Japanese sujihiki knife | Slicing knife

The blade is elongated and thinner than Gyutoh (butcher knife for meat) and used primarily to cut large piece of meat. The Japanese sujihiki knife easily cuts away meat with the tendons still intact when slicing the beef shank hung by a S hook. The Sujihiki knife's true purpose extends further to dividing the meat through the tendons into blocks of few kilograms. In restaurants, the more expensive the ingredient becomes, such as file mignon or sirloins, tendons that are hard to bite through are carved away in preparation. Since the blade is thin, it can cleanly remove the tendons without wasting any meat, preventing loss, which makes this knife an indispensable knife to professional chefs handling beef products.

The Japanese Sujihiki Knife is celebrated for its precision, balance, and razor-sharp edge, making it ideal for slicing meat, fish, and delicate cuts with effortless control. Expertly crafted by skilled artisans, each Japanese Sujihiki Knife features a long, slender blade that minimizes friction, ensuring clean, smooth cuts without tearing the fibers of the meat. Designed to preserve flavor and texture, these knives exemplify the artistry of Japanese blade-making traditions.