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  1. Blade Length
    24cm
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Brand
  1. Miyabi 2 items
  2. Sakai Takayuki 4 items
  3. Yasuda Hamono 1 item
Style
  1. Miyabi 5000 MCD 67 1 item
  2. Miyabi 5000FCD 1 item
  3. Sakai Takayuki Aogami Super Kurouchi Hammered 1 item
  4. Sakai Takayuki Damascus 33 Layer 1 item
  5. Sakai Takayuki Grand Chef 1 item
  6. Sakai Takayuki Knives with TUS Steel 1 item
  7. Minamoto Kotetsu by Yasuda Hamono 1 item
Blade Length
  1. 12cm 1 item
  2. 18cm 1 item
  3. 24cm 7 items
  4. 27cm 3 items
  5. 28cm 1 item
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Material
  1. 33 Layer Damascus steel 1 item
  2. Aogami Blue Super 1 item
  3. FC61 1 item
  4. MicroCarbide Powder Steel 1 item
  5. Top Class High Carbon Stainless Steel by Bohler-Uddeholm 1 item
  6. VG10-VG2 1 item
Type Of Steel
  1. Aogami Blue Super 1 item
  2. FC61 1 item
  3. MicroCarbide Powder Steel 1 item
  4. Top Class High Carbon Stainless Steel by Bohler-Uddeholm 1 item
  5. TUS steel 1 item
  6. VG10 1 item
Shipping Type
  1. Next Day Delivery 6 items
  2. Standard 1 item
Stock
  1. In Stock 5 items
  2. Out of Stock 2 items
The sujihiki is the double-sided grind alternative for a Yanagiba. With the long blade of a sujihiki you can effortlessly cut wafer-thin, straight slices of meat and fish. The needle-like shape makes it perfect to reach underneath the fat to remove unwanted fat or connective tissue of larger pieces of meat such as ribeye or pork loin. You can also easily use this knife to fillet fish. Do, however, keep in mind that this knife is not very fond of bones!