Sujihiki (Slicer)

A long, narrow knife made for smooth, precise slicing of cooked meats and fish.

Sujihiki means flesh slicer. It is the Japanese equivalent of a Western carving knife, with a long, thin double-bevel blade, usually 240 to 300mm. Its narrow profile reduces drag, so it can slice a roast, brisket, ham or side of salmon in one long stroke without tearing. Because it is double-edged, many Western-trained chefs also use it for slicing raw fish in place of a single-bevel yanagi.

Choose from Inox AUS-8 and AUS-10, VG-10 Damascus, Blue Steel, Ginsan and HAP40.