Sujihiki - Slicer Meat slicing blade
If you've ever tried to slice a roast with a chef's knife and ended up with uneven, ragged cuts, the problem wasn't necessarily technique – it’s likely the wrong tool. When slicing cleanly through large proteins it’s ideal to have a long, narrow blade that can move through meat in a single stroke. That's exactly what the Sujihiki is built for.
The Sujihiki is a long, slender double-bevel blade, typically 230mm to 300mm. The narrow profile reduces drag as it passes through meat, and the length allows the full cut to be made in one smooth drawing motion rather than multiple shorter strokes. Fewer strokes means less tearing, cleaner edges, and better presentation. The pointed tip also makes it useful for trimming silverskin and sinew before cooking.
It suits both home cooks and professionals who like to work with large cuts of meat - roasts, whole fish fillets, cured salmon, ham off the bone, brisket. If you cook for groups, entertain regularly, or work in a kitchen where presentation matters, the Sujihiki earns its place quickly. It also handles raw protein portioning well, making it useful well before anything hits the oven.
Compared to a Yanagiba, the Sujihiki is double-bevel and considerably more versatile. The Yanagiba is the superior tool specifically for raw fish and sashimi, with its single-bevel grind produces a cleaner cut through delicate flesh. For cooked proteins and general slicing, the Sujihiki is the more practical and accessible choice - it's easier to use and easier to sharpen.
When choosing, a 240mm is a popular practical length for home use. A 240 - 270mm+ suits professional environments and larger cuts. Stainless and semi-stainless steel are the low-maintenance options. Carbon steel will sharpen up nicely but requires more care.
The Sujihiki is a specialist knife that solves a specific problem - and if that problem comes up in your kitchen regularly, it’s definitely a knife to consider purchasing.
