Japanese Sujihiki Knives

Master the art of slicing with our premium Sujihiki knives. The Sujihiki, a Japanese-style slicing knife, is the ultimate tool for achieving paper-thin slices of meat, fish, and vegetables with its long, narrow blade and razor-sharp edge. Whether you're preparing delicate sashimi or elegant charcuterie boards, our Sujihiki knives ensure precision and consistency in every slice.

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Nigara Hamono SG2 Kurouchi Tsuchime Sakimaru Sujihiki 270mm - Ebony
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Nigara Hamono SG2 Kurouchi Tsuchime Sakimaru Sujihiki 270mm - Ebony
★★★★★ ★★★★★ (4)
$458.00 AUD $539.00
Nigara Hamono SG2 Kurouchi Tsuchime Sujihiki 240mm - Ebony
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Nigara Hamono SG2 Kurouchi Tsuchime Sujihiki 240mm - Ebony
$390.00 AUD $459.00
Nigara Hamono SG2 Raindrop Damascus Kiritsuke Sujihiki 255mm
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Nigara Hamono SG2 Raindrop Damascus Kiritsuke Sujihiki 255mm
$713.00 AUD $839.00
Nigara Hamono SG2 Raindrop Damascus Sakimaru Sujihiki 270mm - Ebony
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Nigara Hamono SG2 Raindrop Damascus Sakimaru Sujihiki 270mm - Ebony
$696.00 AUD $819.00
Nigara Hamono SG2 Raindrop Damascus Sakimaru Sujihiki 300mm - Ebony
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Nigara Hamono SG2 Raindrop Damascus Sakimaru Sujihiki 300mm - Ebony
$705.00 AUD $829.00
Sakai Kikumori White 2 Kiritsuke Sujihiki 300mm
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Sakai Kikumori White 2 Kiritsuke Sujihiki 300mm
$645.00 AUD $759.00
Sakai Kikumori White 2 Kurouchi Kiritsuke Sujihiki 300mm - Carbon Fibre
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Sakai Kikumori White 2 Kurouchi Kiritsuke Sujihiki 300mm - Carbon Fibre
$645.00 AUD $759.00
Sakai Kikumori White 2 Kurouchi Kiritsuke Sujihiki 300mm - Persimmon
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Sakai Kikumori White 2 Kurouchi Kiritsuke Sujihiki 300mm - Persimmon
$645.00 AUD $759.00
Sakai Kikumori White 2 Kurouchi Kiritsuke Sujihiki 300mm - Quince
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Sakai Kikumori White 2 Kurouchi Kiritsuke Sujihiki 300mm - Quince
$645.00 AUD $759.00
Seido "Aomori" Ginsan Tsuchime Kiritsuke Sujihiki 270mm - Siamese Rosewood
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Seido "Aomori" Ginsan Tsuchime Kiritsuke Sujihiki 270mm - Siamese Rosewood
$407.00 AUD $479.00
Seido "Kuro" x Tadafusa White 2 Kurouchi Sujihiki 240mm - Ebony & Turquoise
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Seido "Kuro" x Tadafusa White 2 Kurouchi Sujihiki 240mm - Ebony & Turquoise
★★★★★ ★★★★★ (1)
$220.00 AUD $259.00
Seido "Kuro x Tadafusa White 2 Kurouchi Sujihiki 240mm - Persimmon
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Seido "Kuro" x Tadafusa White 2 Kurouchi Sujihiki 240mm - Persimmon
$220.00 AUD $259.00
Seido "Kuro" x Tadafusa White 2 Kurouchi Sujihiki 270mm - Ebony & Turquoise
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Seido "Kuro" x Tadafusa White 2 Kurouchi Sujihiki 270mm - Ebony & Turquoise
★★★★★ ★★★★★ (1)
$246.00 AUD $289.00
Seido "Kuro" x Tadafusa White 2 Kurouchi Sujihiki 270mm - Persimmon
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Seido "Kuro" x Tadafusa White 2 Kurouchi Sujihiki 270mm - Persimmon
★★★★★ ★★★★★ (1)
$246.00 AUD $289.00
Seido x Tadafusa SLD Tsuchime Sujihiki 240mm
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Seido x Tadafusa SLD Tsuchime Sujihiki 240mm
★★★★★ ★★★★★ (5)
$288.00 AUD $339.00
Seido x Tadafusa SLD Tsuchime Sujihiki 270mm
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Seido x Tadafusa SLD Tsuchime Sujihiki 270mm
★★★★★ ★★★★★ (2)
$322.00 AUD $379.00
Shibata Koutetsu Chromax Sujihiki 240mm
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Shibata Koutetsu Chromax Sujihiki 240mm
★★★★★ ★★★★★ (1)
$331.00 AUD $389.00
Shiro Kamo Blue Super SS Clad Kurouchi Sujihiki 270mm
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Shiro Kamo Blue Super SS Clad Kurouchi Sujihiki 270mm
★★★★★ ★★★★★ (1)
$314.00 AUD $369.00
Shiro Kamo White 2 Damascus Sujihiki 270mm
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Shiro Kamo White 2 Damascus Sujihiki 270mm
★★★★★ ★★★★★ (3)
$288.00 AUD $339.00
Takeshi Saji Blue 2 Rainbow Damascus Sujihiki 270mm
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Takeshi Saji Blue 2 Rainbow Damascus Sujihiki 270mm
$594.00 AUD $699.00
Takeshi Saji VG10-W Nashiji Rainbow Damascus Sujihiki 240mm - Dark Maple
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Takeshi Saji VG10-W Nashiji Rainbow Damascus Sujihiki 240mm - Dark Maple
★★★★★ ★★★★★ (1)
$611.00 AUD $719.00
Takeshi Saji VG10-W Nashiji Rainbow Damascus Sujihiki 270mm - Dark Maple
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Takeshi Saji VG10-W Nashiji Rainbow Damascus Sujihiki 270mm - Dark Maple
★★★★★ ★★★★★ (1)
$662.00 AUD $779.00
Tetsujin Hamono Ginsan Kasumi Sujihiki 270mm - Ebony & Blonde
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Tetsujin Hamono Ginsan Kasumi Sujihiki 270mm - Ebony & Blonde
$560.00 AUD $659.00
Tojiro Colour MV Sujihiki 240mm
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Tojiro Colour MV Sujihiki 240mm
$84.00 AUD $99.00
Tojiro Colour MV Sujihiki 270mm
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Tojiro Colour MV Sujihiki 270mm
$101.00 AUD $119.00
Touroku Sakai Kagayaki VG10 Damascus Tsuchime Sujihiki 240mm
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Touroku Sakai Kagayaki VG10 Damascus Tsuchime Sujihiki 240mm
$203.00 AUD $239.00
2 sizes available
Tsunehisa Blue 2 "Samurai" Sakimaru 270mm
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Tsunehisa Blue 2 "Samurai" Sakimaru 270mm
$339.00 AUD $399.00
Tsunehisa Blue 2 "Samurai" Sakimaru 300mm
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Tsunehisa Blue 2 "Samurai" Sakimaru 300mm
★★★★★ ★★★★★ (2)
$382.00 AUD $449.00
Tsunehisa Ginsan Migaki Sujihiki 240mm
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Tsunehisa Ginsan Migaki Sujihiki 240mm
$212.00 AUD $249.00
Tsunehisa Ginsan Migaki Sujihiki 270mm
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Tsunehisa Ginsan Migaki Sujihiki 270mm
★★★★★ ★★★★★ (2)
$229.00 AUD $269.00
Tsunehisa Ginsan Migaki Sujihiki 270mm - Ebony
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Tsunehisa Ginsan Migaki Sujihiki 270mm - Ebony
$254.00 AUD $299.00
Tsunehisa Ginsan Nashiji Sujihiki 240mm
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Tsunehisa Ginsan Nashiji Sujihiki 240mm
$203.00 AUD $239.00

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Japanese Sujihiki Knives
◆ Common Questions

Shopping for Japanese Sujihiki Knives

What is a sujihiki used for?
The sujihiki is a Japanese slicing knife designed for carving proteins, roasts, briskets, hams, or large pieces of cooked meat. Double-bevel (ambidextrous), longer than a gyuto, with a thinner blade for clean draw-cuts through muscle fibre.
Sujihiki vs yanagiba: which slicer should I pick?
Yanagiba is single-bevel, built specifically for sashimi, raw fish slicing. Sujihiki is double-bevel, a Western-style slicer for cooked proteins. If you work with raw fish, yanagiba. For roasts, carvery, and general slicing, sujihiki.
What size sujihiki should I buy?
240mm handles most home cooking. 270mm is popular for larger pieces or BBQ work. 300mm is specialist, pro-chef territory. Shorter 210mm sujihikis exist but offer less slicing reach.
Can a sujihiki replace a gyuto?
For prep work, no, sujihiki is too thin and specialised for general chopping. But as a dedicated carver alongside your chef knife, a sujihiki pairs beautifully with a gyuto in a 2-knife kit.
Why is a sujihiki better than a Western carving knife?
Japanese sujihikis are thinner, harder, and sharper than Western carving knives. The thinner blade glides through meat with less sawing (preserves texture); the harder steel holds the edge longer. The tradeoff is more careful handling.
What steel is best for a sujihiki?
For low-maintenance, VG10 or SG2 stainless. For enthusiast carbon edges, Aogami or Blue 2 carbon. Choice depends on how much care you want to put into the knife.