Sukenari VG10 Damascus Yanagiba 330mm, Ebony Three Spacer Handle
Sukenari VG10 Damascus Yanagiba 330mm, Ebony Three Spacer Handle is backordered and will ship as soon as it is back in stock.
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Availability
Delivery unavailable for this item. Available for in-store pickup only.
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St Peters, NSW —2 Bishop St, Unit 2, St Peters NSW 2044
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Crows Nest, NSW —107 West St, Shop 1, Crows Nest NSW 2065Pickup only
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Prahran, VIC —180 Commercial Road, Shop 1, Prahran VIC 3181Pickup only
Detailed Specifications
| Line | To Be Added - Stainless clad |
| Profile | Yanagiba |
| Bevel Type | Single Bevel |
| Weight | 312 g 11.01 oz |
| Edge Length | 327 mm .12.87 inch |
| Heel Height | 36 mm .1.42 inch |
| Width @ Spine | 4.1 mm 0.16 inch |
| Width @ Mid | 3.5 mm 0.14 inch |
| Width @ 1cm from Tip | 1.0 mm 0.04 inch |
| Steel | VG10 | Stainless |
| Blade Construction | To Be Added |
| Hardness (HRC) | 59 - 61 |
| Surface Finish | To Be Added |
| Handle | Octagonal Ebony with Black Horn Ferrule |
| Best for |
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The Sukenari VG10 Damascus Yanagiba 330mm Mirror Finish is a highly refined expression of traditional Japanese single-bevel craftsmanship, finished to an exceptionally high standard.
Built around a hot-forged VG10 core, the blade combines the corrosion resistance and consistency of modern stainless steel with the character of a traditionally forged knife. The long 330mm profile provides the reach required for smooth, uninterrupted draw cuts, making it particularly well suited to sashimi, sushi preparation and larger portions of fish.
What truly sets this piece apart is the finish. The layered Damascus cladding is brought to a brilliant mirror polish, creating a striking sense of depth across the blade while highlighting the precision of Sukenari’s grinding and finishing work.
Despite its elaborate appearance, the knife remains first and foremost a serious professional slicer — precise, stable and purpose-built for clean, controlled cuts.
A flagship-level Yanagiba that brings together traditional geometry, modern stainless performance and one of Sukenari’s most luxurious finishes.
- Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
- Wash with neutral detergent after use, and wipe dry;
- Please don't wash knife with dishwasher, it will damage the wood handle;
- Be careful not to leave the knife close to a heat source for a long time;
- It is a lot more dangerous to cut with a blunt knife than a sharp knife!
- It is best to sharpen a Japanese knife regularly on a waterstone.
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Profile: Yanagiba
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Steel: VG10
Manufacturer:
Nature: Stainless
Hardness: 59- 61
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Handle Specs
Profile: Octagonal WA
Material:
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