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Masanobu VG-10 Sujihiki

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$398.00
SKU: HMB-VGSU-270
Size: 270 mm
Note: Style: Slicer
Description: Masanobu knives are made out of a VG-10 cobalt stain resistant steel blade and a pressed wood handle with a metal bolster to provide exceptionally balanced weight. This line was developed by combining traditional Japanese knife aesthetics with state of the art computerized laser processing technology. The VG-10 cobalt blade is one of the highest quality steels used in knife production, and has an excellent edge retention. Masanobu knives are available in the standard and damascus styles. Masanobu Damascus knives are laser printed to have a damascus look and without sacrificing sharpness. Left-handed users must have Masanobu Damascus line knives converted for left-handed use.

The Sujihiki is a slicing knife intended for slicing boneless fish filets. It can also be used to slice boneless roasts, hams and poultry breasts. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly using the entire length of the blade. The sujihiki is the Western-style equivalent the traditional yanagi knife.


Executive Chef Michael Romano
Union Square Cafe

- As seen in glee Magazine February 16, 2007
- As seen in Kitchen & Bath Magazine Summer, 2009

Style: Sujihiki
Steel Type: Stain-Resistant Steel
Steel Material: VG-10
Saya Cover: Not Included
Knife Bevel: 70/30
Handle Material: Composite Wood
Bolster Material: Nickel
HRC: 60
$398.00

In Stock

For Left-Handed Customer
  • This Western-style knife can be changed to left-handed by Korin's resident knife master.
  • The fee for this conversion is $20.00 and has been automatically added to the cost of your purchase.

- As seen on Wall Street Journal, December 2011

- As seen on Glee Magazine, February 2007

Sujihiki

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