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.

Sakai Takayuki non-stick coating VG10 “Kurokage” knives are finished with fluorine resin giving a mate black finish to the blade. In addition to this the blade has been hammered to give it texture that prevents further foods sticking to the blade and encourages the no stick function. The core blade is VG10 with a rockwell hardness of around 60 -61 which is typical in most Sakai Takayuki VG10 ranges. Handles are more traditional Japanese Octagonal Wenge wood with a Buffalo horn ferrule and give these knives a very light feel in the hand.

Weight: 163g

Handle Material: Octagonal wenge handle, water buffalo horn ferrule

Handle Length: 142mm (5.5")

Blade Length: 252mm (9.9")

Blade Depth: 38mm

Thickness at spine: 1.7mm

Thickness at tip: 0.4mm

Cutting Edge: Double 50/50

Blade Material: VG10 core with non-stick coating cladding and Hammered (tsuchime) finish

Hardness (Rockwell scale): 60 - 61