Sujihiki | Japanese Slicing Knife

The sujihiki is a long, narrow Japanese slicing knife designed for clean, precise cuts of meat, poultry, and fish. The name comes from the Japanese words suji (筋, meaning muscle or tendon) and hiki (筋引, meaning to pull), highlighting its typical slicing motion: a long, smooth pull through the protein without sawing or tearing.

Sujihiki knives typically range from 240 mm to 300 mm in blade length, with some models extending beyond for specialized tasks. The blade is thin, double-beveled, and has minimal height, reducing surface resistance and helping to keep slices intact and presentation-ready. Many chefs favor this knife for carving roasts, filleting fish, or portioning boneless meats with precision.

A Japanese sujihiki knife is often made from high-carbon steel or stainless steel, such as VG-10 or Aogami. These materials contribute to durability, sharpness, and ease of maintenance. Although it shares similarities with the Western slicing or carving knife, the sujihiki knife is generally lighter, thinner, and more finely sharpened.