VG11 · Tsuchime damascus · 147 g
Only 1 left · Ships from Prague
Every blade on this site gets its own trading card - tier-colored, kamon-stamped, and built around the seven specs that actually predict how the knife behaves on the line. Steel. Hardness. Edge. Length. Handle. Finish. Origin.
“Black-core damascus. Kokushin — the dark heart held inside the folded layers.”
“Black-core damascus. Kokushin — the dark heart held inside the folded layers.”
The double-bevel slicer. A yanagiba's geometry rebuilt for Western kitchens - fish, brisket, prime rib, roasts.
Long enough to draw through a roast in one pass. Narrow enough to glide between bone and meat. The closest a double-bevel knife gets to single-bevel finesse.
Sujihiki vs carving knifeEight flat sides give the blade vertical alignment in your grip. The dominant Japanese kitchen handle - the one professional chefs reach for first.
Ambidextrous. Comfortable in any grip style - pinch, hammer, or finger-tip. The geometry tells your hand where the edge is pointing without looking down.
Where this blade earns its keep - and where it's the wrong tool.
Warm water + a soft sponge. No dishwasher, ever - the heat warps the handle and the detergent eats the edge.
Wipe to bone-dry the moment it leaves the sink. Standing water is the enemy - even on stainless.
Stainless doesn't need daily oiling. If you're putting it away for more than a month, a thin pass of camellia oil keeps the steel happy.
Daily use: dry and rack. No oil required.
A 1000-grit waterstone every few weeks. Stropping between for a longer life on the edge.
A saya for storage. A stone for the edge. An oil for the steel.
1000-grit waterstone. The workhorse grit for kitchen edges.
Camellia (tsubaki) oil. Food-safe. A thin pass keeps the steel quiet.
“Kokushin Sujihiki 240mm is the double-bevel slicer - long-bladed, narrow-spined, built for one long pull. VG-10 holds the edge like carbon but forgives the morning sink, running at HRC 60-62. In the kitchen, that means it carves a roast or fillets a side of salmon in a single stroke without sawing. It sits in our catalog because it earns its keep on a working line, the geometry is honest, and the steel is what the maker said it is. We've held it. That's what gets a knife on this site. ”
- Ethan
Yes - the chromium content in the steel passes a thin oxide layer over the surface that resists rust under normal kitchen use. You still hand-wash and dry it like any good knife (no dishwasher, no soaking), but you don't need the daily oil-wipe routine a carbon blade needs.
No knife you care about should go in a dishwasher. The heat warps the handle, the detergent dulls the edge, and clattering against other dishes chips the bevel. Hand-wash with warm water and a soft sponge, then dry immediately.
HRC stands for "Rockwell Hardness, scale C" - a measurement of how hard the steel is. Higher numbers mean the steel holds an edge longer but is also more brittle. This knife is 60-62 HRC, which is the working sweet spot for Japanese kitchen blades.
Use a Japanese waterstone. 1000-grit for regular sharpening, 5000-grit for finishing. Soak the stone if it needs soaking (most modern Shapton-style stones are splash-and-go), hold the blade at around a 15-degree angle to the stone (a folded coin makes a decent gauge), grind one bevel until you raise a burr along the entire edge, flip and do the other side. Finish with light alternating strokes to remove the burr. Steer clear of pull-through sharpeners - they tear the edge.
We ship from our EU warehouse in Prague. Free across the EU on orders over €80, ~3-5 business days. Outside EU: standard rates apply, customs handled at destination. Tracking on every order.
30 days, no questions asked. Ship it back, we refund. Damage from misuse (hitting bone, frozen food, dropping) isn't covered - but normal 'this isn't right for me' is. Email office@smartsushichef.com to start.
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