Yoshihiro VG-10 Damascus Sujihiki Knife, 9.5-in

Last updated: November 8, 2019

Yoshihiro VG-10 Damascus Sujihiki Knife, 9.5-in

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.

Product Details

In our analysis of 32 expert reviews, the Yoshihiro VG-10 Damascus Sujihiki Knife, 9.5-in placed 8th when we looked at the top 12 products in the category. For the full ranking, see below.

From The Manufacturer

Blade Material: VG-10 Stainless Steel →Edge Angle:Double Edged →Grade:Damascus →Handle Shape: Octagonal →HRC:60 →Knife Style: Sujihiki →Saya Cover: Natural Magnolia Wood →Stain Resistant:Yes Forged and hammered with 46 layers of steel in the Damascus tradition with a VG-10 Core, the VG-10 Hammered Damascus Series has been a perennial best seller, combining performance, beauty, and extraordinary value. The Sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient’s freshness.The Sujihiki slicer can carve and fabricate large roasts and other meats and fish, and can be used for thinly slicing other ingredients such as cucumbers or smoked salmon. From slicing filets of fish fresh from the fish monger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. Perfect for both commercial kitchens or at home! Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.

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.

Expert Reviews

What reviewers liked

The blade is Damascus VG-10 which has been put into 46 layers to create a double-edge blade that can create incredibly thin cuts.
The rounded surface of the edge kills rubbing and shields sustenance from adhering to the sharp edge. Each blade from Yoshihiro is handmade by ace craftsmen making an extraordinary stand-out masterpiece.
Yoshihiro also provide a protective wooden sheath called a Saya. This helps protect the knife while not in use, (at the same time as increasing the aesthetic quality of the instrument).
The long narrow blade offers the utmost precision when preparing ingredients for a meal. It can be used to slice fish, chop vegetables, or even carve your roast dinner.
The handle’s construction is sturdy with a great grip. Cleaning the handle is easy as all you need is a damp cloth.
The Sujihiki slicer can carve and fabricate large roasts and other meats and fish, and can be used for thinly slicing other ingredients such as cucumbers or smoked salmon.
The knife has undergone the traditional folding process and has been forged with 46 layers of steel for unbeatable strength and precision. The knife is able to excel at any kitchen task, no matter how simple or difficult.

What reviewers didn't like

Way over budget for the majority of people
This sushi knife has a limited lifetime warranty.
View our Sujihiki Knife buying guide for in-depth advice and recommendations.

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