Sujihiki Knives (Slicer Knives)
SUJIHIKI SLICER KNIFE
A Sujihiki practically glides through meat due to its narrow width and short height, allowing for less surface area and less friction when slicing. Typically, a Japanese chef would use a Sujihiki to slice through delicate fish in a single, clean stroke and end up with the perfect cut of sashimi. This technique helps preserve flavor and texture, especially for food served raw.
Sujihiki knives are ideal for slicing, whether that be slicing fish filets, sushi, and sashimi. As a fairly long knife, the Sujihiki is also useful for carving large roasts, such as top sirloin, tri-tip, and poultry. It’s similar in function to a Yanagiba in that they’re both Japanese slicing knives. However, the Sujihiki has a Western-style double-bevel blade, while the Yanagiba has a traditional single-bevel knife.
SUJIHIKI SLICER KNIFE
A Sujihiki practically glides through meat due to its narrow width and short height, allowing for less surface area and less friction when slicing. Typically, a Japanese chef would use a Sujihiki to slice through delicate fish in a single, clean stroke and end up with the. . . Show More >
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History of the Sujihiki Knife
In Japanese, Sujihiki translates to “muscle cutter.” It likely originated in Japan during the Meiji era (1868-1912), along with a number of other knife designs.
The Sujihiki is the Japanese answer to a Western-style carving knife. Indeed, it is perfect for slicing through brisket and other similar cuts of meat. Today, you’re likely to find a Sujihiki knife in many professional kitchens. As a beautifully designed, versatile blade, it makes an excellent, useful addition to any home cook enthusiast’s or professional chef’s knife set.
Explore Quality Japanese Craftsmanship at Hasu-Seizo
Traditional knifemaking is a treasured art in Japanese culture. Bladesmiths train for decades to master the skills that their predecessors excelled at centuries ago. However, Japanese craftsmanship is also characterized by its ability to adapt and enhance the best of international influences to create a peerless product. The Sujihiki, inspired by Western-style carving knives, is an excellent example of that.
Explore the work of venerated knifemakers from across Japan, including Kaneshige Hamono, Sawakazuma, Misuzu Hamono, as well as that of Sakai Takayuki, our family brand. Choose from a range of knife styles, including Yanagiba, Gyuto, Sanotku, Deba, Nakiri, and more to add to your collection.
History of the Sujihiki Knife
In Japanese, Sujihiki translates to “muscle cutter.” It likely originated in Japan during the Meiji era (1868-1912), along with a number of other knife designs.
The Sujihiki is the Japanese answer to a Western-style carving knife. Indeed, it is perfect for slicing through brisket and other similar cuts of meat. Today, you’re likely to find a Sujihiki knife in many professional kitchens. As a beautifully designed, versatile blade, it makes an excellent, useful addition to any home cook enthusiast’s or professional chef’s knife set.
Explore Quality Japanese Craftsmanship at Hasu-Seizo
Traditional knifemaking is a treasured art in Japanese culture. Bladesmiths train for decades to master the skills that their predecessors excelled at centuries ago. However, Japanese craftsmanship is also characterized by its ability to adapt. . . Show More >