Sujihiki Knives

Sujihiki Knives - Japan's double-bevel slicer for meat & fish

A Sujihiki is a long, narrow, double-bevel Japanese slicing knife built to cut meat and fish in a single smooth draw rather than a sawing motion - keeping the surface clean and preventing the ragged edges a shorter or duller blade would leave. At 24–30 cm, its name literally means "flesh slicer."

Often described as the double-bevel counterpart to the Yanagiba, the Sujihiki is easier to sharpen and maintain, making it a favorite among home cooks and Western-trained chefs alike.

What is a Sujihiki knife used for?

A Sujihiki carves roasts, portions large cuts of meat, fillets and skins fish, and slices cold cuts or smoked meat for serving. Its narrow profile means less food sticks to the blade as you cut, which is especially useful for sashimi-style preparations where clean presentation matters as much as the cut itself.

Sujihiki blade design and brands

Our range includes blades from Sakai Kikumori, Seki Kanetsugu, and Toshihiro Wakui, alongside Aogami Super and VG-10 options from Takahisa and Tsunehisa. Most Sujihiki knives use a symmetrical double bevel, more forgiving to sharpen than a single-bevel slicing knife while still delivering the fine edge needed for thin, even slices.

For Aogami Super options like the Takahisa and Tsunehisa models above, see our Iron Clad Steel range; for VG-10, browse Stainless Steel knives.

How to sharpen a Sujihiki Knife

A Sujihiki's long, thin blade is meant to glide through food with minimal resistance, so edge refinement matters as much as sharpness. Start with a medium grit whetstone if the edge needs restoring, then finish with a fine whetstone to polish the bevel for a clean, tear-free slice on raw fish and meat.

Sujihiki vs Yanagiba: Choosing your slicing knife

If you regularly work with both meat and fish, the double-bevel Sujihiki is the more versatile, easier-to-maintain choice. If your focus is primarily sashimi and sushi preparation, the traditional single-bevel Yanagiba offers a finer edge optimized specifically for raw fish.

Frequently asked questions about Sujihiki knives

Is a Sujihiki knife the same as a Western carving knife?

It serves a similar purpose but is thinner and lighter, allowing for cleaner, more precise slices with less downward pressure.

What length Sujihiki should I choose for home use?

24 cm is the most versatile size for home kitchens; 27–30 cm suits larger cuts of meat or professional use requiring longer uninterrupted strokes.

Can a Sujihiki knife be used on vegetables?

Yes, particularly for thin slicing tasks like vegetable carpaccio, though it isn't intended for chopping.