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Sujihiki knives: 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 from larger pieces of meat such as ribeye or pork loin. You can also easily use this knife to fillet fish. Keep in mind that this knife is not very fond of bones!

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Features of a Sujihiki knife

A Sujihiki is the Japanese alternative to the European carving knife. Use it to cut roast meat, or to fillet or cut fish. A versatile knife that will elevate your culinary adventures.

How do you choose the right Sujihiki knife?

When it comes to a Sujihiki it is important to look at the blade length. It is the first thing you need to consider. With a larger Sujihiki it is easier to cut larger products, like larger slices of carpaccio from a large piece of beef. But also, large slices of a big piece of salmon are easier to cut with a blade length of 24 to 30 cm. At the same time, it is more difficult to guide a longer Sujihiki. So if you often work with smaller pieces of meat or fish, a blade length of 18 to 20 cm might suit you best.

It is also important to consider the type of steel. Many traditional Japanese knives are made from carbon steel. Rock-solid, easy to sharpen, but not stainless! As such they require more maintenance. Quickly clean them after use. And carbon steels will develop a cool patina over time. Do you prefer a knife that requires less maintenance? Opt for a stainless Sujihiki. The description and specifications listed with our Sujihikis will tell you more about it.

Frequently asked questions about Sujihiki knives