Top 5 Best Sujihiki Knives for Precision Slicing

Jul 04, 2025EchiKnife Team

Looking for the best Sujihiki knife? If you’re serious about precision slicing whether it’s for meats, roasts, or raw fish; the Sujihiki is an essential Japanese blade that offers finesse and control. This guide highlights the best Sujihiki knives of the year, curated by Japanese knife specialists and tested in real kitchen environments.

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Top 5 Best Sujihiki Knives for Precision Slicing

What is a Sujihiki Knife?

A Sujihiki knife is a double-bevel Japanese slicing knife designed for making clean, thin cuts of meat, fish, and poultry. It’s often considered the Western-style alternative to the traditional single-bevel Yanagiba, offering similar performance but with more versatility and easier handling.

Key Characteristics:

Long, narrow blade: Typically 210mm to 300mm
Double bevel edge (suitable for both right- and left-handed users)
Minimal drag while slicing
Ideal for sashimi, roast meats, and portioning proteins

Comparison Sujihiki vs. Gyuto vs. Yanagiba

Feature	Sujihiki Knife	Gyuto (Chef’s Knife)	Yanagiba (Sushi Knife)
Blade Length	210mm – 300mm	180mm – 240mm	240mm – 330mm
Edge Grind	Double bevel	Double bevel	Single bevel
Best Use	Slicing meat/fish	General prep	Raw fish, sushi cuts
Handling	Lightweight, long blade	Balanced	Requires skill

Best Sujihiki Knife - List of options

Below are the top Sujihiki knives recommended by professionals, chosen based on steel quality, slicing performance, blade design, and user experience.

Comparison Table: Top Sujihiki Knives

Knife	Steel	Blade Length	Price Range	Pros	Cons	Ideal For
Tojiro Fujitora DP	VG10 Core + Clad	240mm	~$110	Affordable, reliable, great starter sujihiki	Basic fit and finish	Beginners, prep kitchens
Shibata Koutetsu SG2	SG2 Powder Steel	270mm	~$300	Ultra-thin, laser sharp, modern design	Requires careful handling	Precision slicing, professional chefs
Sakai Takayuki AS Kurouchi	Aogami Super Carbon	240mm	Premium-tier	Rustic look, razor edge, handmade finish	Prone to rust, high maintenance	Traditionalists, serious meat slicing
Glestain K Series	ACUTO440 Stainless	270mm	~$180	Dimples reduce drag, durable edge, great control	Heavier feel than most	Busy kitchens, volume slicing
Yu Kurosaki R2 Shizuku	R2 Powder Steel (SG2)	270mm	~$400+	Stunning hammered design, holds edge very long	Premium price tag	Knife collectors, high-end kitchen users

Best Sujihiki Knife - Reviews

Tojiro Fujitora DP Sujihiki 240mm - This knife offers excellent value for its price. The VG10 core steel provides reliable sharpness and stain resistance, making it a dependable choice for those starting out with Japanese slicing knives.

Specification:

Handle material	Eco Wood
Blade length	240 mm (9.4")
Thickness at spine	1.9 mm
Thickness at tip	0.8 mm
Hardness (Rockwell scale)	60

Shibata Koutetsu SG2 Sujihiki 240mm - Known for its paper-thin edge and lightweight design, this sujihiki from Shibata delivers unmatched slicing precision. The SG2 steel holds a razor edge and excels in protein prep and presentation cuts.

Specification:

Handle material	Octagonal Rosewood
Blade length	270mm (10.5")
Thickness at spine	1.7 mm
Thickness at tip	1.6 mm
Hardness (Rockwell scale)	62-63
Bevel / Edge	Double (50/50)

Sakai Takayuki AS Kurouchi Sujihiki 240mm - Forged from Aogami Super steel with a kurouchi finish, this knife combines traditional beauty with extreme sharpness. Great for thin slices of beef, sashimi, and more — just be sure to oil it regularly.

Specification:

Handle material	Magnolia Wood
Blade length	240 mm (9.4")
Thickness at spine	1.9mm
Thickness at tip	0.9 mm
Hardness (Rockwell scale)	61
Bevel / Edge	Double (50/50)
Weight	173 grams

anh6 Sakai Takayuki AS Kurouchi Sujihiki 240mm

Glestain K Series Sujihiki 270mm - Designed for efficiency, the Glestain Sujihiki’s hollow dimples reduce drag and improve slicing speed. It’s a practical tool in high-volume settings, with reliable edge holding and stainless performance.

Specification:

Handle material	Composite Wood
Blade length	270 mm (10.6")
Thickness at spine	2.1 mm (0.7")
Thickness at tip	0.7 mm
Hardness (Rockwell scale)	59

Yu Kurosaki R2 Shizuku Sujihiki 270mm - This piece is a blend of art and function. Featuring a breathtaking hammered Shizuku pattern and forged from R2 powdered steel, this knife offers exceptional performance and aesthetics.

Specification:

Handle material	Rosewood
Blade length	270mm (10.5")
Thickness at spine	3.1 mm
Blade Height	31 mm
Hardness (Rockwell scale)	62-63
Bevel / Edge	Double (50/50)
Weight	6.6 ounces / 187 grams

How to Choose the Best Sujihiki Knife

Blade Length: 240mm is suitable for most home use. 270mm+ offers more slicing length for brisket, ham, or sashimi.
Steel Type: Carbon steels like White 2 and Aogami Super offer top-tier sharpness but require more care. Stainless steels like R2 and VG10 are easier to maintain.
Weight & Balance: Lighter blades give finesse, heavier ones offer stability. Choose based on your cutting habits.
Edge Grind: Double bevel Sujihikis are easier to use and sharpen than single bevel Yanagibas.
Handle Style: Japanese wa-handles are lighter; Western handles offer grip comfort.

A Sujihiki knife is more than just a slicer because it brings precision, elegance, and control to every cut. Whether you’re preparing sashimi or carving a roast, the right blade can transform your experience in the kitchen. Choose a knife that fits your technique and maintenance routine, and it will serve you well for years. If you’re ready to upgrade, explore our top picks and find the Sujihiki that’s made for you.

Sujihiki Knife FAQs

Yes! It’s a great double-bevel alternative to the Yanagiba and can handle sashimi-style slicing with ease.

While ideal for meat and fish, it can also be used for vegetables, especially when you want thin, uniform slices.

270mm gives you more draw length for clean cuts, but 240mm is easier to control in smaller kitchens.