Sujihiki Knife: The Japanese Slicer for Meat and Fish

The sujihiki (筋引, roughly “muscle puller” or “sinew slicer”) is the Japanese long slicing knife. It developed alongside the gyuto as Japanese kitchens adopted Western cooking, and it fills the role of the Western carving knife or slicer. In Japan it is used to portion meat and trim sinew, and in the US it has become a favorite for barbecue brisket and holiday roasts.

Blade shape and geometry

A sujihiki is long and narrow. The edge is fairly straight with a gentle curve toward a pointed tip, and the blade height is low, around 35 to 40mm on a 270mm knife. It is essentially a gyuto with most of the height removed.

The narrow blade is the point. Less height means less surface touching the food, so there is less drag and less sticking as you draw the knife through. Combined with a thin Japanese grind, it lets you cut a slice in a single long pull without sawing back and forth, which keeps the cut surface smooth and the juices in the meat.

What it is for, and what it is bad at

Use a sujihiki for carving brisket, prime rib, pork loin, ham, and turkey breast, for portioning salmon and tuna loins, and for trimming silver skin and fat from large cuts. Its length also makes it a decent sashimi knife for home cooks who do not want a single-bevel yanagiba.

It is bad at chopping. The low height gives no knuckle clearance, so dicing onions on a board is uncomfortable. It is too long and flexible for detail work. And it should never cut through bones or frozen roasts. Carve around the bone, not through it.

Common lengths and which to choose

For most US home cooks, 270mm is the size to buy. Choose 240mm if your board is small, and 300mm only if you regularly carve very large cuts.

Bevel and handedness

Sujihiki are double-bevel and suit either hand. Some makers use a slight right-hand bias. Unlike the yanagiba, you do not need a left-handed version, which makes the sujihiki the practical slicer for lefties.

Steel recommendations

Since a sujihiki spends a lot of time in fatty, salty, and acidic foods, stainless is the practical default. VG-10 and SG2/R2 both work well, and SG2 holds its edge through long carving sessions. Ginsan sharpens easily and resists rust.

Carbon sujihiki in Shirogami #2 or Aogami #2 give an extremely clean slice but need wiping as you carve. Stainless sujihiki usually run $120 to $250, and handmade carbon versions $200 to $450. Prices move with the yen. Our Japanese knife steel guide compares these in more depth.

Who should buy one, and who should skip it

Buy a sujihiki if you smoke brisket, roast big cuts, slice fish at home, or work a carving station. It is the obvious third knife after a gyuto and a petty.

Skip it if you rarely cook large proteins. A 240mm gyuto can slice a roast reasonably well, and a sujihiki does little else.

Compare with

• Yanagiba: the single-bevel Japanese slicer made for raw fish.
• Gyuto: the all-purpose chef’s knife that can stand in as a slicer.
• Guide: Japanese knife types explained

If you want a sujihiki sized to your smoker or your board, send us a request and we will quote one with duties already included.