![Sakai Takayuki Kurokage Sujihiki Australia](http://protooling.com.au/cdn/shop/files/SakaiTakayukiKurokageKnife_01_200x200_crop_center.jpg?v=1713651429)
![Sakai Takayuki Kurokage Sujihiki Australia](http://protooling.com.au/cdn/shop/files/SakaiTakayukiKurokageKnife_02_200x200_crop_center.jpg?v=1713651429)
![Sakai Takayuki Kurokage Sujihiki Australia\](http://protooling.com.au/cdn/shop/files/SakaiTakayukiKurokageKnife_03_200x200_crop_center.jpg?v=1713651429)
![Sakai Takayuki Kurokage Sujihiki Australia](http://protooling.com.au/cdn/shop/files/SakaiTakayukiKurokageKnife_04_200x200_crop_center.jpg?v=1713651429)
![Sakai Takayuki Kurokage Sujihiki Australia](http://protooling.com.au/cdn/shop/files/SakaiTakayukiKurokageKnife_05_200x200_crop_center.jpg?v=1713651429)
![Sakai Takayuki Kurokage Sujihiki Australia](http://protooling.com.au/cdn/shop/files/SakaiTakayukiKurokageKnife_06_200x200_crop_center.jpg?v=1713651429)
Crafted from VG10 stainless steel, the Kurokage range from Sakai Takayuki have a distinct look and ample cutting ability. Grind is middle level, not too thin to overly worry, but not too thick as to affect cutting performance too much.
This is a high contender as a first Japanese knife, easy to maintain and a very cool aesthetic.
- Sakai Takayuki Japanese Knife
- 240mm Sujihiki Knife
- VG10 Stainless Steel / Stainless Clad
- Black Teflon Coating**
- Wenge Handle w/ Buffalo Ferrule
- Crafted in Japan
- Edge Length: 251mm | Overall Length: 401mm | Blade Height: 37mm | Weight: 145g
- Blade Thickness: (A) 2.0 (B) 1.9 (C) 0.5
* As our knives are hand-made (with natural materials like timber), small variation to size and colour may occur.
** Black teflon coating will wear over time, it can be scratched and marked during use.
![Japanese Kitchen Knives & Whetstones Australia](http://cdn.shopify.com/s/files/1/2098/3449/files/Made_In_Japan_Logo__ProTooling_Australia_Woodworking_and_Knives_compact.jpg?v=1531524110)
Japanese Kitchen Knife | Sujihiki (Slicing Knife)
The Sujihiki knife is a great knife to have in your kitchen, traditionally used in Japan as a slicing knife (the home version of a Yanagiba (Sashimi knife)), it also works very well for general kitchen duties as a utility knife. The sujihiki is a light and nimble knife, long, thin and narrow with a double bevel grind. They obviously do work well for preparing sashimi, but also a wide variety of other slicing tasks.
Customer Reviews
Based on 1 review
Write a review