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Double Bevel

Sujihiki

A double-bevel slicing knife similar to a Western slicer but with Japanese geometry. Excellent for carving meats and slicing fish with clean strokes....

#slicing #meat #fish #carving
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Blade Length

210mm - 300mm

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Primary Use

Slicing meat and fish

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Origin

Japan

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Best For

Carving roasts, slicing fish, charcuterie

menu_book About the Sujihiki

A double-bevel slicing knife similar to a Western slicer but with Japanese geometry. Excellent for carving meats and slicing fish with clean strokes.

compare_arrows Alternative Knives

Yanagiba

Single Bevel

Western slicer

help Frequently Asked Questions

What is a Sujihiki knife used for?

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A Sujihiki is best for Carving roasts, slicing fish, charcuterie. The typical blade length is 210mm - 300mm, and it originates from Japan.

What is the difference between a Sujihiki and a Western chef's knife?

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The Sujihiki is a traditional Japanese knife designed for Slicing meat and fish. Compared to Western chef's knives, Japanese knives like the Sujihiki typically use harder steel, have a thinner blade geometry, and are ground to a sharper edge angle (12-15° vs 20°).

How much does a good Sujihiki knife cost?

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A quality Sujihiki typically ranges from $50 for entry-level options (like Tojiro) to $500+ for hand-forged artisan knives. For most home cooks, excellent options are available in the $100-250 range from brands like Shun, MAC, and Miyabi.

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