Sujihiki Knife – Traditional Japanese Slicing Knife
The Sujihiki is a traditional Japanese kitchen knife designed primarily for slicing boneless meat, roasts, ham, and fish. Its long, narrow blade allows smooth, continuous cuts in a single drawing motion, preserving the texture of the food while producing exceptionally clean slices without damaging the fibres.
One of the greatest advantages of the Sujihiki knife is its exceptional precision when carving and slicing meat. The long, slender blade makes it easy to cut thin slices of roast, ham, cured meats, or fish fillets. The sharp tip is ideal for detailed work and trimming silver skin or connective tissue. The Sujihiki is an excellent choice for professional chefs and discerning home cooks who demand perfectly clean cuts.
- Blade material: 420 stainless steel (EN 1.4034 / X46Cr13)
- Handle: walnut wood, ebony
- Blade length: 25 cm
- Overall length: 37 cm
- Blade thickness: 3 mm
- Weight: approx. 166 g
- Handcrafted in the Czech Republic by Wulflund Forge
Each knife is handmade, therefore the colour, grain and texture of the handle, the appearance of the blade, and the weight may vary slightly from piece to piece. Every knife is unique and represents genuine traditional craftsmanship.
Origin of the Sujihiki Knife
The name Sujihiki (筋引包丁) can be translated as "knife for slicing muscle fibres." The word suji (筋) refers to tendons, muscle fibres, or connective tissue, while hiki (引き) means "to draw" or "to pull." The name reflects the long drawing cut that is characteristic of Japanese kitchen knives. The Sujihiki was developed as the Japanese counterpart to the Western carving knife and is now one of the most popular knives for precision slicing of meat, fish, and roasts.
Related products
