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Sujihiki (Slicing Knife)

The Sujihiki is the Japanese version of the slicing knife, but tends to have a thinner blade, sharper edge than Western versions. The long blade of the Sujihiki is ideal for thinly carving cooked and raw meats, as well as slicing terrines and patés. Some Sushi chefs prefer to use a Sujihiki instead of a Yanagi to slice Sashimi or fillet fish.

Sakai Takayuki Damascus Hammered VG-10 Sujihiki 240mm (9.4") with Wa-handle


SpecificationsStyle : SujihikiLength : 240mm (9.4")Weight : 4.4 oz (125g)Special Feature : 33 layer damascusBlade Steel Type : VG 10 SteelHandle material : Keyaki and Mahogany WoodHRC : 60Bevel Angle Ratio : 50/50 (available for left, right-handed)Cover...

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Sakai Takayuki Inox Sujihiki 240mm (9.4") Wa-Handle


SpecificationsStyle : SujihikiLength : 240mm (9.4")Weight : 4.0 ozBlade Steel Type : InoxHandle material : (Hō) Japanese MagnoliaBolster material : Water Buffalo HornHRC : 58-59Bevel Angle Ratio : 60/40Cover : Not includedBlade & HandleThis...

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