Sujihiki 筋引 “meat slicer”, is a double bevel knife used for slicing raw and cooked meats. The thin width of the knife helps reduce sticking and the length reduces the need for sawing through food.

This knife is made with san-mai construction of VG10 core steel, sandwiched between 2 layers of softer damascus. 

VG10 is a stainless steels that make great kitchen knives. It is made by Takefu Steel and is a very tough, corrosion resistant cutlery steel. VG10 is a complex alloy that holds a sharp edge well, a great steel for any kitchen.

Tsunehisa knives come from various blacksmiths and factories from around Japan. They make many different style blades made from a range of steels. High performing and affordable knives they are a great entry knife into the Japanese knife world.