Hayabusa Sujihiki VG-10 Tsuchime Damascus Ebony 270mm (10.6″)

The Hayabusa Sujihiki VG-10 Tsuchime Damascus Ebony 270mm (10.6″) features a long, narrow blade that is perfect for slicing meat, boneless fish, filleting and skinning fish. Made from premium VG-10 steel, it has a sharp, thin blade that is ideal for slicing and filleting delicate ingredients. The knife features a stunning tsuchime (hammered) and damascus pattern, paired with a durable ebony handle for a comfortable grip. This combination of practicality and style makes it an excellent choice for chefs and home cooks who value quality and performance.

Fun fact: Hayabusa sujihiki shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km/h, but chopping with it will feel just as fast.

BLADE SHAPE:
Sujihiki or slicer knives are primarily intended for long pulls and precise cuts of meat and fish. The name “sujihiki” translates into “flesh slicer” and with its sharp and effective form it is exactly that. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. 

Historically, sujihiki knives were used by Japanese chefs to slice and prepare fish and meat for traditional dishes like sashimi and sushi. The long blade of sujihiki knives is perfect for the job, as it allows the meat or fish to be cut in a single drawing motion, from heel to tip.

STEEL:
VG-10 (V for Vanadium, G for “gold” as in “gold standard”) is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. 

VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness. Heat treated to the hardness of 60-61 HRC.

LAMINATION:
The core layer consisting of the harder VG-10 steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts that could lead to breakage.

GEOMETRY:
It has a double bevel (symmetrical) blade. The cutting edge is sharpened to a 50/50 angle and stays sharp even after hours of constant use.

BLADE FINISH:
The upper part of the blade features a hammered pattern, which then transform into an intricate damascus finish that flows down to the cutting edge. 

HANDLE:
The blade is fitted with an octagonal Japanese (Wa) style handle made out of a single piece of luxurious dark ebony wood, renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.