Overview

The Takeshi Saji VG-10 Kuro Cross Tsuchime Sujihiki 240mm with Pinecone Resin Western Handle is a striking Japanese slicing knife built for clean, elegant cuts through proteins, roasts, fish, and prepared meats. Forged by master blacksmith Takeshi Saji in Echizen, Japan, this sujihiki combines a stainless VG-10 core with a black-etched cross tsuchime Damascus finish, giving the blade both strong everyday usability and a bold collector-grade look.

The long, narrow sujihiki profile is designed to reduce drag and create smooth slices with fewer sawing motions. VG-10 stainless steel offers a practical balance of edge retention, corrosion resistance, and ease of maintenance, making this knife a strong choice for cooks who want Japanese performance without the extra care demands of fully reactive carbon steel. The pinecone resin western handle adds visual depth, durability, and a comfortable familiar grip for cooks who prefer a western-style handle over a traditional wa handle.

This knife is best used for slicing cooked meats, trimming proteins, portioning fish, carving roasts, and making long clean draw cuts. For best performance, use it on a knife-friendly board such as a Hasegawa Pro Cutting Board, avoid bones and frozen foods, and maintain the edge with careful sharpening or regular stropping on a Tokushu Knife leather strop.

Common Questions

Q: What is a sujihiki used for?

A: A sujihiki is a Japanese slicing knife made for long, clean pull cuts. It is excellent for slicing steak, brisket, roast beef, turkey, ham, sashimi-style portions, and other proteins where a smooth cut and clean presentation matter.

Q: Is VG-10 a good steel for a Japanese slicing knife?

A: Yes. VG-10 is a stainless Japanese knife steel known for good edge retention, practical corrosion resistance, and approachable sharpening. It is especially useful for cooks who want a high-performance Japanese knife that is easier to care for than carbon steel.

Q: Is this Takeshi Saji sujihiki suitable for home cooks?

A: Yes, especially for home cooks who prepare roasts, barbecue, poultry, fish, or large cuts of meat. The 240mm length is long enough for efficient slicing while still being manageable in most home kitchens.

Q: How should I care for this knife?

A: Hand wash only, dry immediately, and store safely. Do not use it on glass, stone, frozen food, or bone. Although VG-10 is stainless, the knife should still be kept clean and dry. For long-term maintenance, a light coat of Tsubaki oil can be used before storage, especially in humid environments.

Specifications

Brand/Blacksmith: Takeshi Saji

Knife Type: Sujihiki / Japanese Slicer

Core Steel: VG-10 Stainless Steel

Cladding Type: Stainless Damascus with Kuro / black-etched cross tsuchime finish

Blade Length: 240mm

Overall Length: 370mm

Blade Height at Heel: 38mm

Spine Thickness at Heel: 2.0mm

Weight: 200g

Handle Material: Pinecone Resin Western Handle

Hardness (HRC): 61

Edge/Bevel: Double bevel

Made In: Echizen, Fukui, Japan