Skip to content

Sujihiki - Meat or Fish Slicing

The Sujihiki is the western equivalent to the Yanagiba knife. Where as a traditional Yanagiba is a single bevel knife the sujihiki is double bevel. Having a double bevel offers some advantages over its single bevel counterpart. The double bevel edge is generally more simple to sharpen, less delicate, easier for some to make straight cuts and can be used by either a right or left handed users. They come in a wide range of sizes starting at 200mm all the way up to 350mm. Sujihiki knives are best used for slicing of raw or cooked proteins. Fabricate portions of boneless fish, beef or pork with ease due to the extra length. Slicing a roast will be short work with nice clean cuts because of the ability to slice through in a single draw stroke. 

  • $325.00

    Yu Kurosaki - Senko SG2 Sujihiki 270mm

    The Knives in this line are hand made and may vary slightly in size, weight and color. Please feel free to contact us for photos of a specific knif...

    View full details
    $325.00
  • $310.00

    Yu Kurosaki - Senko SG2 Sujihiki 240mm

    The Knives in this line are hand made and may vary slightly in size, weight and color. Please feel free to contact us for photos of a specific knif...

    View full details
    $310.00
  • Sold out
    Original price $460.00
    Current price $420.00

    Masamoto KS White #2 Sujihiki 270mm w/ Saya

    The Knives in this line are hand made and may vary slightly in size, weight and color. Please feel free to contact us for photos of a specific kni...

    View full details
    Original price $460.00
    Current price $420.00
    Sold out
  • Sold out
    Original price $430.00
    Current price $400.00

    Masamoto KS White #2 Sujihiki 240mm w/ Saya

    The Knives in this line are hand made and may vary slightly in size, weight and color. Please feel free to contact us for photos of a specific kni...

    View full details
    Original price $430.00
    Current price $400.00
    Sold out