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 45 layer has been one of the most popular knives in the Sakai Takayuki range, it has a very classic Japanese look and is very light in the hand due to the Wa handle it has a AUS - 10 steel core with 45 layers of hammered damascus steel layered over the top on both sides. Like all Sakai Takayuki knives this is absolute value for money and would be a work horse in any chef’s knife case.

Weight: 128g

Handle Material: Octagonal magnolia handle, water buffalo horn ferrule

Handle Length: 142mm (5.5")

Blade Length: 245mm (9.6")

Blade Depth: 37mm

Thickness at spine: 1.4mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: VG10 core with 45 layer steel damascus cladding and Hammered (tsuchime) finish

Hardness (Rockwell scale): 60 - 61