Sujihiki | Slicing Knife

Posted by Ramon Elzinga on

Sujihiki Knife


Blade Length: 260mm


Blade Height: 44mm

Blade: Damascus Steel (rain drop) 1085 or 15n20 

Handles: Rose wood. olive wood, walnut wood, ash wood, mahogany wood, black horn, stag deer antler, micarta sheet wood, dollar sheet wood or resin (various colors)


The sujihiki knife is intended for slicing boneless protein. In Japanese sujihiki translates to muscles cutter. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. 

A Sujihiki Japanese knife can be used for portioning and trimming raw meat, slicing roasts, making thin cuts of cured or raw fish as well as general preparation that needs a long slicing action. Sujihikis knives can be seen as a slicer; or, as a double bevelled version of the single bevel yanagiba famously used for preparing sushi.

Typically more length is preferred because it ensures that slices can be completed without resorting to sawing through the protein which can diminish the quality of the final product. These are long knives to cut meat, often in a draw cut. 

Sujihiki knives are primarily a slicing knife. The blade is typically thinner and made out of a hard steel, allowing for better edge retention. The bevel on the blade is sharpened at a steep angle, allowing for a precise cut. If you often cut and slice or fillet fishes, meats or hams a sujihiki knife is the best choice for your needs. 

The Sujihiki knife is a double edge slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness. The Sujihiki slicer can carve large roasts and other meats and fish, and can be used for thinly slicing other ingredients such as cucumbers or smoked salmon.

The Sujihiki knife is the Western-style equivalent of the more traditional Yanagi knife. There are quite a number of chefs that favor a Sujihiki as their "main" knife for basically every task, particularly in Japan.

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