Sujihiki slicing knife 230 mm Dellinger® Resin Black Gold Damascus

Product detailed description

Sujihiki Dellinger® Resin Black Gold Damascus Slicing Knife

Sujihiki is a long, slim Japanese-style kitchen knife designed primarily for precise cutting of meat and fish. Thanks to its narrow and thin blade with minimal cutting resistance, it allows for smooth, long strokes without tearing fibers – ideal for carving roasted meat, steaks, roast beef, ham, or filleting fish. Sujihiki is the ideal choice for chefs who often work with meat and fish or want to achieve professional results when serving. It is a knife that combines Japanese tradition, modern materials, and maximum control over every cut.

Knives made of sandwich Damascus steel with layers of cuprum (copper), combining the superior functional properties of modern materials with a unique visual character. Each blade is the result of a precise technological process, where each material has a specific role.

The base of the blade is a functional core made of high-quality stainless steel 10Cr15CoMoV with a high carbon content, which ensures high hardness, blade stability, and long-lasting sharpness. The core is heat treated to a hardness of approximately 60 ±2 HRC, which allows for very sharp grinding at an angle of 9–12° per side while maintaining mechanical resistance in everyday use. Layers of stainless steel and copper (cuprum) are then controlled applied to this core, creating the characteristic Damascus structure. Unlike classic Damascus steel, the pattern is not created by folding and layering steels, but by precisely layering metals with different physical and chemical properties. Copper does not contribute to the function of the blade itself – its role is primarily visual and structural in the surface layers, where it creates typical golden lines and a unique pattern. To highlight the Damascus structure, these blades are not chemically etched, but mechanically sandblasted. A fine stream of abrasive particles selectively removes the softer layers of material and naturally reveals the internal structure of the steel. The result is a finely matt, silky-gloss surface that is not only visually attractive but also exhibits greater resistance to corrosion, wear, and mechanical damage without the use of chemicals. The sandwich construction also contributes to better stress distribution in the material. The combination of a hard core and tougher outer layers reduces the risk of microscopic cracks and increases the stability of the blade under dynamic loads during cutting.

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Ergonomic handle inspired by Japanese tradition

The traditional octagonal handle provides a secure and comfortable grip even in demanding conditions. It is made of black resin and complemented by a decorative center rivet and a bolster made of Damascus steel with an admixture of copper, which ensures a smooth transition between the blade and the handle and emphasizes the overall character of the knife.

Luxurious packaging – the ideal gift

Each knife is carefully stored in a black paper gift box. The combination of top-quality workmanship, exclusive materials, and precise presentation makes this series the ideal gift for any lover of perfect knives.

Knife parameters:

Recommendations and maintenance

Sharpening a kitchen knife

we recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning a kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.