Sujihiki: effortlessly cut fish and meat
The sujihiki is the double-sided grind alternative for a Yanagiba. With the long blade of a sujihiki you can effortlessly cut wafer-thin, straight slices of meat and fish. The needle-like shape makes it perfect to reach underneath the fat to remove unwanted fat or connective tissue of larger pieces of meat such as ribeye or pork loin. You can also easily use this knife to fillet fish. Do, however, keep in mind that this knife is not very fond of bones!
13 Products
Eden Takara Sujihiki 2060-527 Aogami Steel, 27 cm
€389.00
In stockSuncraft Senzo Classic ID-07 Sashimi knife 21cm
€194.00
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Yaxell Tsuchimon 36709 sujihiki 25.5 cm
€169.00
In stockZwilling Miyabi 5000MCD 67 Sujihiki 24 cm
€404.95
In stockMaserin TEGI 2500-26PN sujihiki black, 26 cm
€102.96
In stockMaserin TEGI 2500-26PM sujihiki brown, 26 cm
€102.96
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Mujun Sekiso 10AS-24 sujihiki 24 cm
€189.00
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