Tsunehisa | SKU: TNHS_VG10DA_SU24_RED

Tsunehisa VG10 Damascus Sujihiki 240mm

$6,406.00

Tax included Shipping calculated at checkout.

Handle color

Red Brown

Pickup available at Crows Nest

Usually ready in 24 hours

Detailed Specifications

Line	To Be Added - Stainless clad
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	To Be Added
Hardness (HRC)	59 - 61
Surface Finish	To Be Added
Handle	Western Pakka Wood with Bolster
Best for	To Be Added

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Tsunehisa VG10 Damascus Sujihiki 240mm is a refined slicing knife designed for precision and effortless cuts. Crafted in Japan, it features a VG10 stainless steel core, known for excellent edge retention, sharpness, and corrosion resistance—ideal for both professional chefs and home enthusiasts. The long, narrow sujihiki profile allows for clean, single-draw slices through proteins, reducing friction and preserving texture.

Clad in beautiful Damascus layers, the blade showcases a flowing pattern that enhances both aesthetics and food release. The thin grind and fine edge make it perfect for slicing meats, fish, and delicate proteins with accuracy.

Fitted with a Western-style handle, the knife offers a familiar, well-balanced grip with added stability and comfort during extended use. Elegant yet highly functional, this Tsunehisa sujihiki is a versatile addition to any kitchen.

Care Instruction

{{ care_1 }}
{{ care_2 }}
{{ care_3 }}
{{ care_4 }}
{{ care_5 }}
{{ care_6 }}

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.
Slide for more >>
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
<< Slide for more >>
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.
<< Slide for more