Sujihiki Knife

A sujihiki knife (筋引き包丁, Sujihiki bōchō) is a long, slender Japanese slicing knife designed for clean, precise cuts through boneless meat, fish, and cooked proteins. Its name means “muscle cutter,” reflecting its original use in Japanese butchery for trimming sinew and carving meat with minimal drag.

Unlike some Japanese single-bevel knives, the Sujihiki features a double-bevel edge, making it easier to sharpen for both right- and left-handed users. Compared to the Western carving knife or the single-bevel yanagiba used for sashimi, the Sujihiki is lighter, more versatile, and more user-friendly. It’s especially popular in professional kitchens where presentation matters. Therefore, sujihiki helps create smooth slices of roast beef, ham, duck breast, or raw tuna without tearing or shredding the texture.

Typical blade lengths range from 240mm to 300mm, giving the sujihiki enough reach for long slicing motions while remaining controllable. The edge is often forged from high-performance carbon steels like Damascus Steel or stainless options like VG-10 steel, depending on the user’s sharpening preferences and care routine.

The long, thin profile also makes the Japanese sujihiki knife a suitable choice for delicate slicing tasks, such as breaking down fish fillets or portioning cured meats for plating. Therefore, whether working on a prime rib or sashimi cuts, a sujihiki helps to achieve clean, elegant slices with minimal effort.

If you're looking to add a precise slicing tool to your kitchen kit, the sujihiki is the best choice for clean, precise cuts through meat, fish, and cooked proteins. Also, we recommend combining with versatile blades like a gyuto for general prep or a petty knife for fine detail work. It forms a well-rounded trio suited for nearly every task in the kitchen.