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The Japanese have been making knives for over 3000 years, and they are still going strong. The Sujihiki started out as a combination of Yanagida-style single-beveled blades to slice sushi with or carve the meat into fancy shapes.
By adding a second bevel to the cutting edge you have a blade that can slice through meats easily while also being sharp enough on top not only to slice up vegetables like tomatoes in seconds flat; you'll have no problem chopping onions or garlic either!
The Sujihiki knife has a thin, long blade that minimizes friction and drags to make it easier for you to slice your food with less effort. With its narrow width and a 9-12-inch overall length, a long thin cut is possible and the meat will simply fall away from the blade.
Knives are an essential part of any kitchen. Some have decorative finishes, such as Damascus cladding or fluting along the blade - all designed for enhanced food release properties in varying degrees.
The Sujihiki is a traditional sushi blade that can be used for trimming other proteins or slicing boneless cuts of meat, fish, and poultry. It has an ideal weight with medium flex to it, making this tool perfect when you need precision work on your dish but also doesn't require too much effort from the cook!
Whether you are BBQ'n your best brisket or carving Thanksgiving turkey the reduced friction over a carving knife will help you hold the flavor of proteins and be ready to slice veggies in short order.
We've gathered a list of Sujihiki knives fit for professional chefs but these knives will produce greater results at home than you ever imagined. So go ahead an check them out and get yours ordered today!
Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Sujihiki
- Kurouchi translates as “Black-Forged” and this unique style of forging offers a characteristic look and an unpolished rustic aesthetic finish to the blade. With an HRc of 62-63, the core of Blue Steel #2 is prized for its high edge retention and provides an extremely sharp edge that is able to maintain its sharpness over an extended period of time. The Kurouchi Stainless Cladding allows the blade to be more forgiving to moisture while still having superior edge retention and sharpness intact.
- Our Yoshihiro Kurouchi Stainless Clad Knives are clad in 2 layers of full Kurouchi stainless steel that provide durability and protection without sacrificing its sharp cutting edge. Traditional Kurouchi knives will always be made out of highly reactive carbon steel but this knife is exceptional in that the Kurouchi finish is on the Stainless Cladding which is a new development in modern metallurgy and is highly rare and difficult to forge.
- The Sujihiki Kiritsuke slicer is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon. From slicing filets of fish fresh from the fishmonger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
- Proudly made in Japan and not mass-produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
- Traditional Japanese knife-making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use it on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation along the knife's edge.
Shun Cutlery Premier Slicing 9.5"
Shun Cutlery has long been a choice of leading professional chefs and is well suited for home cooks that want the choice of having premium kitchen knives.
- SLICING KNIFE: Create beautiful, thin, even slices of steak, brisket, chicken, and more in a single strike with the Shun 9.5-inch Premier Slicing Knife.
- IDEAL MEAT KNIFE: The long, narrow blade of this kitchen knife allows you to make a cleaner cut – keeping more of the juice and flavor inside the meat.
- HIGH-QUALITY CONSTRUCTION: Constructed from Shun's proprietary VG-MAX cutting core and clad in 68 layers of stainless Damascus with a hammered TUSCHIME finish, this carving knife is corrosion and stain resistant with a strong, razor-sharp edge.
- BEAUTIFUL, DURABLE HANDLE: The walnut-finished, contoured Pakkawood handle resists moisture, offers precise control, and is comfortable to use.
- TRADITIONAL, ARTISAN CUTLERY: Inspired by the traditions of ancient Japan, Shun knives are handcrafted by highly skilled artisans to produce blades of unparalleled quality and beauty.
Yoshihiro VG-10 46 Layers Hammered Damascus Sujihiki
- Forged and hammered with 46 layers of steel in the Damascus tradition with a VG-10 Core, the VG-10 Hammered Damascus Series has been a perennial best-seller, combining performance, beauty, and extraordinary value.
- The Sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient’s freshness. The Sujihiki slicer can carve and fabricate large roasts and other meats and fish, and can be used for thinly slicing other ingredients such as cucumbers or smoked salmon.
- From slicing filets of fish fresh from the fishmonger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
- Proudly made in Japan. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade.
- Perfect for both commercial kitchens and at home! Traditional Japanese knife-making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use it on objects such as bones, nutshells, and frozen foods.
Miyabi Kaizen Slicing Knife
- VG10 super steel
- Authentic thin Japanese blade profile
- Hand-honed using the three-step Honbazuke process to a 9.5 to 12-degree edge
- CRYODUR blade, ice-hardened to Rockwell 60
- 65-layer flower Damascus design with katana edge
- Traditional Japanese D-shaped black linen Micarta handle
- Handcrafted in Seki, Japan
YOSHIHIRO Ice Hardened High Carbon Stainless Steel Wa Sujihiki
- Grade: Ice Hardened High Carbon Stainless Steel / Knife Type: Sujihiki (Slicing Knife)
- Steel Type: Aus-8 Stain Resistance Steel
- Blade: Double-Edged / Blade Length: 9.5"(240mm)
- BOLSTER: Double Redwood (BOLSTER COLOR -VARIES) / Handle Material: Octagonal Shaped Rosewood
- Hardness Rockwell C scale: 60 / Saya Cover: Lacquered Magnolia wooden Saya Included
Tojiro DP Sujihiki Slicer - 10.5"
- Stain-resistant slicing knife
- Usable to both left and right-handed users as it's even edged
- size 10.5" inches
Yoshihiro Cutlery Hammered Damascus
- 16 Layers of VG-10 Hammered Damascus
- Stain-Resistant, Blade may appear darker in the picture due to lighting conditions
- Double-Edged Blade
- Mahogany Handle
- Hardness Rockwell C Scale: 60
Enso HD 9" Slicing Knife
- Handcrafted Japanese slicing knife with a VG10 steel cutting core for excellent edge retention; Rockwell Hardness 61
- 37-layer stainless Damascus blades with hammered (tsuchime) finish
- Black canvas micarta handle for a similar look and feel to wood without the worry of cracking
- Double bevel edge for both right and left-handed use; Perfect for carving roasts, turkey, ham, and more
- Made in Seki City, Japan with a lifetime warranty
DALSTRONG Ultimate Sujihiki
- A Dalstrong culinary revolution combining outstanding and award-winning craftsmanship, cutting-edge breakthrough technology, awe-inspiring design, and the absolute best materials available. Peak performance never looked so good at this price.
- Unrivaled Performance: Ruthlessly sharp scalpel-like edge is hand-finished within a staggering 8-12°degree angle per side. Nitrogen-cooled for enhanced harness, flexibility, and corrosion resistance. Full tang for superb robustness and triple riveted for even more resilience. This lengthy blade offers surprising versatility and is suitable for a variety of tasks, including carving roasts, slicing BBQ, shawarma, and salmon, and prepping large fruits and vegetables such as squash, pumpkin, and watermelon.
- Dalstrong Power: Ultra sharp AUS-10V Vacuum Treated Japanese super steel cutting core at 62+ Rockwell hardness for extraordinary performance and edge retention. 67 layers of premium high-carbon stainless steel for exceptional strength, durability, and stain resistance. This uniquely designed slicer features a slightly curved belly, and a more narrow tip, affording unexpected maneuverability for the length.
- Engineered to Perfection: Ultra-premium G-10 handle is impervious to heat, cold, and moisture. Military-grade with life-long durability. Hand-polished ergonomic handle shape is engineered for superior hand control, agility, and comfort. Create beautifully long, thin, uniform slices without tearing or shredding in one easy, single stroke.
- Dalstrong Trust: We know you'll love it! 100% SATISFACTION OR MONEY BACK GUARANTEE, try it risk-free. LIFETIME WARRANTY against defect.
Cangshan J Series X-7 Steel Sashimi
- Hand-crafted knives Forged from 67 Layers of special formula Cangshan X-7 Damascus Steel for incredible durability, stain resistance, and exceptional edge retention. 2017 Red Dot Design Award Winner, IDEA Award Finalist, 2018 German Design Award Winner. USPTO Patented Design.
- Each blade goes through an (ultra6) stage heat treatment ensuring every blade maintains its strength and function. Hand sharpened to a 16-degree angle per side.
- Well-balanced 5.5" handle and 10" blade with HRC 60 +/- 2 on the Rockwell Hardness Scale. Includes a fitted dark Walnut wood magnetic Saya-style sheath to protect the knife blade. Handcrafted by skilled bladesmiths, each precisely balanced knife pairs exceptional performance with timeless design.
- Strong magnets are embedded into the edge of the Saya sheath to hold onto the spine of the knife. An innovative and stylish way to protect your blades and fingers.
- NSF International Certified. Lifetime Warranty against manufacturer defects. Wash knives with warm water and a little detergent, rinse carefully, and dry with a towel.
DALSTRONG Yanagiba Sushi & Slicing Knife
- Outstanding craftsmanship, cutting-edge technology, stunning design elements, and premium materials. Peak performance has never looked so good at this price.
- Incredibly razor sharp, full-tang, imported high-carbon German steel with a hand-polished edge at 16-18 degrees per side. Precisely tempered and stain resistant.
- Award-winning design, with satisfying heft, premium materials, and quality feel. The Premium G10 Garolite handle is triple-riveted with a grip that ensures comfort and maneuverability. Laminated and polished for a sanitary build, perfect for busy kitchens
- Engineered to perfection at 56+ Rockwell hardness and hand-polished to a satin finish. Carefully tapered for improved hardness, flexibility, and minimal slicing resistance. Tall blade height provides useful knuckle clearance. National Sanitation Foundation (NSF) certified.
- See why thousands of professional chefs and home cooks love and trust the DALSTRONG DIFFERENCE. 100% SATISFACTION OR MONEY-BACK GUARANTEE
