The Features of the Sujihiki (Slicer) Knife

History of kitchen knives

The world of Japanese kitchen knives is vast and varied, with each knife being meticulously crafted to perform a specific function. Among these unique knives, the Sujihiki, commonly known as a slicer, stands out for its distinct design and purpose. Below are the key features of the Sujihiki knife:

Long, Thin Blade

The Sujihiki boasts a long, thin blade, typically ranging from 240mm to 300mm in length. This design allows chefs to make precise and long slicing strokes, making it perfect for slicing raw or cooked meats and fish.

Double Beveled Edge

Unlike some traditional Japanese knives, which are single beveled (sharpened on one side), the Sujihiki is double beveled. This makes it suitable for both right-handed and left-handed users and provides a balanced and clean cut.

Sharp, Narrow Profile

The Sujihiki’s slender and sharp profile minimizes resistance and drag when slicing through foods. This results in cleaner cuts with little tearing, particularly important for delicate items like sashimi.


Though primarily designed for slicing meat and fish, the Sujihiki’s versatile shape makes it effective for other tasks, such as filleting or trimming away silver skin and sinews.


As with many Japanese knives, the Sujihiki is a testament to craftsmanship. Many are handmade by skilled artisans using techniques passed down through generations. The blade often incorporates high-carbon stainless steel, ensuring longevity and a razor-sharp edge.


Beyond its functional attributes, the Sujihiki is a thing of beauty. The blades often feature damascus patterns or other intricate designs, reflecting the care and attention to detail by the craftspeople who make them.

Optimal Handle Design

The handles of Sujihiki knives are often designed for comfort and balance, ensuring that the user can maintain precise control during long slicing sessions.

Cultural Significance

Beyond its utility in the kitchen, the Sujihiki carries cultural significance. Its design and craftsmanship embody the spirit of Japanese culinary traditions and the dedication to excellence for which Japanese knife-making is renowned.

In conclusion, the Sujihiki knife is not just a tool but an embodiment of Japanese artistry and tradition. Whether you’re a professional chef or a home cook with a passion for fine tools, the Sujihiki offers a combination of precision, versatility, and beauty that makes it an indispensable part of any kitchen.

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