Yoshihiro Damascus Sujihiki (Carving Knife) 240mm:
This knife is one of our biggest sellers at TBR.
45 layered knife from Osaka by Yamawaki Cutlery Co., Ltd.
A high carbon stainless steel AUS-10 core, with hammered damascus cladding and a rosewood handle.
* free saya with every knife
Yamawaki Cutlery Co., Ltd. has been making knives and cutlery since 1952.
I actually stumbled upon Yoshihiro knives when I was at the Japanese knife museum in Sakai.
Yamawaki has knives in the museum .
The knife factory is only a couple blocks away from the Museum.
AUS-10 (core) is very similar to VG-10 steel which is one of the best stainless steels used by the Japanese craftsmen. Many people regard the two steels to be interchangeable.
As VG-10 has become hard for some makers to source Yamawaki have decided to change to AUS-10.
The core and cladding are both very corrosion resistant able to withstand almost all types of kitchens and jobs required.
This knife has a fine edge that bursts through food prep and is easy to sharpen.
A beautiful workhorse from a very renown maker in Sakai, Osaka.
Leigh’s 2 cents: Anyone who knows me knows I hate damascus.
These days you see $50 junk knives with damascus cladding.
$50 knives made with cheap steel and poor heat treatment.
This isn't one of those knives.
AUS10 is a high quality steel coupled with fantastic heat treatment that holds a edge extremely well.
Customers continue to enjoy this knife series and are impressed with its performance and love the aesthetics of these knives. These knives are easy to care for and hold a great edge. If you like damascus, you'll like these.
Steel: VG-10 Hammered Damascus NSW Stainless Steel
Finish: Tsuchime (hammered)
Blade length: 240mm
Overall length: 390mm
Yamawaki also makes fitted Saya’s (knife sheath) for knife storage and protection.
Hi my name is Leigh, and I’m a chef from Newcastle Australia.
I’ve been cooking professionally for around 18 years in some of Australia’s top restaurants. (Currently cooking at Signal Box)
I’ve created a small collection of high-quality Japanese Knives and Chef Knives that I recommend.
Basically, if I wouldn’t use it professionally then I don’t sell it! Read More
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Recommended by a real professional chef of 18+ years. All items inspected prior to shipping
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