Koi Damascus Sujihiki

Taking its shape from the traditional Yanagiba, the Sujihiki is designed for long sweeping cuts using the push or pull cutting method. Unlike its predecessor, it is double bevelled, allowing the knife to be thinner, lighter, and easier to sharpen. As its name suggests (Sujihiki translates to “muscle cutter”), it is designed to slice raw seafood and cooked meats, where its length allows you to slice in a single motion. ‘Sawing’ or repeated cuts mark the surface of meats, especially in sashimi preparation, so knives like the Sujihiki are preferred by sushi chefs and professionals.

To learn a little bit more about this stunning knife, have a look through the blogs below. We will be adding to this section frequently, so make sure to check in from time to time to find handy tips, recipes and more...