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From our blog

Japanese boning knife: what makes it different and which to choose

Japanese boning knife: what makes it different and which to choose

Discover what sets a Japanese boning knife apart, which styles suit different tasks, and how to find the right blade for your kitchen.

Read moreabout Japanese boning knife: what makes it different and which to choose

Gestura spoon and kitchen tools: designed for cooks who care

Gestura spoon and kitchen tools: designed for cooks who care

Discover the Gestura spoon and full range of Gestura kitchen tools at Cutting Edge Knives. Beautifully made, chef-approved accessories for every kitchen.

Read moreabout Gestura spoon and kitchen tools: designed for cooks who care

Nigara Hamono: over 350 years of Japanese blade making

Nigara Hamono: over 350 years of Japanese blade making

Discover Nigara Hamono, a historic Japanese knife maker with roots in Aomori Prefecture dating back 350 years. Shop their knives at Cutting Edge Knives.

Read moreabout Nigara Hamono: over 350 years of Japanese blade making

Japanese steel explained: what makes it different and why it matters

Japanese steel explained: what makes it different and why it matters

Discover what makes Japanese steel so special for kitchen knives, from carbon alloys to stainless options. Shop handmade Japanese knives at Cutting Edge Knives.

Read moreabout Japanese steel explained: what makes it different and why it matters

Frequently Asked Questions about Sujihiki Knife

What is the size and shape of a sujihiki?

Most sujihiki typically have blade lengths ranging from around 240mm to 330mm although there are some shorter and longer but this is the most common size range. Their thin and sharp blade and narrow tip allow for superior performance when you slice larger pieces of meat and other proteins in a single pass which helps prevent cellular damage to the proteins when compared to shorter kitchen knives making several passes back and forth when slicing.

Can I use a sujihiki for meat and fish?

You can use a sujihiki to slice and prepare both meat and fish although more typically if you are preparing sushi or sashimi a single bevel yanagiba knife would be the most appropriate knife for this but if you need a more versatile slicing knife for home or occasional use then the sujihiki is a versatile option.

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