Tsunehisa VG-10 Damascus Sujihiki 240 mm Black Handle
Tsunehisa VG-10 Damascus Sujihiki 240 mm Black Handle
Tsunehisa VG-10 Damascus Sujihiki 240 mm Black Handle
Tsunehisa VG-10 Damascus Sujihiki 240 mm Black Handle
Tsunehisa VG-10 Damascus Sujihiki 240 mm Black Handle
Tsunehisa VG-10 Damascus Sujihiki 240 mm Black Handle
Tsunehisa VG-10 Damascus Sujihiki 240 mm Black Handle
Tsunehisa VG-10 Damascus Sujihiki 240 mm Black Handle
Tsunehisa VG-10 Damascus Sujihiki 240 mm Black Handle
Tsunehisa VG-10 Damascus Sujihiki 240 mm Black Handle
Tsunehisa VG-10 Damascus Sujihiki 240 mm Black Handle
Tsunehisa VG-10 Damascus Sujihiki 240 mm Black Handle
Tsunehisa VG-10 Damascus Sujihiki 240 mm Black Handle
Tsunehisa VG-10 Damascus Sujihiki 240 mm Black Handle
Tsunehisa VG-10 Damascus Sujihiki 240 mm Black Handle
Tsunehisa VG-10 Damascus Sujihiki 240 mm Black Handle
Tsunehisa VG-10 Damascus Sujihiki 240 mm Black Handle
Tsunehisa VG-10 Damascus Sujihiki 240 mm Black Handle

Tsunehisa VG-10 Damascus Sujihiki 240 mm Black Handle

Sale price
$242.95
Regular price
$269.95
You save
$27 (11%)
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In stock and ready for shipping

Pickup available at Etobicoke

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SPECIFICATIONS
Blade Length 240 mm
Total Length 370 mm
Steel VG-10
Handle Black Pakka Wood
Ferrule N/A
Rockwell 60-61
Height Spine to heel 32 mm
Width at Spine 2 mm
Weight 145 grams
Bevel Double (50/50)

 

Tsunehisa

Tsunehisa seeks to make great knives at affordable prices and while they aren't completely handmade (They are machine forged), many of the knife making processes are done by hand giving it the fantastic fit & finish, high performance, and fantastic consistency. These knives are fantastic for the home cook or the professional looking for fantastic performance, easy maintenance and beautiful aesthetics. 

The Knife

The word "Sujihiki" translates to "flesh slicer". The long, slender blade allows the user to make long drawing strokes, which makes it incredibly adept at slicing and reduces the amount of sawing needed to get through ingredients. They are most commonly in the 240 mm (10 inches) to 300 mm (12 inches) range. The Sujihiki has a very specific use case, so if you're looking for a knife that is capable of slicing and chopping vegetables, we would recommend a Gyuto or Kiritsuke.


 

Knife Care (Stainless Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
CARE INSTRUCTIONS

Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible: 

  • Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade. 
  • Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.  
  • Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife. 
  • Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
  • Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge. 
  • Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better. 
SHIPPING & RETURNS

All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.

We offer free shipping on orders within Canada over $150 CAD and free shipping on orders to the US over $200 USD.

Curbside pick-up is available at both our Hamilton and Etobicoke locations.

To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.

More questions? Check out our shipping policy, our return policy, or reach out to us directly.

KNIFE SHAPE

THE SUJIHIKI

The word "Sujihiki" translates to "flesh slicer". The long, slender blade allows the user to make long drawing strokes, which makes it incredibly adept at slicing and reduces the amount of sawing needed to get through ingredients. They are most commonly in the 240 mm (10 inches) to 300 mm (12 inches) range. The Sujihiki has a very specific use case, so if you're looking for a knife that is capable of slicing and chopping vegetables, we would recommend a Gyuto or Kiritsuke.

STEEL TYPE

VG-10

Likely the most widely used Japanese stainless steel, it provides great rust resistance, very good edge retention, and is relatively easy to sharpen. Because of how many companies use this steel to produce their knives, it can sometimes get a bad rep, but we have had nothing but positive experiences using and sharpening it. Knives made from this steel are generally a bit more affordable compared to those made from steels like R2 and ZDP189 while still offering fantastic performance and easy maintenance.

Chemical Composition:
C 0.95-1.05% | Cr 14.5-15.5% | Mo 0.9-1.2% | V 0.1-0.3% | Co 1.3-1.5%

COMPOSITION

STAINLESS STEEL

LOW MAINTENANCE

Stainless steel Japanese knives are made in a process called “Sanmai” or “Forge welding” where two softer layers of stainless steel are laminated around a harder core layer of stainless steel. All three of these layers are rust resistant and therefore are not susceptible to rust or discoloration. The softer outer layers of steel are used to make the knife more durable and flexible while the harder core layer is used to provide better edge retention to the blade.

THE BLACKSMITH

TSUNEHISA

Tsunehisa seeks to make great knives at affordable prices. Their knives are machine forged, as opposed to being hand forged; however, many of the knife making processes are still done by hand. This combination of machine and human touch ensures the knives have a fantastic fit and finish, high performance capabilities, and extreme consistency. These knives are fantastic for the home cook or the professional looking for great performance, easy maintenance, and beautiful aesthetics.

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