---
product_id: 4013145
title: "Yoshihiro VG10 16 Layer Hammered Damascus Stainless Steel Sujihiki Slicer Chefs Knife (9.5'' (240mm))"
brand: "yoshihiro"
price: "2458 kr"
currency: DKK
in_stock: true
reviews_count: 8
category: "Yoshihiro"
url: https://www.desertcart.dk/products/4013145-yoshihiro-vg10-16-layer-hammered-damascus-stainless-steel-sujihiki-slicer
store_origin: DK
region: Denmark
---

# Hammered blade reduces food sticking 16-layer Damascus VG10 core Ergonomic mahogany full tang handle Yoshihiro VG10 16 Layer Hammered Damascus Stainless Steel Sujihiki Slicer Chefs Knife (9.5'' (240mm))

**Brand:** yoshihiro
**Price:** 2458 kr
**Availability:** ✅ In Stock

## Summary

> 🔪 Slice Like a Pro, Impress Like an Artist

## Quick Answers

- **What is this?** Yoshihiro VG10 16 Layer Hammered Damascus Stainless Steel Sujihiki Slicer Chefs Knife (9.5'' (240mm)) by yoshihiro
- **How much does it cost?** 2458 kr with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.dk](https://www.desertcart.dk/products/4013145-yoshihiro-vg10-16-layer-hammered-damascus-stainless-steel-sujihiki-slicer)

## Best For

- yoshihiro enthusiasts

## Why This Product

- Trusted yoshihiro brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Ergonomic Comfort Grip:** Premium Western-style mahogany handle designed for seamless control and fatigue-free use.
- • **Professional Grade Edge:** VG10 core steel with 60 HRC hardness ensures razor-sharp edge retention and easy honing.
- • **Artisan-Crafted Elegance:** Hand-forged in Japan with 16 layers of Damascus steel for unmatched beauty and durability.
- • **Friction-Free Performance:** Hammered blade texture minimizes food sticking, speeding up prep and cleanup.
- • **Precision Slicing Mastery:** Long 9.5'' Sujihiki blade glides through meat & veggies with surgical sharpness.

## Overview

The Yoshihiro VG10 16 Layer Hammered Damascus Sujihiki Slicer is a 9.5-inch Japanese chef’s knife expertly forged with a VG10 stainless steel core and 16 layers of Damascus steel. Featuring a hammered blade to reduce friction and a premium mahogany full tang handle, this knife delivers precision slicing for meats and vegetables while combining traditional craftsmanship with ergonomic design. Perfect for professional chefs and culinary enthusiasts seeking a durable, razor-sharp, and visually stunning slicing tool.

## Description

One of the most essential knives a chef and a cook can have is a Japanese slicing knife known as a Sujihiki knife. Using the best ingredients requires the right tools. 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. The Sujihiki slicer is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon. Yoshihiro Sujihiki slicing knives are perfect for table-side carving during holidays and special occasions. Our VG-10 Hammered Damascus Sujihiki slicing knife is forged with a combination of the traditional styles of Japanese and Western slicing knives, with a long straight blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness. Forged and hammered with 16 layers of steel in the Damascus tradition with a VG-10 Core, this knife is complimented with a premium Western style handcrafted mahogany handle that extends to the full tang of the knife and is NSF certified for commercial kitchens and ergonomically welds to the hand for seamless 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.Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.

Review: Work of art - No doubt the most beautiful knife in my kitchen, and it's my favorite. Technically this is a slicing knife, but it is my preferred knife for cutting raw vegetables, herbs, and most other food. The mahogany handle and hammered damacus blade make me feel like special every time I use it. A few weeks before I bought this, I had received my first Japanese knife as one of my xmas gifts from my husband: the Bunmei 1804/270 - 10 1/2 inch Yanagi Sashimi Knife. I was blown away by it's weightlessness, sharpness and slicing capabilities (still am). But the Bunmei is a traditional Japanese style blade, which is single faceted, so I wanted my next Japanese knife to be double faceted to see if I preferred one style over the other (and I don't). The Yoshihiro was razor sharp right out of the box and maintains its edge exceptionally well. After this knife and the Bunmei, I don't think I'll be purchasing another German blade, unless I need a heavy cleaver.
Review: This knife is awesome! - Just Got this knife and it is single bevel (AKA single edge) I'm not sure if this is a mistake or if the specs on this knife are incorrect but it's definitely only beveled on the right side. That being said it's a beautiful knife that I haven't used yet. I'd love to give it 5 stars but now even if it slices perfectly I can't. I will update this review when I have used the knife. *Update: Due to my ignorance of Japanese cutlery, I mistook the koba or “micro-bevel” for the edge itself. With this knife, and the case of most traditional double bevel Japanese knives, the edge is created by the actual angle of the blade itself from the spine to the edge, and the difference in angle on one side is the koba which increases the edge’s durability. I’ve been using this knife for 2 weeks in a professional capacity and I love it! It’s name (sujihiki) means “muscle cutter” so slicing protein is where it really shines but I’ve used it as my primary knife to cut vegetables and herbs as well as it has enough curve to function in this manner. This knife absolutely gets 5 stars from me. The only thing left for me to do is learn how to sharpen it properly to retain and maintain the koba.

## Features

- Forged and hammered with 16 layers of steel in the Damascus tradition with a VG10 Core, the VG10 Hammered Damascus Series has been a perennial seller, combining performance, beauty, and extraordinary value.
- One of the most essential knives a chef can have is a Japanese slicing knife known as a Sujihiki knife. 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 is perfect for fabricating large roasts to thinly slicing 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. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
- Proudly made in Japan. This knife is complimented with a premium Western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless 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.
- 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.
- Blade Material: VG10 Stainless Steel / Edge Angle: Double Edged / Grade: Damascus / Handle Shape: Western / Handle Material: Mahogany / HRC: 60 / Knife Style: Sujihiki Slicer Knife / Saya Cover: None / Stain Resistant: Yes / Made in Japan

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00D6DVTC6 |
| Best Sellers Rank | #83,350 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #1,978 in Chef's Knives |
| Blade Color | Silver |
| Blade Edge | Double-Edged |
| Blade Length | 9.5 Inches |
| Blade Material | Alloy Steel |
| Brand | Yoshihiro |
| Color | Mahogany Handle |
| Construction Type | Forged |
| Customer Reviews | 4.1 4.1 out of 5 stars (66) |
| Date First Available | July 17, 2010 |
| Global Trade Identification Number | 00700987965582 |
| Handle Material | Mahogany |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Item Length | 14 Inches |
| Item Weight | 6.6 ounces |
| Item model number | HDSU24 |
| Manufacturer | Yoshihiro |
| Material | VG10 Stainless Steel |
| Size | 9.5" |
| UPC | 700987965582 |

## Product Details

- **Blade Edge:** Double-Edged
- **Blade Material:** Alloy Steel
- **Brand:** Yoshihiro
- **Color:** Mahogany Handle
- **Handle Material:** Mahogany

## Images

![Yoshihiro VG10 16 Layer Hammered Damascus Stainless Steel Sujihiki Slicer Chefs Knife (9.5'' (240mm)) - Image 1](https://m.media-amazon.com/images/I/51i8bBByvcL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Work of art
*by M***R on December 7, 2013*

No doubt the most beautiful knife in my kitchen, and it's my favorite. Technically this is a slicing knife, but it is my preferred knife for cutting raw vegetables, herbs, and most other food. The mahogany handle and hammered damacus blade make me feel like special every time I use it. A few weeks before I bought this, I had received my first Japanese knife as one of my xmas gifts from my husband: the Bunmei 1804/270 - 10 1/2 inch Yanagi Sashimi Knife. I was blown away by it's weightlessness, sharpness and slicing capabilities (still am). But the Bunmei is a traditional Japanese style blade, which is single faceted, so I wanted my next Japanese knife to be double faceted to see if I preferred one style over the other (and I don't). The Yoshihiro was razor sharp right out of the box and maintains its edge exceptionally well. After this knife and the Bunmei, I don't think I'll be purchasing another German blade, unless I need a heavy cleaver.

### ⭐⭐⭐⭐⭐ This knife is awesome!
*by M***S on March 26, 2018*

Just Got this knife and it is single bevel (AKA single edge) I'm not sure if this is a mistake or if the specs on this knife are incorrect but it's definitely only beveled on the right side. That being said it's a beautiful knife that I haven't used yet. I'd love to give it 5 stars but now even if it slices perfectly I can't. I will update this review when I have used the knife. *Update: Due to my ignorance of Japanese cutlery, I mistook the koba or “micro-bevel” for the edge itself. With this knife, and the case of most traditional double bevel Japanese knives, the edge is created by the actual angle of the blade itself from the spine to the edge, and the difference in angle on one side is the koba which increases the edge’s durability. I’ve been using this knife for 2 weeks in a professional capacity and I love it! It’s name (sujihiki) means “muscle cutter” so slicing protein is where it really shines but I’ve used it as my primary knife to cut vegetables and herbs as well as it has enough curve to function in this manner. This knife absolutely gets 5 stars from me. The only thing left for me to do is learn how to sharpen it properly to retain and maintain the koba.

### ⭐⭐⭐⭐⭐ I love this knife
*by A***R on September 3, 2022*

Truly sharp, versatile, durable, sleek. Perfect knife, pretty but not too flashy

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*Product available on Desertcart Denmark*
*Store origin: DK*
*Last updated: 2026-01-28*