The Sujihiki is an essential knife for precision slicing, designed to create clean, effortless cuts with minimal resistance. As the Japanese equivalent of a Western slicer, it excels at slicing meats, fish, and delicate proteins with precision, making it a must-have for chefs who prfioritize presentation and efficiency. Its long, narrow blade allows for smooth, single-stroke slicing, reducing friction and preventing tearing, which is especially important for raw fish, roasted meats, and other delicate ingredients.

Compared to a Gyuto, the Sujihiki is thinner, longer, and lighter, providing exceptional control for slicing tasks. Its razor-sharp edge ensures clean cuts without the need for excessive pressure, preserving the integrity of the food. Unlike a serrated knife, which saws through meat, the Sujihiki’s double-beveled edge is designed for precise, fluid slicing, making it the ideal tool for professionals and home cooks who want to achieve restaurant-quality results.

With its refined design and effortless cutting ability, the Sujihiki is the ultimate slicing knife, offering both precision and elegance in every cut.

The Misono 440 Series is made from 440A stainless steel, which provides a balance of sharpness, durability, and rust resistance. With a hardness of around 58 HRC, these knives hold their edge well while remaining easy to maintain. They are lightweight, comfortable to use, and well-suited for home cooks and entry-level professionals who want a reliable stainless-steel knife without high maintenance.

Weight: 165g

Handle Material: Western handle - Black stamina wood with metal rivets

Handle Length: 120mm (4.7")

Blade Length: 246mm (9.6")

Blade Depth: 38mm

Thickness at spine: 1.9mm

Thickness at tip: 0.2mm

Cutting Edge: Double 60/40

Blade Material: Molybdenum (stain resistant steel)

Hardness (Rockwell scale): 58 - 59