Masamoto VG Sujihiki (27cm, Black Handle)

What makes this sujihiki different from a standard chef's knife?

The sujihiki features a longer, narrower blade specifically designed for slicing rather than chopping. At 27cm length, it enables single-stroke cuts that preserve protein structure and presentation. The thin profile reduces drag through meat and fish, whilst the pointed tip offers precision for detailed work like removing sinew or skin.

Is the hyper molybdenum vanadium steel better than regular stainless steel?

Yes, this premium steel contains higher carbon content than standard stainless steel, providing superior edge retention and sharpness. The HRC 58-59 hardness rating offers excellent cutting performance whilst maintaining corrosion resistance. This steel holds its edge longer than softer alternatives, reducing the frequency of sharpening required.

Can this knife handle both meat and fish preparation?

Absolutely. The sujihiki excels at slicing cooked meats like roast beef or brisket, as well as preparing raw fish for sashimi and sushi. The blade's design allows clean cuts through both dense cooked proteins and delicate raw fish without tearing. Many professional sushi chefs use sujihiki knives specifically for fish preparation.

How should I maintain and sharpen this knife?

Hand wash immediately after use and dry thoroughly to prevent water spots. Use whetstones rather than electric sharpeners to maintain the blade geometry. Start with 1000-grit stones for regular maintenance, progressing to 3000-6000 grit for polishing. The high-quality steel responds well to proper sharpening techniques and will develop an extremely sharp edge.

Is the full tang construction worth the extra cost?

Full tang construction significantly improves balance, durability and control compared to partial tang designs. The blade steel extends completely through the handle, creating better weight distribution and reducing hand fatigue. This construction method also provides superior strength for professional kitchen use and ensures the handle won't separate from the blade over time.

What cutting techniques work best with this sujihiki?

Use smooth drawing motions from heel to tip rather than chopping or rocking cuts. The blade length allows complete cuts in single strokes, which preserves texture and prevents juice loss. Maintain a slight angle when slicing to utilise the full blade length. The pointed tip is excellent for precise work like removing silver skin or following bone contours.

How does the POM resin handle compare to wood or other materials?

POM resin offers superior moisture resistance and durability compared to wood handles. It won't absorb odours, crack, or harbour bacteria like natural materials can. The material maintains its grip properties even when wet and withstands commercial dishwasher temperatures. Unlike some synthetic materials, POM resin feels comfortable and secure in hand during extended use.

Is this knife suitable for home cooks or just professionals?

Whilst designed for professional kitchens, serious home cooks will appreciate the precision and quality. The knife requires proper technique and maintenance knowledge to achieve best results. Home cooks who frequently prepare sashimi, carve roasts, or value exceptional cutting performance will find this knife transforms their food preparation experience.