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.

19 products

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Senzo Clad AUS10 Slicer 240mm
Senzo Clad AUS10 Slicer 240mm
$160.00 USD
Seido VG10 Kurozome Nickel Damascus Sujihiki 270mm - Persimmon
Seido VG10 Kurozome Nickel Damascus Sujihiki 270mm - Persimmon
★★★★★ ★★★★★ (5)
$251.00 USD
Mcusta Zanmai "Beyond" Blue Super Sujihiki 270mm
Mcusta Zanmai "Beyond" Blue Super Sujihiki 270mm
$380.00 USD
Mcusta Zanmai "Hybrid" VG10 Sujihiki 270mm
Mcusta Zanmai "Hybrid" VG10 Sujihiki 270mm
$297.00 USD
HADO Ginsan Kiritsuke Sujihiki 240mm - Cherry
HADO Ginsan Kiritsuke Sujihiki 240mm - Cherry
$639.00 USD
Masakage Koishi Sujihiki 270mm - Walnut
Masakage Koishi Sujihiki 270mm - Walnut
$449.00 USD
Hatsukokoro Kumokage Blue 2 Kurouchi Damascus Kiritsuke Sujihiki 250mm
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Hatsukokoro Kumokage Blue 2 Kurouchi Damascus Kiritsuke Sujihiki 250mm
★★★★★ ★★★★★ (2)
$251.00 USD
Misono 722 UX10 Stainless Sujihiki 270mm
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Misono 722 UX10 Stainless Sujihiki 270mm
★★★★★ ★★★★★ (1)
$373.00 USD
Nigara Hamono SG2 Raindrop Damascus Sakimaru Sujihiki 270mm - Ebony
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Nigara Hamono SG2 Raindrop Damascus Sakimaru Sujihiki 270mm - Ebony
$624.00 USD
Nigara Hamono SG2 Raindrop Damascus Sakimaru Sujihiki 300mm - Ebony
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Nigara Hamono SG2 Raindrop Damascus Sakimaru Sujihiki 300mm - Ebony
$632.00 USD
Shibata Koutetsu Chromax Sujihiki 240mm
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Shibata Koutetsu Chromax Sujihiki 240mm
★★★★★ ★★★★★ (1)
$297.00 USD
Shiro Kamo Blue 2 Kurouchi Sujihiki 270mm
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Shiro Kamo Blue 2 Kurouchi Sujihiki 270mm
★★★★★ ★★★★★ (1)
$220.00 USD
Shiro Kamo SG2 Black Damascus Sujihiki 270mm
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Shiro Kamo SG2 Black Damascus Sujihiki 270mm
$380.00 USD
Takeshi Saji R2/SG2 Damascus Sakimaru Sujihiki 240mm Blue Acrylic
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Takeshi Saji R2/SG2 Damascus Sakimaru Sujihiki 240mm Blue Acrylic
$654.00 USD
Tojiro Colour MV Sujihiki 270mm
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Tojiro Colour MV Sujihiki 270mm
$91.00 USD
Touroku Sakai Kagayaki VG10 Damascus Tsuchime Sujihiki 240mm
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Touroku Sakai Kagayaki VG10 Damascus Tsuchime Sujihiki 240mm
$182.00 USD $217.00
2 sizes available
Tsunehisa Blue 2 "Samurai" Sakimaru 270mm
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Tsunehisa Blue 2 "Samurai" Sakimaru 270mm
$304.00 USD
Tsunehisa Blue 2 "Samurai" Sakimaru 300mm
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Tsunehisa Blue 2 "Samurai" Sakimaru 300mm
★★★★★ ★★★★★ (2)
$342.00 USD
Tsunehisa Kurouchi Blue Super Tsuchime Sujihiki 270mm - Maple
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Tsunehisa Kurouchi Blue Super Tsuchime Sujihiki 270mm - Maple
$228.00 USD
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.