Sujihiki is a long, thin, pointed Japanese kitchen knife for cutting meat and removing fat from meat. It is similar to a slicer or a gastronomic knife. Unlike yanagiba, it has a double bevel blade. The name translates as "knife for cutting tendons" ("suji" - tendons, "hiki" - to pull).
Sujihiki was originally created for thinly slicing meat and fish. Thanks to its long, narrow blade, this knife is ideal for filleting and creating perfect slices. The length of the sujihiki blade is usually from 21 to 30 cm. Cutting with this knife is carried out using the "pull-cut" style, without strong pressure.
The Sujihiki knife is suitable for perfect slicing of carpaccio, ham, roast beef, fish fillet and everything where an aesthetic cut is important. Please note that the Japanese slicer cannot be used for products with bones, excessively hard vegetables. Avoid bending or twisting the blade.
In the assortment of our MyGoodKnife store you will find sujihiki with both classic Japanese wa-handles and Western handles. Sujihiki are made of both stainless and carbon steel. Here you can buy Japanese kitchen knives for thin slicing from leading brands: Tojiro, Kasumi, Sakai Takayuki, as well as from famous blacksmiths: Yoshimi Kato, Yu Kurosaki and others.
