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SKU: MK#M105-SU270VG10
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Miki VG10 Sujihiki knife 270mm (10.63") Black Pakkawood handle

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Beautiful Sujihiki knife made by Japanese Miki Knife Company. With 270mm long, blade made from three-layer (san mai) of stainless steel, using high-purity steel VG10 as the central core. Western Black Pakkawood handle.

155 USD
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Beautiful Sujihiki knife made by Japanese Miki Knife Company. With 270mm long, blade made from three-layer (san mai) of stainless steel, using high-purity steel VG10 as the central core. Western Black Pakkawood handle. This blade shape and steel will guarantee a very good cutting ability, sharpness, and easy maintenance at the same time. High corrosion resistance. Miki Sujihiki knife is a perfect choice for home "Everyday" cooking and it is an excellent first knife for people who wants to start using a Japanese knife. Knife packed in premium Japanese authentic gift box with traditional patterns.

Knife Type Sujihiki
Brand Miki Hamono
Knife Style Western Style
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 0/0
Blade Lenth (mm/inch) 270/10,63
Blade Height at Base/Heel (mm/inch) 0/0
Blade Thickness above heel (mm/inch) 2/0
Blade Thickness above tip (mm/inch) 2/0
Blade Steel / Core steel VG10
Blade Core Hardness 59-60HRC
Blade Construction / Structure San mai
Knife Handle Material Black Pakkawood
Handle Bolster Yes
Handle style Western
Total Knife Weight (g/Oz) 0/0
Hand-sharpened Yes
Place of Origin Hyogo Japan
Sujihiki knife ( Japanese Slicer) is a double-edged general-purpose slicing knife with a long narrow blade. Perfect for slicing any kind of boneless meat or fish. Blade lengths around 210mm - 360mm. The most popular blade size is 240mm and 270mm.

After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.

Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.

We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.

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