Sujihiki Knife – Traditional Japanese Slicing Knife
Sujihiki is a traditional Japanese kitchen knife designed primarily for slicing boneless meat, roasts, ham, and fish. Its long, narrow blade allows for smooth, single-stroke cuts that preserve the texture of the ingredients while producing exceptionally clean slices with minimal damage to the fibers.
One of the greatest advantages of the Sujihiki knife is its outstanding precision when slicing meat. The long, slender blade makes it easy to carve thin slices of roast beef, ham, cured meats, or fish fillets. Its sharp tip is also ideal for trimming silver skin and other fine work. The Sujihiki is an excellent choice for both professional chefs and demanding home cooks seeking clean, precise cuts.
- Blade material: 420 stainless steel (EN 1.4034 / X46Cr13)
- Handle: Finnish birch, ebony
- Blade length: 25 cm
- Overall length: 37 cm
- Blade thickness: 3 mm
- Weight: approx. 166 g
- Handcrafted in the Czech Republic by the Wulflund Forge
Each knife is handcrafted, so the color, grain, and texture of the handle, as well as the appearance of the blade and its weight, may vary slightly from piece to piece. Every knife is unique and represents genuine artisan craftsmanship.
The Origin of the Sujihiki Knife
The name Sujihiki (筋引包丁) can be translated as "muscle-fiber slicing knife." The word suji (筋) refers to sinew, muscle fibers, or connective tissue, while hiki (引き) means "to pull." The name reflects the long pulling cut that characterizes Japanese slicing techniques. Developed as the Japanese counterpart to the Western carving knife, the Sujihiki has become one of the most popular knives for precisely slicing meat, fish, and roasts.
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