Sujihiki • 240 mm • VG10 • 3 layers • Handle of lacquered magnolia • for left and right-handed use

Features of the Majun Series

A sujihiki with a partially serrated edge, ideal for cutting Beef Wellington or other preparations with a crispy exterior. The knife is fully stainless steel and features a San-mai construction, meaning it consists of two outer layers of stainless steel with a core of the well-known VG10 steel.

The understated appearance and sturdy ‘O’-shaped handle reveal little about the excellent qualities of the Majun series. A carefully designed geometry ensures very little resistance while cutting. The sharp lines of the blade are also reflected in the cutting edge. An extremely accessible series offering excellent performance at a friendly price.

VG10 – Takefu Steel

Very Gold 10, better known as VG10, is one of the most commonly used steels in the modern knife industry. The steel is produced by Takefu Special Steel in Echizen, Japan. VG10 is appreciated by both knife makers and users thanks to its excellent balance between performance and ease of maintenance.

It is a stainless steel with a relatively high carbon content, combined with alloying elements such as chromium, molybdenum, vanadium and cobalt. Chromium provides corrosion resistance, while vanadium contributes to wear resistance during intensive use.

Although VG10 is widely used, there can be significant differences in quality and performance. During the production process, various techniques can be used to achieve a harder and finer grain structure. Factors such as additional alloying elements, the hardening process and heat treatment all play an important role. The knowledge and skill of the knife maker when grinding the blade are equally important for the final sharpness and cutting performance.

At Slijperij Rangelrooij, we are big fans of VG10 steel. It can be brought to an exceptionally high level of sharpness while retaining its edge for a long time. Despite the wide availability of VG10, we always pay close attention to the geometry of the blade. Both the steel and the geometry are extremely important and can complement and enhance one another. This is one of the characteristics that sets our makers apart from others.

Elwin de Veld on Misuzu

Misuzu Hamono is based in Miki, Japan. Misuzu is known as one of the pioneers, dating back to its establishment in 1946, in the use of stainless-clad construction: a high-carbon steel core enclosed between two layers of stainless steel. At the time, the company was led by its founder, Suzuki Shinji. The advantage is clear: you get the cutting characteristics of high-carbon steel combined with the ease of maintenance of a stainless-steel knife.

Today, Mr. Miyawaki represents the third generation to continue the company and is known for his excellent sharpening and grinding techniques. After training in Sakai, he regularly returns to the region to learn and develop new techniques.

This is precisely why I choose these knives. The cutting edge is exceptionally thin, thanks to the high double shinogi. Combined with the excellent properties of VG10 steel, this makes the Majun a true all-rounder and a very approachable knife for a wide range of users.