Sujihiki
Premium Japanese Sujihiki Knives for Sale
Japanese Sujihiki knives are designed for precision slicing, making them perfect for filleting meat, cutting raw fish, or carving roast meats with ease. Their long, slender blades deliver clean, even cuts while preserving the texture and flavor of the protein.
Sujihiki knives typically feature a thinner blade and narrower profile than Western-style slicers, allowing for more refined, controlled cuts. Crafted from Japanese steels and generally sharpened to a 50/50 bevel, they hold a razor-sharp edge longer. Featuring both western and traditional handles from a selection of wood and lacquer, these knives offer both comfort and elegance in the hand.
Sujihiki are an excellent alternative to Western carving knives, with steeper blade angles that reduce cellular damage and help retain the meat’s natural texture and juices.
Some Of Our Favorite Sujihiki Knives
Sakai Takayuki Sanpo White #2 Sujihiki 240mm
This Sujihiki features White #2 carbon steel for excellent edge retention and ease of sharpening, with a kasumi finish that highlights traditional craftsmanship. The 240mm length offers precision and control for slicing proteins. Its octagonal magnolia handle provides a comfortable grip and balance. This knife is ideal for those who want a light, responsive slicer with a classic aesthetic.
Matsubara Blue #2 Sujihiki 270mm
Hand-forged by fourth generation blacksmith Katsuto Tanaka in Omura City, Kyushu, this Sujihiki uses Blue #2 carbon steel for superior edge durability and cutting performance. The 270mm length makes it perfect for long, clean slicing motions on larger cuts of meat or fish. Its Nashiji finish adds a rustic look while helping reduce food sticking.
Kagekiyo White Steel #2 Sujihiki 270mm
This high-performance slicer features White #2 steel clad in soft iron with an elegant satin polish for a sleek, refined look. Its long, narrow blade excels at creating smooth, uniform slices with minimal resistance. The ebony and buffalo horn handle adds luxury and durability, making this knife a perfect choice for chefs seeking both precision and visual elegance in their slicing knife.
Order Japanese Slicing Knives Online
Whether you’re slicing roast beef, portioning fish, or preparing sashimi, a high-quality Sujihiki knife brings precision and elegance to every cut. Designed for professional chefs and passionate home cooks alike, these Japanese slicers offer exceptional sharpness, balance, and control. Explore our curated selection of handcrafted Sujihiki slicing knives and upgrade your cutlery today.
FAQs
What is a Sujihiki?
A Sujihiki is a Japanese knife type designed for cutting thin, even slices of meat, poultry, and fish with minimal resistance and clean presentation.
When should you use a Sujihiki?
Use a Sujihiki when slicing or filleting cooked or raw proteins, especially for precise, smooth cuts where presentation matters—like carving roasts or slicing sashimi.
What is the difference between a Sujihiki and a carving knife?
While both are used for slicing meat, a Sujihiki is typically thinner, lighter, and has a sharper edge for more delicate, refined slicing, whereas Western carving knives are heavier and may be less precise.
What is the difference between Kiritsuke and Sujihiki?
A Kiritsuke is a versatile hybrid knife often used for slicing and vegetable prep, with a flatter edge and angled tip, while a Sujihiki is dedicated to slicing proteins and has a long, narrow blade with a pointed tip.
What are Sujihiki knives made out of?
Sujihiki knives are commonly made from high-carbon stainless steel or traditional carbon steel, offering excellent edge retention and sharpness, often crafted using Japanese forging techniques.