Anywhere between 9.4 to 11.8 inches long, a Sujihiki kitchen knife is an essential tool for anyone serious about their slicing performance. It’s perfect for a variety of proteins, including fish, poultry, top sirloin, and more.
The modern Sujihiki is a Japanese slicing knife and somewhat of a hybrid between a Yanagiba and a Western-style carving knife. Most notably, a Yanagiba features only a single bevel, in contrast to the two bevels found on a Sujihiki knife.
The single bevel allows for far less friction when cutting — creating what is arguably the best sushi knife on the market — but it does mean that a Yanagiba comes in a right-handed or left-handed version and is also less versatile for other applications as it is more specifically designed for slicing sashimi.
A Sujihiki is specifically designed as a Japanese slicing knife for boneless meats, such as fish, top sirloin, turkey, and other poultry meat. It’s also a remarkably versatile blade for other applications; in a pinch, it can also be used as a general kitchen utility knife.
The better you care for your Sujihiki, the longer and better it will serve you. We recommend hand-washing your blade with warm water and then drying with a soft towel. Refrain from placing it in a dishwasher and store it in a dry environment, away from moisture. Periodic applications of Tsubaki Camellia Oil will also help prevent rust and corrosion.
Looking for an opportunity to add a Sujihiki knife to your collection? Hasu-Seizo offers an extensive range of blades, crafted by Japanese artisans. We also stock a variety of other slicers, including Shobu, Takohiki and Yanagiba.