Collection: Sujihiki

Sujihiki knives are double-beveled Japanese slicing knives designed for clean, precise cuts of raw and cooked proteins. With their long, narrow blades and acute edge angles, they excel at portioning boneless meats like fish, roasts, and hams with minimal resistance.

More versatile than traditional yanagiba knives, sujihiki knives are ideal for carving, trimming, and filleting—making them essential tools for both professional chefs and home cooks seeking refined slicing performance.

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