Japanese Sujihiki Knives
A sujihiki is the long, slender Japanese slicing knife, the double-bevel answer to the traditional yanagiba. Its narrow, razor-thin blade carves roasts, brisket, ham and turkey in long clean strokes without saw marks, trims sinew and fat from raw meat, and slices fish for sashimi or crudo just as well. Because it is double-bevelled it suits both right- and left-handed cooks and sharpens on a standard whetstone. Our range runs to 63 sujihiki knives, from $169.95.
Sujihiki knife specifications
| Specification | Detail |
|---|---|
| Blade type | Long double-bevel Japanese slicing knife |
| Typical length | 210 to 300 mm (240 mm suits most home cooks) |
| Edge | Double bevel, low and narrow to reduce drag |
| Best for | Carving roasts, trimming meat and slicing fish |
| Compare to | A double-bevel yanagiba, for either hand |
| Steel options | Stainless (VG10, SG2) and carbon (White, Blue) |
Sujihiki knife facts
We stock 63 sujihiki knives, from $169.95 to $4600.00, in lengths from 210 to 300 mm. A 240 mm blade suits most home kitchens, while 270 and 300 mm handle whole fish and large roasts. The double bevel makes it easier to use and sharpen than a single-bevel yanagiba, and the hard Japanese steel keeps the long edge keen.
How to use a sujihiki knife
A sujihiki slices on a long draw, not by chopping. Set the heel on the food, then pull the full length of the blade through in one smooth stroke so the low, narrow edge glides without tearing. Use the length to carve roasts and briskets in single clean slices and to trim sinew and fat, keep it off bone, and sharpen it on a standard Japanese whetstone.
Sujihiki knives in stock
Sakai Takayuki INOX 240mm WA Handle — $169.95
Tojiro DP3 270mm F-806 — $179.95
Tsunehisa AUS8 Tsuchime 240mm Brown Western Handle — $199.95
Tsunehisa AUS10 Tsuchime Damascus 240 mm — $219.95
Tamahagane San 240mm SNH-1113H — $229.95
Hatsukokoro Hayabusa VG10 Damascus Tsuchime 270mm Ebony Handle — $249.95
Tsunehisa AUS10 Damascus 240 mm Brown Handle — $279.95
Mcusta Zanmai Hybrid VG10 240mm — $299.95
Hatsukokoro Kumokage Blue 2 Kurouchi Damascus K-tip 255mm Black Chacate Handle — $319.95
Nigara Aogami Super Matt Migaki Tsuchime 240mm — $319.95
Nigara SG2 Matt Migaki Tsuchime 240mm — $399.95
Nigara SG2 Kurouchi Tsuchime 240mm Ebony Handle — $419.95
Hatsukokoro FAXR2 Migak 240mm — $419.95
Hatsukokoro FAXR2 Migaki K-tip 240mm — $419.95
Kurosaki Fujin SG2 240mm — $429.00
Hatsukokoro Kujaku V-Toku-2 270mm Rainbow Damascus Finish Green — $439.95
Hatsukokoro Kujaku V-Toku-2 270mm Rainbow Damascus Finish Purple — $439.95
Kurosaki Senko Ei SG2 K-tip 240mm Ebony — $439.95
Kurosaki Kokusen Ei AS 240mm Aogami Super Ebony — $449.95
Nigara Aogami (Blue) Super Sakimaru 300mm Tsuchime Black Chacate — $449.95
Kurosaki Kokusen Ei AS 240mm - Turquoise Ferrule — $459.95
Kurosaki Fujin SG2 270mm — $466.00
Tetsujin Blue 2 Kasumi 210mm — $469.50
Kurosaki Kokusen Ei AS 270mm Aogami Super Paddocak — $469.95
Kurosaki Senko Ei SG2 K-tip 270mm Ebony — $479.95
Hatsuokokoro x Yoshikane White 2 Nashiji 240mm — $485.95
Hatsukokoro FAXR2 Migaki 270mm — $489.95
Nigara SG2 Tsuchime Kurouchi 270mm — $499.00
Tetsujin Blue 2 Kasumi 210mm Ebony Handle — $499.95
Kurosaki Kokusen Ei AS 270mm Aogami Super Ebony — $499.95
Hatsukokoro x Nigara Yorokobi SLD Copper Damascus 240mm Birch Handle — $509.99
Tetsujin Blue 2 Kasumi K-tip 240mm Ebony Handle — $539.95
Tetsujin Blue 2 Kasumi 240mm Ebony Handle — $539.95
Kurosaki Sasame COSP 240mm — $549.95
Nakagawa Ginsan Kasumi Finish 240mm Ebony — $549.95
Hatsukokoro FAXR2 Damascus 240mm — $549.95
Hatsukokoro FAXR2 Damascus K-tip 240mm — $549.95
Tanaka Habakiri SG2 Damascus 240mm with Saya — $553.00
Nigara SG2 Tsuchime Kurouchi Sakimaru 300mm Ebony — $559.95
Kurosaki Sasame COSP 270mm — $589.95
Nakagawa Blue 1 KU Damascus 240mm Etched Black Ebony by Hatsukokoro — $599.95
Saji Damascus 270mm VG10 Ironwood — $599.95
Masamoto Sohonten Hongasumi White 2 270mm KS4327 — $622.00
Nakagawa Ginsan Kasumi Finish 270mm Ebony — $629.95
Hatsukokoro FAXR2 Damascus 270mm — $629.95
Tetsujin Blue 2 Kasumi 270/300 mm — $629.95
Takeshi Saji SG2 Diamond Damascus 270mm — $637.99
Tanaka Habakiri SG2 Damascus 210mm — $649.95
Hatsukokoro x Nigara Yorokobi SLD Copper Damascus 270mm Birch Handle — $649.95
Tetsujin Tanryusen (Metal Flow) Blue 2 240mm — $699.95
Nigara Anmon SG2 Raindrop Damascus Sakimaru 270mm — $749.95
Nigara Anmon SG2 Raindrop Damascus Sakimaru 300mm — $749.95
Kurosaki Senko Ei SG2 270mm Ironwood Western Handle — $749.95
Sukenari ZDP-189 Damascus 240mm Burl Handle with Saya — $799.95
Takeshi Saji SG2 Black Damascus 240mm Heart-shaped Ironwood Handle — $799.95
Sukenari ZDP189 Damascus K-tip 270mm — $839.95
Nigara Ginsan Kurozome Damascus 300mm Birch Handle — $899.95
Nigara Ginsan Kurozome Damascus 330mm Birch Handle — $949.95
Takeshi Saji SG2 Diamond Damascus 270mm Ironwood — $1099.00
Nigara Anmon (暗紋) SG2 Raindrop Damascus Sakimaru 270mm Mother-of-peral Western — $1099.95
Takeshi Saji SG2 Diamond Damascus Sakimaru 390mm — $3399.00
Yoshikazu Ikeda White 3 Honyaki Sakimaru 270mm Mt. Fuji Hamon Ironwood Handle SP — $3400.00
Yoshikazu Ikeda Honyaki Sakimaru 450mm White 3 Steel — $4600.00
Sujihiki knife questions
What is a sujihiki knife used for?
It is a long slicing knife for carving roasts, brisket, ham and turkey, trimming sinew and fat from meat, and slicing boneless fish. The length lets you cut in one clean stroke without saw marks.
What is the difference between a yanagiba and a sujihiki?
A yanagiba is single-bevelled and traditional, made mainly for slicing raw fish; a sujihiki is double-bevelled and more versatile, easier to use for both meat and fish and simpler to sharpen.
Is a sujihiki worth it?
If you carve roasts or slice a lot of protein, yes. It makes long, clean single-stroke cuts a shorter knife cannot, and the double bevel keeps it easy to use day to day.
Can you use a sujihiki for sushi?
Yes. As the double-bevel alternative to the yanagiba it slices sashimi and sushi cleanly, and it is more forgiving for cooks who have not mastered a single-bevel edge.
Related Japanese knife ranges
Related ranges: yanagiba knives, Japanese deba knives, the gyuto range and whetstones. For more, see how the sujihiki compares to a yanagiba.