SUJIHIKI

A sujihiki knife, also known as a slicing or sujibiki knife, is a specialized Japanese-style tool designed for slicing cooked meats and fish with precision. The name "sujihiki," translates to "muscle puller" in Japanese. The sujihiki's capability to make clean cuts without tearing or pulling the fibers of the meat or fish, makes it an essential tool for detailed slicing.

The sujihiki knife’s blade is typically 9 to 12 inches long, narrow, thin, and equipped with a sharp, pointed tip. Its design allows for long, smooth cuts that reduce resistance and help maintain the natural flavor and structure of the meat or fish. This makes it ideal for slicing cooked meats such as roasts as well as cooked or cured fish like or prosciutto.

Highly favored by professional chefs and home cooks who prepare meat and fish dishes regularly, sujihiki knives ensure that each slice is even and retains its shape. Their precision and efficiency make them an excellent choice for anyone looking to achieve beautifully presented dishes, enhancing both the visual appeal and dining experience.

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