Japanese Sujihiki Knives

Sujihiki Slicing Knives

 

Master the art of the slice with our premium Sujihiki knives. The Sujihiki is a long, narrow slicing knife designed to cut meat and fish in a single, clean draw. Perfect for carving roasts or slicing sashimi, it ensures texture and flavor are preserved.

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Japanese Sujihiki Knives
◆ Common Questions

Shopping for Japanese Sujihiki Knives

What is a sujihiki used for?
The sujihiki is a Japanese slicing knife designed for carving proteins, roasts, briskets, hams, or large pieces of cooked meat. Double-bevel (ambidextrous), longer than a gyuto, with a thinner blade for clean draw-cuts through muscle fibre.
Sujihiki vs yanagiba: which slicer should I pick?
Yanagiba is single-bevel, built specifically for sashimi, raw fish slicing. Sujihiki is double-bevel, a Western-style slicer for cooked proteins. If you work with raw fish, yanagiba. For roasts, carvery, and general slicing, sujihiki.
What size sujihiki should I buy?
240mm handles most home cooking. 270mm is popular for larger pieces or BBQ work. 300mm is specialist, pro-chef territory. Shorter 210mm sujihikis exist but offer less slicing reach.
Can a sujihiki replace a gyuto?
For prep work, no, sujihiki is too thin and specialised for general chopping. But as a dedicated carver alongside your chef knife, a sujihiki pairs beautifully with a gyuto in a 2-knife kit.
Why is a sujihiki better than a Western carving knife?
Japanese sujihikis are thinner, harder, and sharper than Western carving knives. The thinner blade glides through meat with less sawing (preserves texture); the harder steel holds the edge longer. The tradeoff is more careful handling.
What steel is best for a sujihiki?
For low-maintenance, VG10 or SG2 stainless. For enthusiast carbon edges, Aogami or Blue 2 carbon. Choice depends on how much care you want to put into the knife.