Collection: Sujihiki Knives (Carving Knife)

The Sujihiki knife is a long double-beveled chefs knife, that is made to be thin and narrow. This design makes it quite light and nimble, even with it's length. Traditionally, the Sujihiki is used as the home cook version of a yanagiba knife (used for sashimi preparation), as this style of blade works well for any number of slicing duties.

Sujihiki in Japanese literally translates to “flesh slicer”, reflecting it's primary use for finely slicing thin and straight slices of both boneless fish and boneless meat. The double-beveled blade means it has bevel on both sides of the knife edge, making it great for slicing and easy to use for both left- and right-handed cooks.The length of Sujihiki blades vary from 210mm to 360mm, though the most commonly used lengths include 240mm, 270mm, and the 300mm.

Our Sujihiki Japanese kitchen knives come in a range of steels and wood handle designs, including Western style handles and more traditional octagonal handles. This style knife is ideal for experienced home cooks and amateur chefs looking to elevate their cooking experience.