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.

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9 of 98 products

Tsunehisa AUS8 Sujihiki 240mm
Tsunehisa AUS8 Sujihiki 240mm
In stock – Ready to dispatch
Tadafusa Hocho Kobo Yanagiba 210mm
Tadafusa Hocho Kobo Yanagiba 210mm
In stock – Ready to dispatch
Tojiro DP Sujihiki 270mm
Tojiro DP Sujihiki 270mm
In stock – Ready to dispatch
Sakai Takayuki 45 layer Damascus Sujihiki 240mm
Sakai Takayuki 45 layer Damascus Sujihiki 240mm
In stock – Ready to dispatch
Nakamura Hamono Kaishin Ginsan Sujihiki 240mm
Nakamura Hamono Kaishin Ginsan Sujihiki 240mm
In stock – Ready to dispatch
Tsunehisa VG10 Nickel Damascus Sujihiki 240mm
Tsunehisa VG10 Nickel Damascus Sujihiki 240mm
In stock – Ready to dispatch
Sakai Takayuki - VG2/VG10 Coreless Kengata Sujihiki 270mm
Sakai Takayuki - VG2/VG10 Coreless Kengata Sujihiki 270mm
In stock – Ready to dispatch
Hatsukokoro Shirasagi White #2 Yanagiba 330mm
Hatsukokoro Shirasagi White #2 Yanagiba 330mm
In stock – Ready to dispatch
Masamoto KS Yanagiba 240mm (White #2)
Masamoto KS Yanagiba 240mm (White #2)
In stock – Ready to dispatch

Choosing the perfect knife & accessories

We've helped thousands of customers choose their perfect knife and kitchen accessories since 2011 and we're here to help you too.

Read our guide to choosing a Japanese knife and don't hesitate to contact us if you have any questions!