Yoshihiro VG10 Damascus Sujihiki Slicer, 10.5-in
Last updated: December 9, 2020
We were impressed by nearly every aspect of this Sujihiki knife. The design on the blade is elegant, the handle is a very solid full-tang and the weight balance in the knife all add up to make this such a good slicer.
We looked at the top Sujihiki Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Sujihiki Knife you should buy.
Product Details
Key Takeaway: This Sujihiki knife satisfies every aspect of a good Sujihiki knife, ensuring satisfaction to the owner.
In our analysis of 32 expert reviews, the Yoshihiro VG10 Damascus Sujihiki Slicer, 10.5-in placed 5th when we looked at the top 12 products in the category. For the full ranking, see below.From The Manufacturer
Our VG-10 Damascus Sujihiki slicing knife is forged with a combination of the traditional styles of Japanese and Western style slicing knives, with a long straight blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredients freshness. Forged with 33 layers of steel in the Damascus tradition with a VG-10 Core, this knife is complimented with a premium High Grade Composite wood handle that extends to the full tang of the knife and is NSF certified for commercial kitchens and ergonomically welds to the hand for seamless use. One of the most essential knives a chef and a cook can have is a Japanese slicing knife known as a Sujihiki knife. The sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredients freshness.The Sujihiki slicer can carve and fabricate large roasts and other meats and fish, and can be used for thinly slicing other ingredients such as cucumbers or smoked salmon. The sujihiki is the Western-style equivalent of the traditional yanagi knife. Yoshihiro Sujihiki slicing knives are perfect for table side carving during holidays and special occasions. Using the best ingredients requires the right tools. From slicing filets of fish fresh from the fish monger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
