Premium Yuta Katayama VG10 Damascus Sujihiki Knife 270mm - High Carbon Stainless Steel Blade with Rosewood Handle - Perfect for Sushi, Sashimi & Meat Slicing - Professional Japanese Kitchen Knife for Chefs & Home Cooks

Blacksmith: Katayama Yuta
Type: Sujihiki / Slicer Knife (Double bevel edged)
Blade Material: VG10 Damascus Clad Stainless Steel
Core: VG10 (Cobalt Alloy Stainless Steel)
Blade Length: approx 270 mm (10.6 ")
Total Length: approx 426 mm (16.7 ")
Thickness of Spine: approx max 2.4 mm
Blade Width: 37 mm
Weight: around 159 g (5.6 oz)
Handle: Rosewood (For Right Handed) (Left-handed person can use if doesn't mind)
HRC: around 61
Made in Japan
※ As each knife is handcrafted, slight variations in size, weight, and finish should be expected.

　Echizen Uchi Hamono, renowned as 'Traditional Crafts' by the Minister for Economy, Trade and Industry, are forged in Echizen City, boasting a 700-year-old tradition of Japanese knife-making. These meticulously forged knives exhibit exceptional chip resistance and exceptional edge retention. Microscopic examination reveals a remarkably homogeneous material structure.

　Mr. Katayama, a skilled craftsman apprenticed under Master Takeshi Saji in Echizen City, creates exquisite custom field and kitchen knives. His work is admired for its meticulous finishing and elegant design. In addition to kitchen knives, he produces outdoor knives that have been showcased at the knife show in Seki City.

　The elegant "Sumi Nagashi" wave pattern, a hallmark of Japanese cutlery culture, is a testament to the artistry of Echizen Uchi Hamono. Similar to a Katana, the blade is meticulously crafted by layering softer and harder steels, resulting in a unique and mesmerizing pattern. The acid-etched surface, with its uneven texture, not only enhances the blade's aesthetic appeal but also contributes to a luxurious feel and facilitates effortless release of ingredients.

　Made from VG-10, a high-carbon stainless steel containing cobalt, this steel is known for its excellent sharpness and wear resistance. It is favored by professionals and is produced by Takefu Special Steel Co., Ltd., a renowned Japanese company. if the entire blade is very hard, it is difficult to sharpen. The other case, if the blade is soft, it is dull, and the sharpness falls immediately. That is why this hard material is used in the center for superior edge retention, while softer steel is used along the side to allow for easier sharpening. Because its hardness, ceramic sharpening stones are recommended for maintaining the blade’s edge.

NIMAI-HIROGE(Spreading Two Sheets)

　NIMAI-HIROGE, a unique forging technique exclusive to Echizen City, exemplifies exceptional craftsmanship. This method involves simultaneously forging two blades together, maintaining a consistent high temperature. By preventing rapid cooling, blacksmiths can strike the blades repeatedly, ensuring optimal heat distribution and minimizing carbon loss. This technique, while seemingly simple, demands years of dedicated practice. Even skilled blacksmiths may require five years to master this intricate art.

NOTE:
The core steel is VG10, and the side steel is rust-resistant; however, please be sure to wash, wipe, and dry the knife thoroughly after each use. If rust appears on the blade, use a cleanser or take it to a sharpening service (note that scratches may occur).

Avoid twisting the edge or striking the blade. Do not cut frozen foods or bones, as the thinner, sharper edge of Japanese knives may chip or break. Since Japanese knives are handcrafted, slight scratches may appear naturally.