Best Japanese Meat Knife: A Sujihiki Knife for Precision Slicing

For those who appreciate Japanese knives or want to use specialized knives tailored to each ingredient—just like a Japanese chef—the sujihiki knife is highly recommended. This knife is crafted to slice through meat cleanly, preserving the natural structure and texture without tearing fibers. In this article, we’ll dive into the unique features and uses of the sujihiki knife, and provide key points for selecting the best one—whether you're a home cook or a professional chef. 

We’ll also explore how it compares to other Japanese knives like the gyuto and deba.

Additionally, we’ll highlight expert-recommended sujihiki knives known for their durability, sharpness, and choice of premium steel, including top picks from Jikko- a renowned Japanese knife maker with over 120 years of history.

 You’ll discover what makes Jikko’s sujihiki knives exceptional and learn how to choose one that suits your needs perfectly. We also provide detailed tips on sharpening techniques and maintenance to keep your sujihiki performing at its best for years to come.

At the end of this article, you’ll find a video tutorial by Jikko's sharpening specialist, Ryota, on how to properly sharpen a sujihiki knife. Don’t miss it!

Why the Sujihiki is the Best Japanese Meat Knife

The sujihiki knife is a specialized tool designed to enhance the quality of meat dishes through clean, precise cuts. With its long, slim blade, the sujihiki is crafted to slice smoothly along the meat fibers, maximizing flavor and presentation. 

Compared to other meat knives, the sujihiki offers more accuracy and seamless slicing, making it highly valued by professional chefs. From large cuts to delicate slices, the sujihiki is versatile and ideal for a wide range of meat preparations. In this section, we’ll explore what makes the sujihiki’s design unique and how it elevates meat dishes.

Unique Design of the Sujihiki for Precision Cuts

One of the sujihiki knife’s standout features is its long, narrow blade, typically ranging from 240mm to 300mm. This extended blade length allows for smooth, continuous strokes that cut evenly through meat without needing extra force.

The sujihiki’s fine-tipped edge glides easily through fat and muscle, preserving the meat’s texture and appearance. Its specialized design enables effortless slicing, minimizing drag and avoiding any tearing, resulting in clean cuts that highlight the meat’s natural quality and flavor. 

This design is what sets the sujihiki apart, making it a favorite among chefs for creating beautifully precise cuts.

Perfect Dishes with a Sujihiki Knife

The sujihiki excels in dishes where presentation and texture are key. It’s especially suited for roast beef, steaks, and thin-sliced meats for barbecue. For example, when slicing roast beef, its long blade allows for a smooth, even cut that keeps juices inside. 

The sujihiki also handles fatty or tougher cuts without leaving jagged edges, ensuring a refined finish. Beyond meat, it’s ideal for cured meats like ham and prosciutto, where clean cuts enhance both flavor and appearance. This knife is invaluable for any dish where the look and taste of the meat truly matter.

How the Sujihiki Stands Out Among Japanese Meat Knives

Japanese knives come in various types, each suited for a specific purpose, allowing chefs to bring out the best qualities in their ingredients. The sujihiki knife, with its unique design, stands apart from other Japanese meat and fish knives. 

In this section, we’ll compare the sujihiki to the gyuto (chef knife) and Japanese fish knives to help you find the perfect knife for your cooking style.

Sujihiki vs. Gyuto (chef knife) : Key Differences

The sujihiki is specifically designed for slicing large pieces of meat cleanly, preserving the texture and presentation, while the gyuto is a versatile tool that handles a wide range of ingredients, making it ideal for those who want one knife for multiple uses.

H3:Why a Sujihiki is Different from Japanese Fish Knives

Japanese fish knives, such as the Sashimi knife（yanagiba） and Deba（filet knife), differ significantly from the sujihiki, as they are each specialized for precise tasks related to fish preparation.

For those focused on meat preparation, the sujihiki provides unmatched performance in slicing while preserving the quality and appearance of the meat. While fish knives are tailored to protect the texture of fish, the sujihiki is crafted for the unique demands of meat, offering a refined and specialized choice for chefs who want the best results.

Choosing the Best Sujihiki Knife for Your Needs

What do professional chefs consider when selecting a sujihiki knife? Key factors include the type of steel used and the blade length, as these affect both cutting performance and durability in meat preparation. In this section, we’ll explore the top recommendations for steel types and how to choose the right blade size for your cooking needs.

Expert Recommendations on Steel Types and Sharpness

For chefs, the steel used in a sujihiki knife is essential, as it directly influences sharpness and durability. Here are two popular steel types and their key benefits:

High-Carbon Steel (e.g., Aogami Super): 

Known for its incredibly sharp edge, high-carbon steel is easy to sharpen and favored by chefs for precision. Aogami Super, in particular, offers excellent edge retention and smoothly cuts through tough fibers and fat. However, high-carbon steel is more prone to rust, so drying and proper storage are crucial to maintain its quality.

Stainless Steel (e.g., SG2 and STRIX): 

Stainless steel is easier to maintain, resisting rust even with minimal upkeep. SG2 is a high-performance powdered steel known for its hardness and long-lasting sharpness, making it suitable for both professional and home cooking. STRIX, another high-grade stainless steel, offers superior wear resistance, making it a great choice for those seeking stable performance. 

For users who prioritize ease of care, stainless options like SG2 and STRIX provide durability without high maintenance.

When selecting a sujihiki knife, choose high-carbon steel for optimal sharpness, or opt for stainless steel for ease of care and lasting sharpness.

Which Size is Right for You: 240mm or 270mm?

Blade length is another crucial factor in choosing the right sujihiki knife. Typically, sujihiki knives come in two lengths: 240mm and 270mm, each with unique advantages.

240mm Sujihiki: Easy to handle and control, the 240mm is ideal for home kitchens and smaller cuts. This size suits beginners and those needing precision in tight spaces, offering versatility and ease of use.

270mm Sujihiki: With its longer blade, the 270mm excels at slicing large cuts like roasts and steaks. Popular among professionals, it enables smooth, continuous cuts, though it may take a bit more practice to master.

In short, if you frequently prepare dishes like roasts or steak at home, a 270mm sujihiki may suit you best. However, for everyday use or smaller kitchens, the 240mm offers easier handling. Choose the size that best fits your cooking style and kitchen setup.

Top Sujihiki Knives from Jikko for Meat Preparation

For over 120 years, Jikko has been crafting exceptional knives, and their sujihiki knives are no exception. While most sujihiki knives follow a Western style with riveted handles, Jikko offers a variety of handle options, including lighter, traditional Japanese-style handles that make their knives even easier to maneuver. 

Here’s a look at some of their top sujihiki knives designed to elevate meat preparation:

【Flaire 240 Sujihiki】 –For Those Seeking Long-Lasting Great Sharpness

Crafted from SPG STRIX steel, 【Flaire 240】 offers outstanding edge retention and corrosion resistance. This powdered high-speed stainless steel rivals high-carbon steel in sharpness and is incredibly easy to sharpen, providing a top-quality cutting experience with minimal maintenance. It’s an ideal choice for those who prioritize both sharpness and convenience in a meat knife.

【Kappa SG2 Japanese Sujihiki】 – A Unique, Stylish Choice

【The Kappa SG2 sujihiki】 from Jikko is as beautiful as it is functional. With a slim, slightly curved blade, this knife glides through meat with precision. Its handle, made from vibrant stabilized wood with a red marble pattern, adds a distinctive look—each knife is one of a kind. The Damascus pattern on the blade complements its striking design, making it a knife you’ll be proud to own.

【Silver3 Japanese Sujihiki】 – Japanese Traditional Elegance in Simplicity

Made from Silver3 steel, this sujihiki is both sharp and easy to maintain, qualities that make it popular among Japanese chefs. Known for its excellent edge and ease of sharpening, Silver3 steel is often used in delicate Japanese cuisine. The handle is crafted from magnolia wood, providing a soft grip that’s also slip-resistant, making this knife a comfortable, reliable choice.

【Jikko Meat Knife】 – Specialized for Meat Cutting

The Jikko Meat Knife is designed with a highly curved blade specifically for meat, offering an edge that slices smoothly through fatty and tough cuts. Made from high-carbon Aogami Super steel, it holds a sharp edge while easily handling dense meats. 

The resin handle resists stains and is ergonomically shaped for a secure grip, making it an excellent choice for any serious meat preparation.

Explore Jikko’s range of sujihiki knives to find the one that best fits your cooking style and bring a professional touch to your meat dishes.

【JIKKO cutlery Sujihiki knives】

Caring for Your Japanese Meat Knife: Sharpening and Maintenance

With proper care, a sujihiki knife can retain its sharpness and perform beautifully for years. Regular maintenance is especially crucial for meat knives, as they need to deliver precise cuts with minimal effort. In this section, we’ll cover effective sharpening techniques and rust prevention tips to keep your sujihiki in top shape.

Sharpening Techniques for Lasting Sharpness

To maintain a sujihiki’s sharp edge, a step-by-step sharpening process is essential. Here are the tools and techniques for professional-level results:

【Tools Needed】

Whetstones: 400, 1000, 6000, and 13000 grit (ceramic stones work well)

Diamond flattening plate: for leveling the surface of the whetstone

Rust eraser: to clean the knife’s surface

Newspaper or cloth: for removing burrs

Sharpening stand or a towel to secure the whetstone

【Sharpening Steps】

Edge Repair (Kobatsuke):
Start with a 400-grit whetstone at a 15-degree angle to restore the blade’s edge. Place the knife at a 45-degree angle on the stone and sharpen evenly on both sides until you feel a slight “burr” or roughness, indicating the edge is sharp.

Bevel Grinding (Betatogi):
To smooth the blade, gradually work through finer whetstones (1000, 6000, and 13000 grit). Use a nearly flat angle to sharpen the entire blade surface, creating a smooth, fine edge for easier cutting.

Finishing (Burr Removal):
To remove the final burrs, gently rub the blade’s edge against a newspaper or cloth at a right angle. This last step leaves the edge sharp and polished.

【Tips for Sharpening Success】

Keep a consistent angle: Aim to maintain a 15-degree angle throughout.

Flatten the whetstone often: Use a diamond plate to keep the stone’s surface even for accurate sharpening.

Use progressively finer stones: This reduces sharpening time and gives a razor-sharp edge.

【Watch the video on how to sharpen sujihiki knives】

Preventing Rust and Everyday Care Tips

Preventing rust and maintaining your sujihiki knife’s sharpness require careful cleaning and storage.

Basic After-Use Care:

1,Immediate Cleaning:

Rinse the knife right after use to remove any residue, using a soft sponge and mild soap. Avoid scouring pads that could scratch the blade.

2,Dry Completely:

After washing, dry the blade thoroughly with a clean towel. Pay special attention to the handle and blade base, as moisture tends to linger in these areas, potentially leading to rust.

Storage Tips:

1,Store in a Dry Area:

Choose a well-ventilated location, such as a knife stand or magnetic holder, to avoid moisture buildup.

2,Oil Coating for Extra Protection:

For high-carbon knives, a light coat of food-safe oil (such as camellia oil) can protect against rust. Apply a small amount on a cloth or paper towel and gently rub it over the blade’s surface before storing.

With these practices, your sujihiki knife will remain sharp, rust-free, and ready to deliver precise cuts for years to come.

Elevate Your Meat Preparation with the Best Japanese Meat Knife

The sujihiki knife is designed to bring out the best in meat dishes, enhancing both texture and flavor with its slim, elongated blade. Loved by professional chefs, this knife is ideal for slicing roasts, steaks, and thinly cut meats with precision and ease. Unlike other meat or fish knives, the sujihiki’s unique design offers a noticeable difference in the quality of each slice.

When choosing a sujihiki, consider high-performance steel options like Aogami Super or SPG STRIX for sharpness and easy maintenance. Blade length is also key: a 240mm or 270mm blade should be selected based on your cooking style and kitchen space. Proper care is essential—effective sharpening and rust prevention can significantly extend the life of your knife.

Jikko’s sujihiki knives, in particular, offer an exceptional blend of beauty and performance, helping you elevate your meat preparation to the next level. Use this guide to find the sujihiki that’s perfect for you and transform your approach to meat slicing with precision and style.

【JIKKO cutlery Sujihiki knives】

【Watch the video on how to sharpen sujihiki knives】