Sujihiki Slicer Knife

The Sujihiki blade has a narrow width and short height which allows for less surface area and less friction when slicing through meat and fish.

Sujihiki Knives

Frequently Asked Questions

Spanning anywhere from 9.5 to 12.5 inches long, a Sujihiki kitchen knife is an essential tool for anyone serious about their slicing technique. With a narrow width and short height, a Sujihiki slicer has minimal surface area and a sharp edge, which allows for less friction when you’re using it to slice through meat and fish alike.

The modern Sujihiki slicer is actually something of a hybrid between a Yanagiba slicer and a Western-style carving knife. Though the two styles of knife are very similar at a glance, closer inspection reveals a number of differences. Perhaps most notably, a Yanagiba slicer features only a single bevel, in contrast to the two bevels found on a Sujihiki.

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.

A Sujihiki knife is probably best known for being used as a slicer for boneless cuts of meat; it’s an incredibly useful tool for creating fish fillets, sushi and sashimi. Additionally, it can also be used for carving roasts such as top sirloin, tri-tip or poultry. But though these are its primary functions, there are a number of reasons to buy a Sujihiki knife. It’s also a remarkably versatile blade for other applications; in a pinch, it can also be used as a Gyuto chef’s knife or a general kitchen utility knife.

Caring for a Sujihiki knife properly is crucial to guarantee its performance for many years. We recommend that you hand wash your blade with warm water and then dry with a soft tea towel. It should never be placed in a dishwasher, and it should be stored in a dry environment, away from moisture. Periodic applications of Tsubaki Camellia Oil will also help prevent rust and corrosion.

If the knife you are purchasing is high carbon steel, then we recommend wiping off excess moisture immediately after use as they are more prone to corrosion. High carbon knives will have the tendency to form a patina, this is not bad and actually can help protect the blade from rust.

Your blade should also be periodically sharpened with a whetstone; this will provide better quality edge and last longer than an electric sharpener or honing rod.

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.