TUO Cutlery Damascus Slicing Knife, 9-in

Last updated: November 8, 2019

TUO Cutlery Damascus Slicing Knife, 9-in

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We looked at the top Sujihiki Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Sujihiki Knife you should buy.

Overall Take

In our analysis of 32 expert reviews, the TUO Cutlery Damascus Slicing Knife, 9-in placed 6th when we looked at the top 12 products in the category. For the full ranking, see below.

From The Manufacturer

RING-D SERIES The TUO Ring-D series is characterized by Japanese super steel, AUS-10 45 layers Damascus steel material and exceptional high-end touches. The full genuine exotic handle of Ring-D’s provides a contemporary look, secure grip and balance, and is easy to maintain. The excellent sharpness and good edge retention makes it so fast and easy to cut. Ring-D definitely gives every chef top cutting performance and versatility. FEATURES High-tech — CNC finish machining for a copper,ring in the handle, red&black G10, a full genuine exotic handle. Elegant –Classic and elegant visual appeal. Comfort — With octagonal shape offers maximum comfort & control. Japanese Steel– AUS-10 “high carbon Japanese stainless steel”, high quality steel for making professional kitchen knives. Stainless — Excellent corrosion resistance to keep any kitchen sparkling clean. Surface — Damascus stainless steel blade that combines elegance and high-performance Sharpness – -Optimal angle designed with 12-15 degree cutting angle, for superior performance and easy maintenance. Specification √Sharp and thin √perfect balance √Non-slip grip √non-stick √comfort grip √corrosion resistance √High quality √modern style √rust proofing √high hardness √Easily cleaning √Beauty About TUO Cutlery TUO CUTLERY Never Stop TUOING! Pronounced in the plosive sound, the meaning of the word “TUO” has direct connotations in Chinese which refer to “Exploring” and “The Pursuit of Perfection” Our Knives are beautifully crafted in every aspect to represent our love of kitchen life and the desire of chasing the ultimate in quality! Since TUO cutlery Founder started 20 years ago, we’ve lived by our “TUO” spirit! The belief that through constant exploration in production techniques and raw materials we have established standards above and beyond! TUO cutlery has long been more than just a tool but a symbol of elaborate craftsmanship. Utilizing our state of the art modernized factory, superior tools, equipment and most importantly our professional specialists whom average over 10 years’ experience in their respective fields of expertise. In addition to this, we never overlook our stringent company ethos to adhere to our more than 100 crucial steps and standards necessary to produce our superior knives. TUO will maintain our commitment in pursuing the limits of innovation, design and craftsmanship. So you can simply enjoy our knives and an enhanced experience in your kitchen! About our exploration TUO cutlery products adheres to the concept of “Quality Comes First”. We have professional design team with our own factory. The solid foundations for every single piece of our knives are the elaborate craftsmanship, the mordern technic and the advanced factory management Follow the spirit of exploring. Thus we participate the exhibition all around the world activily. You can see us in ✓Frankfurt “Ambiente Show” in February​; ✓Chicago “International Home + Housewares Show” in March ; ✓ USA “NRA Show” in May; ✓Milano “HOMI SHOW” in September; ✓Moscow​ “HouseHold EXP” in Sepetember; More and more worldwide customers recognize TUO by the terrific quality we are always keeping and the spirit of craftsmanship we always emphasize. About Ring D Series Damascus Kitchen knives TUO Cutlery RING D Series kitchen Knives looks classical and beautiful. It is characterized by Japanese AUS-10 super premium high carbon stainless Damascus steel, with exceptional high-end touches. The full tang handle of Ring D Damascus Slicing knife provides a contemporary look, secure grip and balance, and is easy to maintain. The excellent sharpness and good edge retention make our Damascus Slicing knife so sharp and holding edge for a very long time. Ring D Series kitchen knives definitely give every knife user top cutting performance and versatility. ✓Supreme function meets stunning elegance. ✓Painstakingly crafted over 100 days using the highest quality materials, the Ring D Series Slicing knife is both a razor-sharp kitchen powerhouse and artistic statement in premium design and workmanship. Combining ancient Japanese sword making methods with the latest in breakthrough technologies, the Ring D Series is simply unrivaled in performance, beauty and value. ✓Scalpel like sharpness at a staggering 8-12°degree angle per side. Sail through culinary challenges. ✓Incredible Edge Retention at 62+ Rockwell. Cut longer, go further. ✓Featuring TUO’s exquisite Ring D Series Cool Damascus Pattern, for striking, stand out beauty. ✓Mosaic riveted – even further resilience. ✓Beautifully engraved. Performance and looks. ✓Tapered blade for minimal slicing resistance and non-stick properties ✓Cleans easily ✓Precise cryogenic tempering increases the steel’s crystalline structure, enhancing, strength, flexibility and hardness Details about our Ring D Slicing knife 1 The RING D Series Slicing Knife Handle ✓Military grade G10 handle for life-long durability ✓Highly impervious to heat, cold and moisture ✓Ergonomic handle for superior hand control and comfort The RING D Series Slicing Knife Blade ✓AUS-10 Japanese super steel core. The ultimate steel for the ultimate performance. ✓45-Layered Damascus sharpened under the ancient 3-step Honbazuke method. Material & Quality To create this beautiful Damascus patterning on the blades, 44 layers steel is claded on each side of the AUS-10 Damascus, made up of high- quality soft stainless steel.

Expert Reviews

What experts liked

The handle and blade are designed to withstand any unexpected texture that it will be exposed to. Exercise caution when using the knife as it is very sharp. The extreme force of the knife will result in random injury if caution is not practiced.

What experts didn't like

Not as sharp or sturdy.

Our Expert Consultant

Julie Chernoff
Culinary Expert

Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.

Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.


A Sujihiki knife is a type of chef’s knife that is widely used in Japanese cooking. Like any good chef’s knife, the blade of a sujihiki knife will be made of high-quality metal and be designed to hold a very sharp edge over time. Specific to sujihiki knives is how thin they are.

“The blade is thinner and sharper than American slicing blades and is especially popular in Japan for slicing raw fish for sashimi and sushi preparations,” says Julie Chernoff, dining editor of Better, a lifestyle website and print magazine. “In a home kitchen, it works wonders filleting fish — especially separating the fish skin from the flesh — and making thin slices of meat, such as turkey, ham or beef tenderloin.”

Designed to slice into raw meats like sashimi, the extremely sharp and thin blade of the sujihiki knife will easily pass through the delicate meat without damaging the structure of the meat at the point of the slice. This allows the meat to maintain its delicate tenderness and appearance while also allowing easy work on the chef’s end as the knife will make easy work of the meats they are carving.

Sujihiki is a specific style of Japanese chef’s knife that means “muscle cutter” and comes with a rather long blade, as it is intended to be drawn through large pieces of meat in an attempt to slice or carve the cut. The handles of Japanese knives historically did not use a full-tang style as we see in Western countries, where the metal from the blade extends entirely to the base of the handle to create a sturdy and nearly indestructible handle, but there has been a shift in the sujihiki manufacturing by many companies to lean toward this Western approach to handles.

A good example is the Yoshihiro INOX AUS-10 Stain-Resistant Steel Ice Hardened Sujihiki Slicer Chef Knife that incorporates a full-tang handle with an otherwise slender Japanese sujihiki blade.

The metal in the blade of a chef’s knife is very important to its performance and longevity. The primary metal that we will find in the blades of sujihiki blades is a version of stainless steel that small amounts of other products like carbon and vanadium. The result is a blade with a high rating on the Rockwell Hardness Scale (a good thing in a knife) that allows the knife to function well, hold a good edge and last through quite a few sharpening sessions over the course of its long life.

When using the sujihiki knife to make thin and delicate cuts, whether it be through a cucumber or a shank of meat, there will be some moisture surrounding the blade edges that will create friction and drag during the slicing motion. To combat this friction that tugs at the meat and slows down the blade, many sujihiki blades have a textured side that allows small pockets of air to break up the suction that is working against you. It’s easily seen in the DALSTRONG Shogun Sujihiki Knife, 10.5-in, where the rectangular sections on the side of the blade are intentionally placed there to help the knife perform at the highest levels.

A high-quality sujihiki knife is something that should last generations. With solid construction and the right materials, it very well could be something handed down to grandchildren not only as an heirloom but still in perfect working condition.

Buying Advice

  • If you want to use this knife for many years, as it is intended to do, you will have to keep up with sharpening it at necessary intervals. How often you sharpen a knife will depend heavily on what you use it for and how often you are using it. There are professional knife-sharpeners that will hone the edge for you so it slices like new again, but there are also plenty of tutorials and products that allow you to learn how to sharpen the knife blade yourself. Check out some of the products available and how to use them and you can keep your knife as sharp as it was the day you first got it.
  • Thin, hard knife blades like on the sujihiki chef’s knives are incredible at slicing through tough or delicate meats and vegetables, but the trade-off is that they don’t have good tensile strength to resist being dinged or chipped by things hitting it in the perpendicular direction. This can happen in a dishwasher as things are jetting around at high temperatures and speed. It is best to hand-wash a fine knife like the sujihiki knife for this reason and it is also best to only use it for slicing with long and smooth strokes as it is intended to do.
  • Most sujihiki knives come with a protective sheath and it’s a really good idea to use it whenever the knife is stored and not actively being used to cut something. These knives are so sharp that they can cause injury to a hand very quickly.