Your Cart is Empty
The Sujihiki Knife, also known as the "Flesh Slicer," is a masterful tool designed to make precision cuts with ease. This knife long, slender blade bests for slicing through a variety of meats from roasts and turkey to raw meats and fish. The lengthy blade length offers smooth, continuous strokes, ensuring clean, consistent slices with least effort. Its compact surface area prevents the blade from sticking to the ingredients, making it ideal for tasks like carving brisket or crafting paper-thin cuts on any meat.
With its narrow profile and fine edge, the Sujihiki is perfect for delicately trimming sinew and fat, or slicing fish and boneless meats with unparalleled precision. The blade’s long length makes it possible to execute clean cuts in a single motion, reducing the need for back-and-forth sawing. This results in less cellular damage, which is especially crucial for dishes that emphasize the natural texture and flavor of raw fish, such as sushi or sashimi.
The Sujihiki’s unique combination of sharpness, cutting technique, and blade geometry makes it ideal for both novice and professional chefs alike, whether you're preparing a delicate fillet or a perfectly sliced roast. While it’s a versatile tool for a wide range of protein-based dishes, those who specialize in sushi and sashimi may opt for the traditional Yanagi knife, which is often considered the Japanese counterpart to the Sujihiki due to their similar blade profiles.
At Jun knives we make these Sujihiki Available in lengths ranging from 210mm to 360mm, with the 240mm, 270mm, and 300mm variations being particularly popular, the Sujihiki is an essential addition to any kitchen where precision and quality are paramount. Explore our Jun Knives collection for the perfect Sujihiki to elevate your culinary skills.
