Designed for carving, this truly makes light work of big pieces of meat. Looks stunning beautiful to boot.
Longer and thinner than a Gyuto (Japanese chef's knife), these Sujihiki knives make the perfect carving knife. The long, narrow blade allows for fewer strokes which limits drag to make cutting easier. The beautiful hammered finish also reduces the surface area meaning the meat has less to cling to.
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 266 mm (Measurement of the cutting edge)
- Total length 427 mm (Blade + Handle)
- Blade width 3 mm (Measured where blade enters handle)
- Blade height 40 mm Heel to spine
- Total weight 185 grams
- Blade Material Powder cutting edge, laminated in Stainless
- Hardness 61-62 HRC
- Style Japanese
- Handle Style Japanese
- Tang Style Half
- 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
Beautiful dark grey fibre boxes with the name in gold foil on the lid. On the inside you will find a red stepped inlay and your beautiful knife of course, wrapped in Japanese newspaper by the craftsmen who made it. So while not working on your knife skills you can catch up on your Japanese language skills. Talk about the gift that keeps on giving...
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.