A complete beast of a knife! This Japanese carving knife will make short work of any meat or fish you throw at it.
The long thin blade of the sujihiki means less passes through the meat or fish which results in no ridges and keeps the meat moist.
At a glance
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.
The technical bits
- Blade length 260 mm (Measurement of the cutting edge)
- Total length 390 mm (Blade + Handle)
- Blade width 2 mm (Measured where blade enters handle)
- Blade height 33 mm Heel to spine
- Total weight 146 grams
- Blade Material Stainless cutting edge, laminated in Stainless
- Style Japanese
- Handle Style Western
- Tang Style Full
- Left or right handed Both
Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.
What You Get
Elegant well-made white box with printed details in black and orange. Inside you'll find a cut-out inlay where the knife sits, secured by an orange and white ribbon. The blade is protected by a plastic cover.
What is a knife?
The sujihiki is the Japanese equivalent of a Western carving knife - slim and long to allow fewer passes of the blade through boneless pieces of meat it helps avoid tearing which gives a more succulent piece of meat as a result.
Still need some advice choosing the right knife?
We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.