Takeshi Saji VG-10 Kurozome Damascus Sujihiki 270mm — Ironwood Handle

Overview

The Takeshi Saji VG-10 Kurozome Damascus Sujihiki 270mm brings a long, narrow slicing blade together with a richly figured desert ironwood handle. Made in Echizen, Japan, this knife showcases Saji's distinctive black Damascus finish: bright layered lines stand out against a darker blade face, complemented by a polished stainless bolster and riveted Western handle.

The 270mm blade gives you room for a long draw cut through boneless roasts, cooked meats and fish. Its slim profile helps you work toward even slices with fewer back-and-forth strokes. A VG-10 stainless steel core offers a practical balance of edge retention and corrosion resistance, while the double-bevel edge makes the sujihiki familiar to cooks who already use a Japanese gyuto.

This is a complete knife with the ironwood handle installed. The photographs show the knife offered; the wood grain and Damascus pattern are part of its individual character.

Common Questions

What is a sujihiki used for?
A sujihiki is a Japanese slicing knife for boneless meat and fish. Use long, controlled draw cuts for carving a roast, portioning cooked proteins or making thin slices. It is not intended for bones, frozen foods or heavy chopping.

Is this knife suitable for home cooks?
Yes, especially if you regularly carve meat or prepare fish and want a dedicated slicer. Allow enough cutting-board space for its 270mm blade. The installed Western handle gives you a familiar grip, and the stainless steel is easier to care for than reactive carbon steel.

How do I care for the blade and ironwood handle?
Hand wash with mild soap, then dry the blade and handle promptly. Do not soak it or put it in the dishwasher. Use a wood or knife-friendly synthetic board, such as a Hasegawa cutting board. Avoid abrasive scrubbing on the dark Damascus finish. Maintain the edge with waterstones or use our knife sharpening service.

Specifications

• Blacksmith: Takeshi Saji
• Origin: Echizen, Fukui, Japan
• Knife Type: Sujihiki / slicing knife
• Core Steel: VG-10 stainless steel
• Cladding Type: Stainless Damascus
• Finish: Kurozome / black Damascus
• Blade Length: 270mm nominal
• Overall Length: Approximately 405mm
• Blade Height at Heel: Approximately 40mm
• Spine Thickness at Heel: Approximately 2.0mm
• Spine Thickness at Midpoint: Approximately 1.8mm
• Weight: Approximately 210–215g
• Handle Material: Desert ironwood, Western style, with stainless bolster
• Edge: Double bevel
• Hardness (HRC): Approximately 59–61

Dimensions, weight and hardness are published model specifications; individual handmade knives may vary.