This Damascus Sujihiki Slicer Set has five knives. The largest is a 14-inch sujihiki slicer. The set also has a bunka chef knife, a mid-size utility knife, a small utility knife, and an 8-inch petty knife. Every blade is forged from Damascus steel with a bold flowing feather and ladder pattern in a raw natural finish. Each handle has warm olive wood on the upper section and a black resin spacer ring in the middle. A silver bolster sits at the blade end. Full tang runs through every piece. No sheath included.

This is the only Damascus Sujihiki Slicer Set at JW Steel Crafts with five feather Damascus blades, olive wood and black resin handles, and silver bolsters across a full 14 to 8-inch Japanese-style size range.

The History Behind This Blade

The sujihiki is a Japanese slicing knife with a long, narrow blade designed for single-stroke cuts on brisket, roast, and large proteins without tearing meat fibers. Damascus steel was adopted on Japanese slicer sets for its layered grain that holds a fine slicing edge through repeated daily carving sessions. Olive wood paired with black resin spacers became a distinctive handle combination on premium Japanese-style sets for natural grip and bold contrast. The JW Steel Crafts set carries that Japanese slicing tradition across all five blades.

Blade Performance

Every blade is forged from Damascus steel with a bold flowing feather and ladder pattern. The raw natural finish keeps full forged grain visible on every face. The 14-inch sujihiki handles long single-stroke slicing on brisket, roast, and large proteins. The bunka chef knife covers general chopping and daily prep. The two utility knives manage trimming and portioning tasks. The 8-inch petty knife handles fine detail cuts and precision prep. All five blades hold a sharp edge through daily kitchen and BBQ use.

Handle Construction

Every handle has warm olive wood on the upper section and a black resin spacer ring in the middle. Olive wood is naturally oil-rich and dense — it resists moisture through repeated washing without warping. The black resin ring adds grip texture and bold visual contrast between the wood and the silver bolster. A silver bolster sits at the blade end of every knife and adds front balance. Full tang runs the full length on every piece for consistent balance across all five blade sizes.

Best Used For

• Brisket, roast, and large protein slicing with the 14-inch sujihiki

• BBQ carving, portioning, and precision meal prep tasks

• Japanese-style kitchen knife collections and display

• Professional chefs and serious home BBQ cooks

• Gifting for BBQ enthusiasts, chefs, and Damascus knife collectors

Specifications Table

FAQs

What is a sujihiki knife used for?
Long single-stroke slicing on brisket, roast, and large proteins — the narrow blade cuts without tearing meat fibers.

What is the difference between a sujihiki and a chef knife?
Sujihiki is longer and narrower, built for slicing, not chopping — ideal for BBQ carving and protein portioning.

What is the bunka knife in this set used for?
General chopping, slicing, and daily prep: a versatile Japanese-style blade between a chef knife and a santoku.

Are olive wood handles safe for daily kitchen washing?
Yes. Olive wood resists moisture through natural oils without warping or cracking.

What does the black resin spacer ring do on each handle?
Adds grip texture and bold contrast between the olive wood and the silver bolster on every knife.

Is this set suitable as a gift?
Yes. Five matched feather Damascus blades with olive wood and black resin handles make a strong gift for BBQ cooks and collectors.

How do I care for this set?
 Hand wash and dry after each use. Apply food-safe oil to olive wood handles occasionally. Sharpen with a whetstone. Store in a dry place.