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Carving Knives

Carving Knives

Carving knives or slicers are used to portion proteins before cooking or to portion and present proteins when they are done cooking. On Chef Knives to Go the most common slicer is the Japanese style sujihiki. The sujihiki is a double bevel variant on the traditional single bevel yanagiba used in the preparation of sushi. Slicers are typically long flat knives that are short in height. The length allows the cook to produce clean cuts by cutting entirely through their product in a single fluid motion. While slicers are primarily used for proteins, some users find these knives comfortable and adaptable as general purpose kitchen knives as well.

Sugimoto Suuji-hiki 240mm

Sugimoto Suuji-hiki 240mm

$194.95
Out of Stock
Fujiwara Carbon Sujihiki 270mm

Fujiwara Carbon Sujihiki 270mm

$83.00
Out of Stock
Konosuke HD2 Sujihiki 270mm

Konosuke HD2 Sujihiki 270mm

$270.00
Out of Stock
Misono UX10 Sujihiki 270mm

Misono UX10 Sujihiki 270mm

$283.10
Out of Stock
Richmond AS Laser Sujihiki 270mm

Richmond AS Laser Sujihiki 270mm

$230.00
Out of Stock
Richmond Damascus Sujihiki 270mm

Richmond Damascus Sujihiki 270mm

$299.95
Out of Stock
Konosuke HD2 300mm Sujihiki

Konosuke HD2 300mm Sujihiki

$300.00
Out of Stock
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