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Tsunehisa  |  SKU: TNHS_ZA18DA_SU24

Tsunehisa ZA18 Damascus Sujihiki 240 mm Brown Western Handle

$6,423.00
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Pickup currently unavailable at Crows Nest
Detailed Specifications
Line To Be Added - Stainless clad
Profile Sujihiki / Slicer
Bevel Type Double Bevel
Weight 180 g        6.35 oz
Edge Length 244 mm   .9.61 inch
Heel Height 33 mm     .1.3 inch
Width @ Spine 2.0 mm     0.08 inch
Width @ Mid 2.0 mm     0.08 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel ZA-18 | Stainless
Blade Construction To Be Added
Hardness (HRC) 60 - 62
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 ZA18 Damascus Sujihiki 240mm is a high-performance slicer built for precision and durability. Made in Japan, it features a ZA18 stainless steel core, known for its fine grain structure, excellent edge retention, and enhanced toughness compared to VG10—ideal for demanding kitchen environments. The long, narrow sujihiki profile enables clean, single-draw slices, preserving the texture of meats and fish.

    The blade is clad in elegant Damascus layers, creating a refined flowing pattern while helping reduce drag during slicing. Its thin grind and keen edge make it perfect for brisket, roasts, and sashimi preparation.

    Paired with a Western-style handle, the knife offers a comfortable, well-balanced grip with added control and stability. Combining strength, sharpness, and striking aesthetics, this ZA18 sujihiki is a reliable choice for both professionals and serious home cooks.

    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: ZA-18

      ZA-18 steel is a premium Japanese stainless knife steel developed by Aichi Steel, designed for high-end kitchen knives. Known for its fine grain structure, ZA-18 delivers exceptional sharpness, superior edge retention, and improved toughness compared to VG10.

      With high carbon content for hardness (typically 60–62 HRC) and added chromium, molybdenum, and vanadium, ZA-18 offers excellent corrosion resistance, wear resistance, and edge stability. This makes it ideal for demanding professional kitchens and serious home cooks.

      Popular in Japanese chef knives, ZA-18 steel provides a perfect balance of durability, long-lasting sharpness, and easy maintenance, making it a top choice for those seeking reliable, high-performance kitchen knives.

      Manufacturer:

      • Aichi, Japan

      Nature: Stainless

      Hardness: 60- 62

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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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