One of the most essential knives a chef and a cook can have is a Japanese slicing knife known as a Sujihiki knife. Using the best ingredients requires the right tools. From slicing filets of fish fresh from the fish monger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional. The Sujihiki slicer is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon. Yoshihiro Ice Hardened Stainless Steel Sujihiki slicing knives are perfect for table side carving during holidays and special occasions. the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
Our Yoshihiro Ice Hardened Stainless Steel Wa Sujihiki slicing knife is forged with a combination of the traditional styles of Japanese and Western slicing knives, with a long straight blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredients freshness. Our Wa Sujihiki knife is forged from a single piece of ice hardened Aus-10 stainless steel. Ice Hardening is a process where steel is quenched in temperatures below sub zero that helps draw out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. This knife is complimented with a traditional Japanese style handcrafted octagonal premium rosewood handle affixed with a double rosewood bolster. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use.