The sujihiki (筋引き), or "flesh slicer," is a Japanese slicing knife built for cutting tender meats. Its long, narrow blade and double-beveled edge let it move through a roast, turkey, or brisket in a single stroke instead of a sawing motion, which means cleaner slices and less torn muscle fiber. It's a carving and portioning knife, not a general-purpose blade.
A sujihiki isn't usually the first knife someone buys — it earns its place alongside a gyuto or petty once you're regularly slicing larger cuts of meat. Because it's double-beveled, it's more forgiving to learn on than a single-bevel slicer like a yanagi.
Key Features of a Sujihiki
- Blade Length: Typically 9.5 to 12 inches — long enough to clear most cuts of meat in one pass.
- Blade Material: High-carbon stainless steels such as VG-10, SG2, SLD, ZDP-189, and HAP40 are common, chosen for a fine edge and good corrosion resistance.
- Edge Geometry: Double-beveled, ground thin for slicing without tearing.
- Weight & Thickness: Slim and light, which helps with control on long slicing strokes.
- Edge Retention: Harder steels hold an edge longer between sharpenings, though any edge dulls with use.
- Handle Options: Wa-style (octagonal or D-shaped) and Western handles, depending on grip preference.
Sujihiki vs. Yanagi
The two knives look similar but are built for different jobs. The sujihiki is double-beveled and made for slicing meat — roast beef, ham, other proteins. The double bevel is easier for most people to control than a single bevel.
The yanagi is a single-bevel knife made for slicing raw fish. Its long blade and fine edge give sushi chefs precise, minimal-damage cuts through delicate flesh. A single bevel can produce a cleaner cut in the right hands, but it takes more practice and doesn't have the sujihiki's versatility with meat.
The yanagi also has a hollow back (the urasuki), which helps it release from fish as it cuts. The sujihiki doesn't have this feature — it's built for meat and is generally the easier of the two to pick up.
Historically, fish was more central to Japanese cooking than beef, so the yanagi came first. Many chefs now use a yanagi on boneless meat too, where its thin, sharp profile performs well — but for meat with any real thickness or bone nearby, the sujihiki is the more practical tool.
How to Use a Sujihiki
Use long, smooth slicing strokes and let the edge do the work — don't saw or press hard. A sharp sujihiki should glide through tender meat with light pressure, which is what gives you clean, presentation-ready slices. It also works well for trimming fat and skin.
Care and Maintenance
- Hand wash only — never put it in the dishwasher.
- Dry it immediately after washing; don't leave it wet or soaking.
- Don't cut bones or frozen food with it — the edge is too fine for that.
- Sharpen with a whetstone; avoid honing rods and pull-through sharpeners, which can damage the edge.
- Store it in a saya sheath or on a magnetic strip so the edge isn't knocking against other tools.
Yoshihiro Sujihiki Knives
Our sujihiki knives are hand-forged, combining traditional Japanese blade-smithing with modern steels. If you're regularly slicing roasts, poultry, or other larger cuts of meat, a sujihiki is worth adding to your kit alongside a gyuto or petty.