Collection: Sujihiki Knife-Slicer

The sujihiki is a long, narrow, thin slicer, usually 240 to 300mm. It trims sinew and fat and carves proteins in single clean strokes: roasts, brisket, turkey, ham, and fish when you don't own a yanagiba. Because it is double bevel, it is easier to use and sharpen than a traditional single bevel slicer.

If you cook a lot of protein or carve at the table, a sujihiki earns its place quickly.