The long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.
The Sujihiki is often considered to be the Western equivalent of the Yanagi because their blade profiles are so similar. Sujihiki’s are commonly available in blade lengths ranging from 210mm up to 360mm, with the 240mm, 270mm, and 300mm sizes depending on the space you have available.
*As each knife is made individually by hand, there may be some slight variance in the measurements. If you have questions about the exact dimensions of the knife, please feel free to contact us.