Sujihiki

Sujihiki Knives
Sujihiki knives are basically the Japanese version of a Western slicing knife. These kitchen knives come in many different shapes and sizes, but most of them have double-sided edges, unlike Yanagibas, which are usually single-beveled with a concave back. The exceptionally sharp, durable blade is a result of a double-grind manual sharpening process. Most kitchen enthusiasts use it mainly for slicing virtually any kind of raw meat (especially larger cuts), as well as for separating it from the bone.
The Japanese Sujihiki slicing knife is a type of knife compared to the Yanagiba, and even called its Western counterpart. **The fundamental difference between their blades is the grind**. For Sujihiki knives, it’s a double-sided, symmetrical grind, which results in a completely different quality of work and ease of sharpening. Slicing knives have a narrow blade and a sharp edge angle, so they can be used to cut ingredients with minimal effort. The combination of a sharp blade grind angle and the right cutting technique minimizes the risk of damaging the surface being cut, which is especially important for dishes like raw fish. **Sujihiki knives are 21 to 36 cm long**, with the most popular sizes being 24, 27, and 30 cm. It’s distinctly larger than a typical utility knife, and its blade, though similar in length to a chef’s knife, is narrower, making the knife itself noticeably lighter

What is a Sujihiki knife?
Sujihiki literally translates as “flesh slicer,” as this type of blade does it best. The slicing knife is ideal for cutting raw meat and fish, as well as roasts of poultry and other meats prepared in any way. Thanks to its elongated blade, **the slicing knife allows you to cut meat with one long, smooth motion**, instead of sawing back and forth. This ensures that slicing results in perfectly smooth pieces of meat. What’s more, the reduced surface of the blade prevents cut pieces of any products from sticking to it. The Sujihiki slicing knife will allow you to prepare Carpaccio or other dishes with ultra-thin slices. Hardened in a multi-stage temperature-controlled process, it ensures a long blade life, as well as the entire knife.

What is a Sujihiki knife for?
Sujihiki knives were created for processing fish and meat. The precise blade, symmetrically ground cutting edge, and optimal knife length allow it to cut any type of meat with one smooth motion. Slicing knives are suitable for both raw and cooked meat—roasted, boiled, grilled, stewed, or smoked. **The Sujihiki knife can therefore be used during the preparation of a dish and when serving it**. Its blade is also great for slicing cold cuts. Thanks to the sharp and symmetrical edge of this type of knife, it’s possible to precisely and aesthetically slice meats, while maintaining their original flavor, juiciness, and texture. This is of great importance, especially for raw fish.

When is it worth choosing a Sujihiki slicing knife?
The Sujihiki knife is dedicated to filleting, trimming, and slicing fish and meat into small pieces. It’s great for cutting tendons and fat from cuts of meat, as well as for chopping meat and fish. It can also be used for filleting and skinning. **The long and very precise blade allows you to cut through meat or fish with a single pulling motion, leaving behind a perfectly smooth, unfrayed edge.** The Sujihiki slicing knife is recommended for people who often work with meat and fish, slicing them thinly, filleting, and trimming. However, if you only work with fish in the kitchen, a Yanagi knife, which is a traditional single-edged knife model created for this purpose, will be sufficient.

What can be prepared with a Sujihiki knife?
Japanese **Sujihiki** slicing knives are the Japanese version of Western slicing knives. You can smoothly and effortlessly cut meat and fish with them, preparing delicious sushi, among other things. It’s worth remembering that this blade is not suitable for cutting meat with bones. However, **the purpose of a Sujihiki knife** does not limit the cook to using this type of blade exclusively for working with meat products. The slicing knife can also be used to cut very thin slices of vegetables, for example, to prepare a beet carpaccio. Sujihiki is also an essential blade in the homes of people who often serve roasts, stews, or grilled meats of various kinds. Stainless steel is the most common material these knives are made of. Moreover, it is ideal for portioning cold cuts, ham, or roasted poultry. Stainless steel is characterized by extraordinary hardness and durability, which translates into a long life for the knife and blade, which is sharpened by hand in a double-grind process, ensuring cutting precision and ease of sharpening.
**Sujihiki slicing knives** (very durable blade) are available in many sizes and designs to choose from, allowing you to match them perfectly to your needs, expectations, and preferences, including the design of this type of accessory. The sharpening system guarantees very high sharpness and long-lasting performance without the need for frequent re-sharpening. Hamono knives are a combination of comfort, work efficiency, and health benefits.

Check out other types and kinds of Japanese knives:
Masamoto Knives Masashi Yamamoto Knives Masahiro Knives Masutani Knives Gyuto Santoku Bunka Nakiri Boning Knife Bread Knife Slicing/Sashimi Knife Fish Filleting Knife Sushi Knives Aogami #2 Aogami Super AUS-8 AUS-10