A slim, double-bevel Western-style slicer for meat and larger cuts.
A sujihiki is a long, slim double-bevelled slicing knife for meat and larger proteins.
Slicing roasts, hams and large fillets in long, clean strokes.
Length is about your board and your reach. Common lengths for this type: 240 · 270 mm.
White and Blue carbon steels take the keenest edge and are easy to sharpen but react to moisture; VG10 and stainless-clad are more forgiving for daily use. See the steel guide →
Double bevel — works the same in either hand. Ask us about handedness for this type.
Hold a few and draw each through our test-cutting sponge. You will feel which steel and length is yours in seconds.