated at checkout.

Handle color

Red Brown

St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Tsunehisa VG10 Damascus
Profile	Sujihiki / Slicer
Bevel Type	Double Bevel
Weight	140 g 4.94 oz
Edge Length	242 mm .9.53 inch
Heel Height	33 mm .1.3 inch
Width @ Spine	1.6 mm 0.06 inch
Width @ Mid	1.6 mm 0.06 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	VG10 \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	59 - 61
Surface Finish	Mirror Polish
Handle	Western Pakka Wood with Bolster
Region	Fukuyama
Best for	Household Gift buyers Pro chefs

Free shipping for knives over AU$200 Australia wide.
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The Tsunehisa VG10 Damascus Sujihiki 240mm is a double-bevel stainless slicer best fit for users requiring a dedicated protein carving knife with consistent regional finishing by Takayuki Shibata. This 240mm blade features a VG10 core hardened to 59-61 HRC, clad in stainless damascus steel with a mirror polish surface finish. The san-mai construction provides stain resistance while maintaining the sharpness associated with Takefu Special Steel's VG10 alloy, which contains 15% chromium and vanadium for wear resistance.

Weighing 140g with a spine measuring 1.6mm at the heel and tapering to 1.0mm at the tip, this sujihiki has a thin profile designed to reduce friction during long slicing strokes. The slim geometry minimises surface contact with soft proteins, facilitating clean cuts through terrines, patés, and large meat portions without the grip often experienced with thicker blades. As part of Tsunehisa's value-focused portfolio, this knife represents multi-region sourcing from Japanese forging centres including Sakai, Tosa, and Echizen, unified under Shibata's quality control standards in Fukuyama. The 242mm edge length and 33mm heel height suit general slicing tasks where agility and balanced cutting length are prioritised.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Tsunehisa

Tsunehisa isn’t tied to one workshop – it’s a celebration of all Japan’s great knife regions. Think Sakai’s laser-precision grinds, Tosa’s mastery of steels like Ginsan, and the distinct traditions of other forging hubs, all united under one brand. By pooling this regional expertise, Tsunehisa delivers exceptional handmade quality at surprisingly accessible prices.

Each knife reflects thoughtful design and rigorous quality control by the Ironclad group (led by Shibata Takayuki). You get authentic techniques – hand-forging, perfect heat treats – paired with modern functionality and Japan's finest steels. Clean aesthetics ensure they look as good as they perform.

Tsunehisa believes a great knife should be a lifelong companion. That’s why they combine serious performance with dedicated after-sales care, including sharpening support. It’s genuine Japanese craftsmanship, distilled for cooks who value both heritage and smart value.

Profile: Sujihiki

Slicer
The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of proteins and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 240mm and 270mm being particularly favored for their balanced cutting length and agility. When used for their intended purpose Sujihiki has a significant advantage: the slimmer blade will have less surface contact with the soft protein, and lead to reduced frictions during the cut compare to Gyuto as this type of food would "grip" the blade from pushing forward. In addition, the generally flat profile of Sujihiki is a perfect match for slicing tasks, when paired with a carbon steel core, they are some of the best tools for portioning large piece of meat, they can also act as the perfect melon cutter occationaly.
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Steel: VG10
Takefu VG10, is a high-end stainless steel celebrated for its exceptional edge retention and sharpness. It is a popular choice among Japanese kitchen knife makers and widely used in various types of knives, including kitchen knives, folders, and fixed blades.

VG10 achieves a hardness of around 60-61 HRC, with some makers pushing it to 62 HRC, ensuring good edge holding and stain resistance. The steel's composition includes 15% chromium (Cr) for corrosion resistance, 1% molybdenum (Mo), and 1.5% cobalt (Co) for matrix strengthening, leading to high hardness and durability. The addition of vanadium (V) refines its microstructure and, along with Cr and Mo, produces hard carbides that enhance wear resistance. VG10 is easy to sharpen, has good machinability, and supports secondary hardening with high-temperature tempering, making it suitable for blades that may undergo surface coating treatments up to about 450℃. Its well-rounded attributes make VG10 steel highly versatile, performing excellently in a range of applications from kitchen and general-purpose knives to machine blades.
Manufacturer:
- Takefu Special Steel, Japan
Nature: Stainless
Hardness: 59- 61
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Handle Specs
Profile: Western with bolster
Material:
- Pakka Wood
Western Pakka Wood handle is the common choice for entery level knives, in some cases, they will be made with bolster that is welded to the blade. The Pakka wood created by laminate wood with resin, creating a dense material that can have layers of different color. Compared with natural timber, this engineered wood is harder and absorb less water, in addition, the low cost of production makes it ideal of grip of entry level knife.
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