What Is a Sujihiki Knife Used For?

A sujihiki is a Japanese slicing knife designed for precise cuts of meat (both cooked an raw) as well as raw fish for a number of preparations.  A sujihiki has a long, narrow blade for clean, even slices with minimal resistance. The short blade height creates less drag and friction as the knife glides through the ingredient.  It is an Ideal knife for tasks like slicing raw fish for sashimi, sushi and crudo, for filleting fish and carving roasts or briskets.

Sujihikis usually have a double-bevel edge, (meaning it’s sharpened on both sides for use by both right and left handed user) making it more versatile than traditional single-bevel Yanagiba or kiritsuke knives.

They are a favorite knife among sushi chefs and professional carvers for its sharpness and control.

What Is a Sujihiki Knife?

The term sujihiki comes from the Japanese for "suji: sinew and hiji: puller" for the ease with which it can cut through muscle fibers.  In Japan it is used for slicing boneless proteins with extreme accuracy and precision.

Sujihikis are similar in function to the Western style carving knife but crafted with Japanese steel, craftsmanship and blade geometry.

It is believed that the sujihiki is based on traditional single edged slicing knives like a yanagi, but the result is a thinner, lighter knife that is easier to use and maintain.

Key Features of a Sujihiki Knife

Blade Length: Typically ranges from 240mm to 300mm for optimal slicing.

Blade Material: A range of options including high-carbon steels like aogami blue steel, damascus folded steel,as well as several stainless steel options.

Edge Type: Double bevel, making it easier to sharpen and use for both left and right-handed users.

Handle Styles: Traditional Japanese (wa-handle) or Western (yo-handle).

Thin, Long Profile: Designed to minimize drag and maintain structural integrity of food.

Primary Uses of a Japanese Sujihiki Knife

Filleting fish and preparing sashimi.

Slicing large cuts of meat like brisket, ham or prime rib.

Creating thin slices of cooked steak.

Carving poultry and boneless roasts.

Achieving clean, uniform slices without tearing the protein.

Common among professional chefs and ideal for special occasion prep at home.

When Should You Use a Sujihiki Knife?

During meal prep involving large cuts of meat or slicing fish.

The longer blade and sharp edge can be used when skinning large portions of fish

Best used with a proper cutting board and in a single, smooth slicing motion.

Not designed for bone-in meat or chopping tasks.

Sujihiki Knives vs. Other Specialty Knives

A sujihiki can be considered a specialty knife, because its use case is more limited than an all purpose knife. Here are some details on how they compare to other knife types.

H3: Sujihiki vs. Carving Knife or Western Slicer

Carving knives are often heavier, with a thicker spine and made from a softer steel. Carving knives often have a wider rounding belly for a cutting edge. Sujihiki knives are very lean, with a sharper, thinner edge for cleaner cuts.

Japanese sujihiki have superior edge retention due to the quality and properties of Japanese steel, whether a high-carbon or stainless steel blend. Sujihiki tend to have steeper blade angles for more precise cuts.

In general, Japanese kitchen knives are lighter in weight and feature finer craftsmanship and blade geometry for a high level of precision. Learn more about the differences between Japanese and Western knives on our blog.

Sujihiki vs. Gyuto

A Gyuto chef’s knife, like a santoku is considered an all-purpose knife that can handle a wide range of tasks, while a sujihiki is a specialized slicer. Sujihiki offers more precision for proteins, while a Gyuto can handles more varied kitchen tasks including chopping vegetables.

How to Care for Your Sujihiki Knife

Hand-wash only with mild soap and dry immediately.

Use a wooden or soft synthetic cutting board to prevent chipping.

Sharpen regularly using a whetstone.

See our guide on sharpening knives with a stone

Store in a sheath or knife block to protect the edge.

How to Choose the Right Sujihiki Knife for You

Consider your primary use: fish, meat, or both.

Choose a length that matches your comfort level and kitchen space.

Select a steel type based on sharpening preference and maintenance.

FAQs About Sujihiki Knives

When should you use a Sujihiki?

A sujihiki is the perfect choice when making thin slices of raw or cooked proteins like steak and chicken, as well as raw fish for sushi or sashimi.

What is the difference between Sujihiki and carving knife?

The sujihiki and the Western carving knife serve similar purposes—slicing meat and fish—but they differ in design, usage style, and origin. A carving knife is usually heavier, shorter, has a thick spine and rounder belly.

What is the best length for Sujihiki?

Sujihikis are usually between 230mm and 300mm in length. The best choice depends on personal preference. Choose a length that suits the ingredients you cut most often and are able to maintain good control of while slicing.

How do you pronounce Sujihiki?

SUE-GEE-HE-KEY

How does it compare to Gyuto and Western slicers?

A sujihiki has a longer and thinner blade that a gyuto, or Japanese chef knife. A western slicer, or carving knife is heavier than both with a more rounded cutting surface.

Shop Sujihiki Knives at Chubo Knives

Explore our curated collection of Sujihiki knives.

Find both affordable and premium handcrafted models.

Learn more about Japanese knife craftsmanship in our Ultimate Guide to Japanese Kitchen Knives.