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Sujihiki knife: what's it for?
Sujihiki knife features 
The sujihiki knife is the Japanese version of the slicing knife. It's a knife for cutting meat into thin slices, whether raw or cooked. The sujihiki knife's blade, between 20 and 31 cm long, enables you to cut your food in a single pass. It can thus replace a salmon knife or a ham knife. It may be confused with the yanagiba knife, but unlike the latter, the sujihiki knife is symmetrically sharpened, and can therefore be used by both left- and right-handed people. It's also much more versatile, enabling you to lift fish fillets, slice delicatessen meats finely, as well as cut fruit and vegetables.
Yoshikazu Tanaka Damas Aogami
Kagekiyo Yoshikazu Tanaka Damascus Aogami 27cm Japanese sujihiki handmade knife
Out of stock
Kurokage
Sakai Takayuki Kurokage VG10 24cm Japanese sujihiki knife with burnt oak handle
Out of stock
How to use the sujihiki knife 
Halfway between a chef's knife and a Yanagiba knife, the sujihiki knife is perfect for :
- Cutting cuts of meat, such as fillets or roasts
- slicing terrines or charcuterie, such as sausages
- Lifting fish fillets
- Tartars and carpaccios
- Finely chop fruits and vegetables
- Cut food into cubes, strips, etc.
Like all knives, sujihiki knives need to be sharpened to maintain their cutting edge. To achieve this, you can sharpen it regularly with a whetstone or a sharpening gun. In addition, always use a cutting board to preserve the blade's edge for longer.
Find all sujihiki Japanese knives on our KnifeLeader.eu website!
