The Sujihiki is a long, slender knife designed for slicing meat and fish smoothly. Its minimal resistance preserves the texture and appearance of ingredients.
16 products
A double-edged knife suitable for cutting the tendons of a block of meat and slicing meat. It can also be used as an all purpose knife like a Chef knife .
This is a list of sujihiki knives that can be purchased online from Jikko Hamono, a Sakai JIKKO cutlery maker with a history of over 120 years.
This is a list of sujihiki knives that can be purchased online from Jikko Hamono, a Sakai JIKKO cutlery maker with a history of over 120 years.
Types of Steel for Kitchen Knives
This list categorizes different types of steel used in kitchen knives. The steels at the top of each list offer the best sharpness and edge retention.
Frequently Asked Questions
The Sujihiki is specialized for slicing with its thin, long blade, while the Gyuto is a versatile knife for various cutting techniques.
Common sizes range from 240mm to 300mm. A 240mm knife is ideal for home use, while professionals prefer 270mm or longer.
It excels at slicing roast beef, prosciutto, sushi ingredients, and filleting fish.
Lay the blade flat and use a pulling motion for smooth, clean cuts. Avoid pressing down while cutting.
It is suitable for making fillets but not for cutting through bones. A Deba knife is better for that purpose.
Use the entire blade and slice in one smooth motion. Avoid sawing movements to maintain a clean cut.
Fully frozen meat can damage the blade. It’s best to cut when slightly thawed.
Use a whetstone at a 15-20 degree angle and sharpen evenly along the entire blade length.
Weekly light maintenance and a full sharpening session every 1-2 months are recommended.
Wash immediately after use, dry thoroughly, and apply a thin coat of oil if storing for a long period.
Avoid cutting bones or very hard ingredients, and use a soft cutting board to protect the blade.
Stainless steel is easier to maintain and resistant to rust, making it ideal for beginners. Carbon steel provides a sharper edge but requires more care.
Entry-level Sujihiki knives cost between $50-$150, while professional models range from $200 and up, depending on material and craftsmanship.
Professional Sujihiki knives have longer, sharper blades made from high-grade materials for durability, while home-use knives focus on ease of handling.
Recently viewed