Sujihiki Knives [Slicer]

Sujihiki or slicer knives are primarily intended for long pulls and precise cuts of meat and fish. The name “sujihiki” translates into “flesh slicer” and with its sharp and effective form it is exactly that. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish.

Historically, sujihiki knives were used by Japanese chefs to slice and prepare fish and meat for traditional dishes like sashimi and sushi. The long blade of sujihiki knives is perfect for the job, as it allows the meat or fish to be cut in a single drawing motion, from heel to tip.