What Is a Sujihiki Knife Used For?
Sep 27, 2026
A Sujihiki is used to make long, clean slices through boneless meat and fish. It is a specialist slicer rather than an all-purpose chef’s knife.
Cooked meat
Roast beef, ham, brisket and poultry breast are classic Sujihiki tasks.
Raw boneless meat
The long narrow blade helps portion raw proteins and produce thin slices with fewer back-and-forth strokes.
Fish
Sujihiki can slice boneless fish cleanly and is a practical double-bevel alternative to a traditional Yanagiba for mixed kitchen use.
Why not just use a chef’s knife?
A sharp chef’s knife can slice meat, but Sujihiki adds reach and reduces drag on larger pieces.
What should you avoid?
Bones, frozen food, twisting and heavy chopping.
Do you need one?
It makes sense if you regularly carve roasts, portion boneless proteins or slice fish. For occasional slicing, a sharp Gyuto or chef’s knife may already be sufficient.
For sizes, technique, comparisons, sharpening and care, read the Sujihiki Knife Guide.
