Sujihiki Knife Guide: Uses, Length & Slicing Technique
Sep 27, 2026
A Sujihiki is a long, narrow Japanese slicing knife for clean cuts through boneless meat and fish. Most are double bevel, making them more versatile and easier to adapt to mixed protein work than a traditional single-bevel fish slicer.
For the short use answer, read What Is a Sujihiki Knife Used For?.
What is a Sujihiki used for?
Roasts, ham, brisket, poultry breast, boneless raw meat and boneless fish fillets are natural Sujihiki tasks. The goal is a long, smooth slice with minimal sawing.
Why is the blade long and narrow?
Length increases the distance available for one drawing stroke. The low blade height reduces surface contact and drag compared with a tall chef’s knife.
240 vs 270 vs 300 mm Sujihiki
240 mm is easier in smaller kitchens. 270 mm gives a useful balance of reach and control. 300 mm is valuable for large roasts and fish when the board has enough space. Choose by food size and workspace, not prestige.
Sujihiki vs Yanagiba
Traditional Yanagiba is single bevel and sashimi-focused. Sujihiki is usually double bevel and more versatile across both meat and fish.
See Yanagiba vs Sujihiki.
Sujihiki vs carving knife
Both slice cooked meat. Sujihiki is usually narrower and built around long draw cuts. Western carving knives vary more in height, flexibility and tip shape.
See Sujihiki vs Carving Knife.
Can a Sujihiki replace a chef’s knife?
Not comfortably. Low blade height and long narrow geometry make it poor for repeated chopping, herbs and most everyday vegetable work.
How do you use a Sujihiki?
Use smooth draw cuts from heel toward tip. Avoid short sawing, twisting, bones and frozen food.
How do you sharpen a Sujihiki?
Most Sujihiki are sharpened like other double-bevel knives. Follow the existing bevel, work both sides and confirm any intentional asymmetry before changing the edge.
Who should buy one?
Sujihiki is useful when you regularly carve roasts, portion boneless proteins or slice fish and want more reach than a Gyuto can provide.
See Deba, Yanagiba & Sujihiki.
