Non Food Japanese knife Sujihiki 20 cm

✨ Sujihiki knife 20 cm for clean, precise slicing

Sujihiki is a Japanese-style kitchen knife with a long, narrow, thin blade—designed for smooth, controlled slicing. It’s a great choice when you want neat portions and clean edges, whether you’re working with cooked meats, roasted poultry, or delicate ingredients.

Use long, gentle strokes and let the thin blade do the work. For best results, pair it with a stable cutting board and keep the edge sharp; a well-maintained Sujihiki helps you slice more accurately with less tearing and less pressure.

✅ Key features

• Long, narrow blade supports straight, even slices—ideal when presentation matters
• Thin profile helps reduce drag, making it easier to cut through soft or tender foods without shredding
• Great for portioning and carving: you can slice larger pieces with fewer strokes
• Helpful for trimming and removing silver skin or fat with controlled, precise movements
• A practical alternative to bulkier chef’s knives when you mainly need slicing rather than chopping

🍽️ How to use

• Carve roast beef, pork, or poultry into thin, uniform slices for serving
• Slice cooked ham or terrines cleanly for platters and sandwiches
• Portion fillets or boneless cuts with long strokes for smoother surfaces
• Trim fat and connective tissue before cooking for a cleaner finish
• Use for thin slicing of firm vegetables (e.g., cucumber) when you want tidy, even pieces

👩‍🍳 Try our original recipes

• Recipe for Japanese Curry Kare Raisu
  Discover the secrets of traditional Japanese curry, Kare Raisu!
• Classic Japanese Miso Soup (with Homemade Dashi)
  Miso soup is quick to make, deeply savory, and easy to customize.

✨ Final touch

Did you know Sujihiki literally means “flesh slicer” and is the Japanese counterpart to a Western carving knife?