Sujihiki

The Sujihiki (筋引き包丁), meaning “muscle-cutter,” is the Japanese interpretation of the Western slicing knife, revered for its precision and elegance in carving and filleting. With a long, narrow blade and minimal blade height, the Sujihiki is designed to reduce drag and allow for smooth, uninterrupted slicing—perfect for proteins, from roasted meats to raw fish.

The Sujihiki finds its roots in Japan’s post-Meiji era, when Western culinary influences began to permeate traditional Japanese kitchens. Blending Japanese forging mastery with Western knife geometry, it emerged as a favorite among professional chefs seeking precision in slicing tasks. It quickly became essential in both Japanese and Western-style cuisine, especially in fine dining, where presentation and clean cuts are paramount.

Forged by artisans steeped in centuries-old blacksmithing traditions, each Sujihiki is a result of meticulous craftsmanship. High-carbon steels such as Aogami (Blue Paper Steel) or modern stainless formulations are often used to achieve an ultra-sharp, long-lasting edge. Some feature a layered Damascus or san-mai construction, marrying cutting performance with visual artistry.

The blade’s long profile allows for a single, graceful draw cut, minimizing damage to delicate textures like sashimi, terrines, or roasts. Many Sujihiki knives are fitted with a traditional wa-handle, which offers a lighter feel and greater blade control, often crafted from woods like ho or ebony.

Owning a Sujihiki is embracing a blend of East and West—where Japanese precision meets Western form. It is not just a slicing knife, but a finely tuned tool that honors the integrity of the ingredient and the discipline of the blade maker.