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.

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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Sujihiki Knife

Frequently Asked Questions about Sujihiki Knife

What is the size and shape of a sujihiki?

Can I use a sujihiki for meat and fish?

Browse by Blacksmith | Brand

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