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Takeshi Saji  |  SKU: TAKE_VGDA_SU270_IRONWOOD

Saji Damascus Sujihiki 270mm VG10 Ironwood

$509.99 $599.95
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Detailed Specifications
Line To Be Added - Stainless clad
Profile Sujihiki / Slicer
Bevel Type Double Bevel
Weight 210 g        7.41 oz
Edge Length 268 mm   .10.55 inch
Heel Height 40 mm     .1.57 inch
Width @ Spine 2.0 mm     0.08 inch
Width @ Mid 1.8 mm     0.07 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel VG10 | Stainless
Blade Construction To Be Added
Hardness (HRC) 59 - 61
Surface Finish To Be Added
Handle Saji Western
Best for
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    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.
    Discover the exquisite Saji Damascus Sujihiki 270mm VG10 Ironwood, a premium Japanese kitchen knife crafted by master bladesmith Takeshi Saji. This stunning Sujihiki (slicer) features a Damascus-clad VG10 core steel, renowned for its exceptional edge retention and sharpness. The 270mm blade is perfect for precision slicing of meats, terrines, and patés, while the elegant desert ironwood handle offers a comfortable, rustic grip. With a double bevel edge, this Japanese kitchen knife combines traditional craftsmanship with modern performance. Experience the art of Japanese cutlery with this handcrafted masterpiece, designed for both professional chefs and culinary enthusiasts.


    We are testing this product and working on a description that fits it, please look forward to it.

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

    • 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 cooked meats and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 270mm and 300mm being particularly favored for their ability to facilitate smooth and efficient slicing. The meticulous design of the Sujihiki reflects a harmonious blend of traditional Japanese precision and a focused functionality, catering to the needs of culinary professionals and enthusiasts alike.

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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:

      • Stag / Bone
      • Turquoise
      • Desert Ironwood

      Takeshi Saji's western handle is a standout feature that combines both rustic charm and practical design. Made from exotic materials such as stag bone, Arizona desert ironwood or synthetic tirqipose, each handle is unique, showcasing the natural textures and variations that give it a distinct, earthy appeal. The rugged, natural look of the materials complements the blade’s craftsmanship, offering a timeless and rustic aesthetic that sets it apart from modern synthetic handles.

      Not only is the handle visually striking, but it also provides a comfortable grip, making it easy to control during extended use. This handle design is one of Saji-san’s signatures, blending tradition with functionality, and is a true testament to his craftsmanship and attention to detail.

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    Takeshi Saji

    Saji Damascus Sujihiki 270mm VG10 Ironwood

    $509.99 $599.95
    Discover the exquisite Saji Damascus Sujihiki 270mm VG10 Ironwood, a premium Japanese kitchen knife crafted by master bladesmith Takeshi Saji. This stunning Sujihiki (slicer) features a Damascus-clad VG10 core steel, renowned for its exceptional edge retention and sharpness. The 270mm blade is perfect for precision slicing of meats, terrines, and patés, while the elegant desert ironwood handle offers a comfortable, rustic grip. With a double bevel edge, this Japanese kitchen knife combines traditional craftsmanship with modern performance. Experience the art of Japanese cutlery with this handcrafted masterpiece, designed for both professional chefs and culinary enthusiasts.
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