Made in Japan
Sujihiki (Slicer)
A long, narrow knife made for smooth, precise slicing of cooked meats and fish.
Sujihiki means flesh slicer. It is the Japanese equivalent of a Western carving knife, with a long, thin double-bevel blade, usually 240 to 300mm. Its narrow profile reduces drag, so it can slice a roast, brisket, ham or side of salmon in one long stroke without tearing. Because it is double-edged, many Western-trained chefs also use it for slicing raw fish in place of a single-bevel yanagi.
Choose from Inox AUS-8 and AUS-10, VG-10 Damascus, Blue Steel, Ginsan and HAP40.
- Handcrafted in Japan
- 100+ years of mastery
- Free U.S. shipping over $100
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