Yamawaki ZAD 240mm Sujihiki ZA-18

Yamawaki Hamono is from Sakai, a town known for its long tradition of knife forging. They make knives in a lot of different types of steel, from different craftsmen in Sakai. There is no doubt that Yamawaki's knives are an eminent tool for any kitchen.

These knives are made with ZA-18 in the core, and are covered with a crazy nice damascus cladding. ZA-18 is a stainless steel type that is somewhat similar to VG-10 but has a higher carbon content and is also hardened harder than VG-10.

The sujihiki is mainly used for carving meat or fish. Whether it's portioning steaks for the grill or thin slices of raw fish for ceviche, this knife is up to the task. Its narrow and thin profile means you can cut through protein in one move, and not push as much material through and therefore get very clean cuts.

The handle is made of burnt oak, which is colored blue at the top.

As with all our kitchen knives, we strongly advise against cutting into all kinds of bones and frozen goods. If you are in doubt as to whether an object is too hard for the knife, you should refrain from cutting it. This knife is particularly sensitive to "chipping" as it is very hard and thin.