A long, slim knife for removing sinew from meat and turning a large block into beautiful slices in one pass. Narrower than a gyuto, it keeps fat and flesh from sticking, and its length produces a beautiful face in a single pull.
The functional beauty of "slim × double-bevel," resistance cut to the minimum.
The narrow blade is ideal for sliding the edge along the complex sinews of meat. Being double-bevel, the edge also enters straight down into the food, so slicing and even, thin cuts — roast beef, ham, even fish loins — are easy for anyone.
※ For cutting through bone and other high-impact work, please use a deba.
Since it slices in one long pull, choose to match your kitchen and board space.
Because it often meets fat and drip from meat, we suggest choosing by your environment and maintenance needs.
For the full differences and how to choose, see the See the steel guide →.
The sujihiki is a double-bevel (ryoba) blade, so anyone — right- or left-handed — can use it comfortably as is.
Because a sujihiki is longer and slimmer than a typical gyuto, the balance point and handling when you actually hold it are the deciding factors. In store, try that light, sweeping slice with our test-cutting sponge.
EVOLCHEF Sujihiki 240mm
Minamoto Kotetsu Ginsai Damascus Sujihiki 240mm
Misono EU Carbon Sujihiki 24cm with Dragon Engraving
Shown as examples. Many other sizes and brands are in store — please ask.
○ In stock · △ Few left, please ask · × Awaiting restock