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 33 layer Sakai Takayuki knives are one of our most popular knives we have and for many years they have been a chef’s favourite. This is due to the outstanding quality of knife and value for money. The handle is made from Mahogany wood in a western style, the blade is stainless steel with a VG10 core and holds a great edge for a very long time. The hammered 33 layer blade is called a moonlit due to it resembling a moonlit waves at sea. 

Weight: 182g

Handle Material: Western full tang mahogany with steel rivets

Handle Length: 120mm (4.7")

Blade Length: 238mm (9.3")

Blade Depth: 37mm

Thickness at spine: 1.6mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: VG10 core with 33 layer steel damascus cladding and Hammered (tsuchime) finish

Hardness (Rockwell scale): 61 - 62