Sujihiki Knife

The Sujihiki is the Japanese equivalent of a Western carving or slicing knife, designed with a long, narrow profile and a low height. This slender geometry reduces surface tension, allowing the blade to glide through proteins with a single, clean draw. Unlike a single-bevel Yanagiba, the Sujihiki is typically double-beveled, making it a more versatile and accessible tool for slicing roasts, portioning raw fish, or carving poultry.

Its precision tip and lightweight balance offer incredible control, ensuring thin, uniform slices without tearing the delicate fibers of the meat. It is an essential addition for any chef seeking extremely precise performance.