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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 AS Migaki Sujihiki 240mm
£160.00 — Sold Out
Nakamura Hamono Kaishin Blue #2 Kurouchi Sujihiki 270mm
£133.33 — Sold Out
Tojiro DP Sujihiki 270mm
£133.33
Nakamura Hamono Kaishin White #2 Kurouchi Sujihiki 270mm
£137.50 — Sold Out
Tsunehisa AS Sujihiki 270mm
£137.50 — Sold Out
Sakai Takayuki 33 layer Damascus Sujihiki 240mm
£141.67 — Sold Out
Tsunehisa AUS10 Tsuchime Sujihiki 240mm
£170.00
Hatsukokoro Hayabusa AS Sujihiki 270mm
£141.67 — Sold Out
Sakai Takayuki 45 layer Damascus Sujihiki 240mm
£145.83 — Sold Out
Hatsukokoro Kumokage Blue #2 Kiritsuke Sujihiki 250mm
£145.83 — Sold Out
Hideo Kitaoka Blue #2 Yanagiba 210mm
£145.83 — Sold Out
OUL Sakai Super Blue Sujihiki 270mm
£175.00 — Sold Out
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