The Sujihiki knife, whose name means flesh slicer in Japanese, is a specialized blade designed for long, clean, and precise cuts. Unlike Western chef's knives, which are often wider and thicker, the Sujihiki is distinguished by its thin, long, and narrow blade. This format reduces friction during cutting and allows for effortless slicing of cooked or raw proteins, while maintaining the integrity of the fibers. Its double-beveled blade makes it easier to maintain and suitable for both left- and right-handed cooks, unlike the traditional Yanagiba. Lightweight, precise, and easy to handle, the Sujihiki is a benchmark for those seeking smooth and delicate cutting, particularly when preparing fish or boneless cuts of meat.

The Sujihiki is primarily used for slicing boneless proteins, such as roasted meats, fish fillets, or raw cuts used in refined dishes like sushi or sashimi. Its long blade (typically 240 to 300 mm) allows for a clean cut in a single motion, without a sawing effect, which improves food presentation and preserves its texture. The razor-sharp edge of this blade also allows for fine slicing of duck breast, roast, cured ham, or salmon. Thanks to its narrow profile, the Sujihiki significantly reduces friction, improving cutting control. Although it can occasionally be used on tender vegetables, it remains dedicated to precision work on proteins, for which it excels.

The Sujihiki knife is designed for making long, precise cuts on tender foods, primarily boneless meat and fish. While it is sometimes used to slice very tender vegetables like zucchini or mushrooms, it is not suitable for general cutting or hard ingredients. To maintain optimal sharpness for cutting protein, it is advisable to avoid slicing fibrous or tough foods. For more demanding tasks like cutting root vegetables or complete meal preparation, an all-purpose knife such as the Gyuto is better suited. The Sujihiki should be reserved for specialized use where precision and delicacy are a priority.

Careful maintenance is essential to preserve the cutting quality of your Sujihiki. After each use, clean it by hand with water without harsh detergents, then wipe it immediately with a clean, dry cloth. Avoid prolonged exposure to moisture, especially if the blade is made of carbon steel, which is more susceptible to oxidation. Sharpening should be done regularly using a leather strop or a ceramic steel, and supplemented by sharpening with a water stone once or twice a year, maintaining a suitable angle (usually 12 to 15 degrees per side). The Sujihiki should never be put in the dishwasher. Store it in a knife roll, a wooden saya, or on a magnetic bar to avoid shocks and preserve the fineness of its edge.

The Sujihiki knife is a relatively modern blade, designed in Japan in the 20th century to meet the needs of Western chefs, while drawing inspiration from the Yanagiba, a traditional knife used for slicing raw fish. Unlike the Yanagiba, which has a single bevel and is reserved for right-handed users, the Sujihiki has a double bevel, making it more accessible and easy to handle. Its thin, long, and symmetrical blade was designed to adapt to Western cutting techniques while maintaining Japanese precision. It quickly became a favorite among chefs looking for a clean, elegant cut without tearing the fibers. Today, its versatility in cutting proteins and its ease of use explain its popularity in both professional and domestic kitchens.