VG10 is the most widely used premium stainless steel in the Japanese knife industry - excellent corrosion resistance, good wear resistance, and a capable edge at 60-61 HRC that holds up through daily kitchen use and resharpens readily on quality water stones. Sakai Takayuki builds the Kurokage line around it in Sakai, Japan, adding a tsuchime hammered finish on the stainless cladding and a smooth black Teflon coating that gives the blade road a dark, sinister appearance and genuine functional food release. Made since 1946 in a city with over 600 years of knife production behind it.
The sujihiki is Japan's dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins. This is a lean, precise slicing tool. The Teflon coating is a genuine advantage on a slicer - proteins and fish release from the blade surface completely, with no drag or sticking even on longer pull strokes.
What Customers Are Saying: One reviewer notes it was not the sharpest out of the box but calls it very lightweight and describes it slicing meat like a dream. An all-around solid knife. The VG10 edge responds well to a quick session on quality water stones - the out-of-the-box edge on this line benefits from a touch-up before first use to fully unlock the steel.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. The Teflon coating provides excellent food release and is durable under normal kitchen use, but avoid abrasive scrubbers or steel wool, which can damage the coating over time. Sharpen only on the polished VG10 edge - not on the Teflon-coated cladding. Use quality water stones or a ceramic rod. Avoid bones and frozen foods.Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: VG10 Stainless Steel
Cladding: Stainless Hammered Tsuchime
Coating: Black Teflon
HRC: 60-61
Finish: Hammered Tsuchime with Teflon Coating
Edge Grind: Even (50/50), Double Bevel
Handle: Octagonal Wenge Wood
Handle Installation: Tokyo-Style Machi Gap
Weight: 4.8 oz (138 g)
Blade Length: 251 mm
Total Length: 400 mm
Spine Thickness at Base: 2 mm
Blade Height: 38 mm
The sujihiki is Japan's dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins. This is a lean, precise slicing tool. The Teflon coating is a genuine advantage on a slicer - proteins and fish release from the blade surface completely, with no drag or sticking even on longer pull strokes.
What Customers Are Saying: One reviewer notes it was not the sharpest out of the box but calls it very lightweight and describes it slicing meat like a dream. An all-around solid knife. The VG10 edge responds well to a quick session on quality water stones - the out-of-the-box edge on this line benefits from a touch-up before first use to fully unlock the steel.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. The Teflon coating provides excellent food release and is durable under normal kitchen use, but avoid abrasive scrubbers or steel wool, which can damage the coating over time. Sharpen only on the polished VG10 edge - not on the Teflon-coated cladding. Use quality water stones or a ceramic rod. Avoid bones and frozen foods.
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