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Japanese sujihiki knives are made specifically for slicing and are an ideal choice for creating uniform slices of raw fish and other proteins. Sujihiki knives tend to have a thinner blade and more narrow profile compared to European slicing knives. Japanese sujihiki knives are often made from harder steels, which are able to hold an edge longer. Japanese Sujihiki knives are a great replacement for a carving knife, thanks to the steeper blade angles that reduces cellular damage to cut surfaces, preserving texture and flavor.
Above, you will find Japanese slicing knives suitable for professional chefs and home cooks alike.