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Carving & Slicing

When you cut large pieces of protein such as your Sunday roast or a large piece of fish, you need a long and thin knife that is able to draw through the food in a smooth, single slice to avoid tearing the food and breaking down the proteins and making it ragged.
Tsunehisa SK5 Sujihiki 270mm
£90.00 — Sold Out
Tsunehisa AUS8 Sujihiki 240mm
£130.00 — Sold Out
Tsunehisa Ginsan Nashiji Sujihiki 240mm
£140.00 — Sold Out
Tsunehisa AUS8 Sujihiki 270mm
£140.00 — Sold Out
Tsunehisa V1 Sujihiki 270mm
£145.00 — Sold Out
Tsunehisa Ginsan Migaki Sujihiki 240mm
£150.00 — Sold Out
Sakai Takayuki Moonlit Waves Green Sujihiki 240mm
£150.00 — Sold Out
Tsunehisa AS Sujihiki 240mm
From £155.00 — Sold Out
Tsunehisa VG10 Tsuchime Sujihiki 240mm
£150.00 — Sold Out
Tadafusa Hocho Kobo Yanagiba 210mm
£150.00
Tsunehisa Ginsan Nashiji Sujihiki 270mm
£155.00 — Sold Out
Sakai Takayuki Moonlit Waves Sujihiki 240mm
£160.00 — Sold Out
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