Sujihikis

The sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, meat, and proteins without tearing. It is the double-bevel alternative to the yanagiba, making it the natural choice for sushi and sashimi prep as well as roasts and delicate proteins. We carry sujihiki knives from Tojiro, Kohetsu, Takayuki, Kato, Matsubara, Nigara, and Kikuichi in lengths from 240mm to 300mm across carbon, stainless, and Damascus steels.