Collection: Sujihiki

The sujihiki knife, meaning “flesh slicer”, is Japan’s answer to the Western carving knife, developed to meet the need for thin, precise slices of meat and fish. Emerging in response to Western culinary influences, the sujihiki is designed for effortless slicing in a single, fluid motion. Its long, slender blade allows chefs to glide through meats without tearing, ensuring clean cuts and preserving each ingredient’s texture and appearance.

Today, the sujihiki is a mainstay in professional kitchens and is increasingly found in home kitchens worldwide. Its refined, straight-edge design minimizes friction, making it a favorite for delicate slicing tasks, from carving roasts to preparing sashimi. Blending Japanese precision with Western-inspired practicality, the sujihiki has earned a lasting place in the toolkit of chefs who appreciate both efficiency and finesse.