Derived from traditional Japanese carving and fish-slicing knives, the Sujihiki was created for drawing clean, uninterrupted cuts through proteins with minimal resistance. Long, narrow, and exceptionally efficient, its design reflects the Japanese philosophy that a single precise cut preserves both texture and presentation. In the modern kitchen, the Sujihiki shines when slicing brisket, roasts, cured meats, fish, and larger fruits with absolute control and elegance. The extended blade length reduces drag and tearing, allowing smooth, fluid cuts that protect delicate structures and retain moisture. Whether used in professional service or elevated home cooking, the Sujihiki is a specialist’s tool built for precision and refinement. Meaning Golden Fang, this Sujihiki was made to resemble a katana both in style and feel. Specs: Forged 52100 Steel at 64HRC Stabilised Amboyna Burl, Brass and G10 Weight - 171 Grams Length - 240mm Heel Height - 36mm
