Sujihiki
MAKER
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Akira-Saku
iMade exclusively for Chubo, the Akira Saku line is completely hand-forged and shaped by 3rd generation blacksmith Shoji Yoshida using no automation in the process.
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Glestain
iGlestain knives feature a distinctive ‘scalloped’ appearance and are renowned for their superior performance. Glestain knives are tough, sharp and hold a great edge.
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Kagekiyo
iThis line is hand-forged in Sakai City by a collective of blacksmiths awarded the title Dentou Kogeshi, an honor reserved for the highest level of artisans and craftsmen. They are 100% handcrafted and feature expertly tapered blades.
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Karaku
iThis line is forged in the Tosa region of Shikoku by blacksmith Michikuni Tokaji, using Aogami #1. The dark, traditional kuroichi finish offers protection from discoloration.
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Kazan
iThe Kazan line is made exclusively for Chubo. A top choice in professional kitchens, Kazan knives are available in a wide range of steel types and finishes.
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Masamoto
iMasamoto Sohonten is known the world over for their fine kitchen knives. A fifth generation workshop and favorite of professional kitchens, we carry both western style and single edged Masamoto knives.
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Matsubara
iMatsubara knives are crafted by Katsuto Tanaka, a fourth-generation blacksmith working in Omura City, on the island of Kyushu, a region with a history of knife crafting that dates back hundreds of years.
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Misono
iMisono knives are known for the flawless fit and finish. Exceptional balance and a range of price points make them a popular choice for professionals and home cooks alike.
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Saji Takeshi
iMaster Blacksmith Saji Takeshi has built his career over forty years. First known for his fine hunting blades, Saji has recently gained renown for the hand-forged kitchen knives he painstakingly produces in his Takefu City workshop.
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Sakai Takayuki
iSakai City has a history of blade crafting spanning over 600 years. Some of Japan's finest blacksmiths work under the Sakai Takayuki umbrella. We carry 11 different lines, from stainless VG10 to Blue Steel Honyaki and everything in the middle.
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Shibata
iThe Shibata Koutetsu features laser thin blades hand-forged then hand sharpened by top craftsman, Takayuki Shibata. The Koutetsu line takes its name from Japan’s first ironclad ship.
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Tojiro
iTojiro knives offer exceptional value for the price. A favorite of line cooks, these knives get razor sharp and maintain a great edge even under professional use.
MATERIAL
BEVEL
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50/50 Right or Left Handed
iBlade is sharpened equally on both sides for right or left handed use.
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70/30 Right Handed
iBlade is sharpened and a steeper angle on the right side
STEEL TYPE
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Blue #1
iSimilar to Blue Steel #2, but with added Tungsten and Carbon for increased durability.
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Blue #2
iBlue Carbon Steels are a bit tougher with better edge retention than white steels.
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R2 / SG2
iThis ‘super steel’ is a stainless, powdered steel blend that gets very sharp and holds an edge for a long time.
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White #2
iSimilar in composition to White #1 but slightly less prone to chipping.
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Molybdenum
iMolybdenum is a popular stainless steel for kitchen knives because of its excellent hardness and durability and ease of sharpening and maintenance.
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VG10
iThis high quality stainless steel is one of the most widely used steel types, it is easy to sharpen, has solid edge retention while still being easy to sharpen. It is manufactured by the Takefu Special Steel Company and has an HRC of 60-61.
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Aogami Super
iThis blue steel is one of the most sought after in knife making because it’s tough, gets super sharp and holds an edge for a long time.
COLLECTION
Sujihiki Knives for Sale
Japanese sujihiki knives are made specifically for fileting meat and fish. This makes them an ideal choice for creating uniform slices of raw fish, roast meats and other proteins.
Sujihiki knives tend to have a thinner blade and more narrow profile compared to western-style slicing knives. These Japanese kitchen knives are often made from harder steel and feature a double bevel, which can hold an edge longer. They also feature a beautiful wood handle for comfort in the hand.
These knives are a great replacement for a carving knife, thanks to the steeper blade angles that reduces cellular damage to meat, preserving texture and flavor.
Choose from different blade lengths ranging from 9.4 inches to 10.6 inches.
Order Japanese Slicing Knives Online
These slicers make a great addition to anyone’s cutlery collection. They can help improve the dishes of professional chefs and home cooks alike.
Shop our collection of high-quality slicing knives made in Japan, now!