Sakai Takayuki TUS Sujihiki 240mm
Description
Sakai Takayuki TUS
The Sakai Takayuki TUS line is forged from Japanese-made AUS8 stainless steel, a material prized for its balanced combination of rust resistance, sharpness, and ease of sharpening. Along with chromium for stain resistance, AUS8 steel includes vanadium, which adds toughness and helps the blade maintain its edge.
Overall, the TUS series offers a keen edge with low-maintenance care. A two-tone wooden handle completes the design, giving these knives a refined, modern look.
Why we love them:
This line is a reliable choice for cooks of all experience levels and makes a wonderful, thoughtful gift.
About this shape
Sujihiki knives are the equivalent to a European slicer with a few differences. First, the blade is typically thinner and made out of a harder steel, allowing for better edge retention. Additionally, the bevel on the blade is sharpened at a steeper angle, allowing for a more precise cut. Sujihiki can be used for filleting, carving and general slicing purposes.
Specifications
| Handle material | Mahogany Wood |
| Blade length | 240 mm (9.4") |
| Thickness at spine | 1.7 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 60 |
| Bevel / Edge | Double (50/50) |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Description
Sakai Takayuki TUS
The Sakai Takayuki TUS line is forged from Japanese-made AUS8 stainless steel, a material prized for its balanced combination of rust resistance, sharpness, and ease of sharpening. Along with chromium for stain resistance, AUS8 steel includes vanadium, which adds toughness and helps the blade maintain its edge.
Overall, the TUS series offers a keen edge with low-maintenance care. A two-tone wooden handle completes the design, giving these knives a refined, modern look.
Why we love them:
This line is a reliable choice for cooks of all experience levels and makes a wonderful, thoughtful gift.
About this shape
Sujihiki knives are the equivalent to a European slicer with a few differences. First, the blade is typically thinner and made out of a harder steel, allowing for better edge retention. Additionally, the bevel on the blade is sharpened at a steeper angle, allowing for a more precise cut. Sujihiki can be used for filleting, carving and general slicing purposes.
Specifications
| Handle material | Mahogany Wood |
| Blade length | 240 mm (9.4") |
| Thickness at spine | 1.7 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 60 |
| Bevel / Edge | Double (50/50) |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives