What is a Sujihiki Slicer?
Yoshihiro Cutlery
The sujihiki (筋引き), or “flesh slicer,” is a Japanese slicing knife designed specifically for slicing through tender meats. With its long, narrow profile and razor-sharp edge, the sujihiki excels at tasks such as carving roasts, portioning meats like turkey or brisket, and creating perfect slices of holiday meats. Its double-beveled edge and slim geometry reduce friction, allowing for smooth, single-stroke slicing with minimal resistance, making it ideal for tender cuts of meat.
While the sujihiki is not typically recommended for beginners, it is an excellent addition to a well-rounded knife collection, especially if you already own versatile knives like a gyuto or petty. Its refined design makes it a favorite for chefs who value precision and presentation, as well as a standout gift for culinary enthusiasts.
Key Features of a Japanese Sujihiki Slicer Knife
- Blade Length: Typically ranges from 9.5 to 12 inches, providing enough length for clean, uninterrupted slicing motions.
- Blade Material: Made from premium steels like high-carbon stainless, VG-10, SG2, SLD, ZDP, and HAP40, offering lasting sharpness and corrosion resistance.
- Edge Geometry: Double-beveled with a fine edge and minimal thickness—ideal for precise cuts through tender meat without tearing.
- Weight & Thickness: Lightweight and slim, offering better control and reducing fatigue during extended prep sessions.
- Edge Retention: Exceptional edge retention with harder steels, meaning less frequent sharpening when properly maintained.
- Handle Options: Available in wa-style (octagonal or D-shaped) and Western-style handles to suit personal grip and balance preferences.
Sujihiki vs. Yanagi Knife
While the sujihiki and yanagi may appear similar at first glance, their intended use and construction are quite different. The sujihiki is a versatile, double-beveled slicer designed specifically for slicing tender meats. It excels in tasks like carving roast beef, slicing ham, and preparing other proteins, with a double bevel making it easier for most users to control.
The yanagi, on the other hand, is a specialized, single-bevel knife primarily designed for slicing raw fish. The yanagi's extra-long blade and ultra-fine edge allow for precise, single-stroke cuts with minimal damage to delicate fish flesh, making it the tool of choice for sushi chefs preparing sashimi. The yanagi's single bevel offers advantages in this particular context, but it’s more difficult to control for first-time users and lacks the versatility of the sujihiki when it comes to slicing meats.
One key difference is that the yanagi features a hollow side, the urasuki side, which helps with its ability to cut through fish more easily. The sujihiki lacks this feature but is designed for use with meats and is more user-friendly for those new to Japanese knives.
Historically, Japan’s smaller landmass meant that beef and other meats weren’t as common as fish, which is why the yanagi became the primary tool. However, these days, many chefs use the yanagi to cut meat as well. If there’s no bone involved, the yanagi performs much better due to its ultra-sharp and thin profile.
How to Use a Sujihiki Slicer Knife
Using a sujihiki effectively requires long, smooth slicing strokes. Let the sharpness and weight of the blade do the work—avoid sawing or applying excessive pressure. The sujihiki is made to glide effortlessly through tender meat, allowing for clean, precise cuts. It's perfect for presentation-focused slices of roast meats and holiday cuts, as well as trimming fat or skin with control and finesse.
Care and Maintenance Tips
- Always hand wash—never place your knife in the dishwasher.
- Dry immediately after washing to prevent rust and staining.
- Do not use on bones or frozen foods to protect the fine edge.
- Sharpen with a whetstone; avoid honing rods or pull-through sharpeners.
- Store using a saya sheath or magnetic strip to protect the edge.
Why Choose a Yoshihiro Sujihiki Knife?
At Yoshihiro Cutlery, every sujihiki knife is crafted with precision and care, combining traditional Japanese craftsmanship with modern innovation. Handcrafted by expert artisans, our sujihiki knives offer exceptional slicing performance, balance, and aesthetic beauty. Whether you're working in a professional kitchen or preparing a special meal at home, a Yoshihiro sujihiki helps elevate every cut.
