Japanese Sujihiki Knives

Master the art of slicing with our premium Sujihiki knives. The Sujihiki, a Japanese-style slicing knife, is the ultimate tool for achieving paper-thin slices of meat, fish, and vegetables with its long, narrow blade and razor-sharp edge. Whether you're preparing delicate sashimi or elegant charcuterie boards, our Sujihiki knives ensure precision and consistency in every slice.

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Senzo Clad AUS10 Slicer 240mm
Senzo Clad AUS10 Slicer 240mm
Seido VG10 Kurozome Nickel Damascus Sujihiki 270mm - Persimmon
Seido VG10 Kurozome Nickel Damascus Sujihiki 270mm - Persimmon
★★★★★ ★★★★★ (5)
Mcusta Zanmai "Beyond" Blue Super Sujihiki 270mm
Mcusta Zanmai "Beyond" Blue Super Sujihiki 270mm
Mcusta Zanmai "Hybrid" VG10 Sujihiki 270mm
Mcusta Zanmai "Hybrid" VG10 Sujihiki 270mm
HADO Ginsan Kiritsuke Sujihiki 240mm - Cherry
HADO Ginsan Kiritsuke Sujihiki 240mm - Cherry
Masakage Koishi Sujihiki 270mm - Walnut
Masakage Koishi Sujihiki 270mm - Walnut
HADO Blue 1 Damascus Sujihiki 240mm - Oak
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HADO Blue 1 Damascus Sujihiki 240mm - Oak
HADO Blue 1 Damascus Sujihiki 260mm - Oak
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HADO Blue 1 Damascus Sujihiki 260mm - Oak
Hatsukokoro FAXR2 SG2 Damascus Kiritsuke Sujihiki 240mm
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Hatsukokoro FAXR2 SG2 Damascus Kiritsuke Sujihiki 240mm
Hatsukokoro Hayabusa Blue Super Santoku 180mm - Dark Maple
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Hatsukokoro Hayabusa Blue Super Santoku 180mm - Dark Maple
Hatsukokoro Hayabusa Blue Super Santoku 180mm - Ebony
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Hatsukokoro Hayabusa Blue Super Santoku 180mm - Ebony
Hatsukokoro Hayabusa Blue Super Sujihiki 270mm
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Hatsukokoro Hayabusa Blue Super Sujihiki 270mm
★★★★★ ★★★★★ (1)
Hatsukokoro Hayabusa VG10 Damascus Tsuchime Sujihiki 270mm
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Hatsukokoro Hayabusa VG10 Damascus Tsuchime Sujihiki 270mm
Hatsukokoro Kumokage Blue 2 Kurouchi Damascus Kiritsuke Sujihiki 250mm
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Hatsukokoro Kumokage Blue 2 Kurouchi Damascus Kiritsuke Sujihiki 250mm
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Katsushige Anryu Blue Super Tsuchime Sujihiki 270mm
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Katsushige Anryu Blue Super Tsuchime Sujihiki 270mm
Kei Kobayashi SG2 Sujihiki 270mm
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Kei Kobayashi SG2 Sujihiki 270mm
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Kurotori Ginsan Mirror Finish Sujihiki 240mm
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Kurotori Ginsan Mirror Finish Sujihiki 240mm
Makoto Kurosaki SG2 Tsuchime Sakura Sujihiki 270mm
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Makoto Kurosaki SG2 Tsuchime Sakura Sujihiki 270mm
Masakage Zero Blue Super Sujihiki 270mm
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Masakage Zero Blue Super Sujihiki 270mm
Matsubara Hamono Blue 2 Kiritsuke Sujihiki 300mm
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Matsubara Hamono Blue 2 Kiritsuke Sujihiki 300mm
★★★★★ ★★★★★ (2)
Matsubara Hamono White 1 Kiritsuke Sujihiki 300mm
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Matsubara Hamono White 1 Kiritsuke Sujihiki 300mm
Misono 721 UX10 Stainless Sujihiki 240mm
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Misono 721 UX10 Stainless Sujihiki 240mm
★★★★★ ★★★★★ (1)
Misono 722 UX10 Stainless Sujihiki 270mm
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Misono 722 UX10 Stainless Sujihiki 270mm
★★★★★ ★★★★★ (1)
Mutsumi Hinoura Ajikataya White 2 SS Clad Sujihiki 270mm - Dark Maple
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Mutsumi Hinoura Ajikataya White 2 SS Clad Sujihiki 270mm - Dark Maple
Nigara Hamono Blue Super Tsuchime Kiritsuke Sujihiki 255mm - Ebony
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Nigara Hamono Blue Super Tsuchime Kiritsuke Sujihiki 255mm - Ebony
★★★★★ ★★★★★ (3)
Nigara Hamono Blue Super Tsuchime Sujihiki 240mm - Ebony
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Nigara Hamono Blue Super Tsuchime Sujihiki 240mm - Ebony
★★★★★ ★★★★★ (1)
Nigara Hamono SG STRIX Sujihiki 240mm - Dark Maple
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Nigara Hamono SG STRIX Sujihiki 240mm - Dark Maple
Nigara Hamono SG STRIX Sujihiki 270mm
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Nigara Hamono SG STRIX Sujihiki 270mm
Nigara Hamono SG2 Kurouchi Tsuchime Kiritsuke Sujihiki 255mm - Ebony
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Nigara Hamono SG2 Kurouchi Tsuchime Kiritsuke Sujihiki 255mm - Ebony
★★★★★ ★★★★★ (1)
Nigara Hamono SG2 Kurouchi Tsuchime Sakimaru Sujihiki 270mm - Ebony
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Nigara Hamono SG2 Kurouchi Tsuchime Sakimaru Sujihiki 270mm - Ebony
★★★★★ ★★★★★ (4)
Nigara Hamono SG2 Kurouchi Tsuchime Sujihiki 240mm - Ebony
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Nigara Hamono SG2 Kurouchi Tsuchime Sujihiki 240mm - Ebony
Nigara Hamono SG2 Raindrop Damascus Kiritsuke Sujihiki 255mm
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Nigara Hamono SG2 Raindrop Damascus Kiritsuke Sujihiki 255mm

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Japanese Sujihiki Knives
◆ Common Questions

Shopping for Japanese Sujihiki Knives

What is a sujihiki used for?
The sujihiki is a Japanese slicing knife designed for carving proteins, roasts, briskets, hams, or large pieces of cooked meat. Double-bevel (ambidextrous), longer than a gyuto, with a thinner blade for clean draw-cuts through muscle fibre.
Sujihiki vs yanagiba: which slicer should I pick?
Yanagiba is single-bevel, built specifically for sashimi, raw fish slicing. Sujihiki is double-bevel, a Western-style slicer for cooked proteins. If you work with raw fish, yanagiba. For roasts, carvery, and general slicing, sujihiki.
What size sujihiki should I buy?
240mm handles most home cooking. 270mm is popular for larger pieces or BBQ work. 300mm is specialist, pro-chef territory. Shorter 210mm sujihikis exist but offer less slicing reach.
Can a sujihiki replace a gyuto?
For prep work, no, sujihiki is too thin and specialised for general chopping. But as a dedicated carver alongside your chef knife, a sujihiki pairs beautifully with a gyuto in a 2-knife kit.
Why is a sujihiki better than a Western carving knife?
Japanese sujihikis are thinner, harder, and sharper than Western carving knives. The thinner blade glides through meat with less sawing (preserves texture); the harder steel holds the edge longer. The tradeoff is more careful handling.
What steel is best for a sujihiki?
For low-maintenance, VG10 or SG2 stainless. For enthusiast carbon edges, Aogami or Blue 2 carbon. Choice depends on how much care you want to put into the knife.