Sujihiki knives
The sujihiki is the double-bevel 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!
12 Products
F. Dick Red Spirit 81753212 Utility Knife Tanto, carving knife, 21 cmIn stock
£76.49
£85.00
Messermeister Carbon CS688-09 carving knife, 23 cmIn stock
£147.99
Ordered before 5:30 PM, shipped the same day
All prices include VAT, fees and charges
Sakai Takayuki Nashiji VG10 Ebony 14097 wa-sujihiki, 24 cmNot available
£137.00
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. A longer sujihiki makes it easier to cut larger ingredients, such as thin, even slices of carpaccio from a large cut 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, a longer sujihiki can be more difficult to control. 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.
