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  • Shimomura TU-9012 Sujihiki/Slicer, 240mm
    Shimomura TU-9012 Sujihiki/Slicer, 240mm

    Shimomura TU-9012 Sujihiki/Slicer, 240mm

    The Shimomura knives are manufactured in Japan. They have a very good price/quality ratio. The blade of this knife is made of rust resistant Japanese Molybdenum Vanadium steel and is…

    € 75,00
  • Shimomura TU-9013 Sujihiki/Slicer, 270mm
    Shimomura TU-9013 Sujihiki/Slicer, 270mm

    Shimomura TU-9013 Sujihiki/Slicer, 270mm

    The Shimomura knives are manufactured in Japan. They have a very good price/quality ratio. The blade of this knife is made of rust resistant Japanese Molybdenum Vanadium steel and is…

    € 95,00
  • Tokaji Uchi Hamono Shin kiritsuke (vismes), 240 mm -walnoot-
    Tokaji Uchi Hamono Shin kiritsuke (vismes), 240 mm -walnoot-

    Tokaji Uchi Hamono Shin Kiritsuke 240 mm, walnut handle

    This handmade Japanese universal Bunka knife comes from Tosa, Japan and was made by masters Michikuni Tokaji. The knives are double-sided sharpened (suitable for right and…

    € 179,00
  • Anryu Aokami Sujihiki (fish knife), 270 mm
    Anryu Aokami Sujihiki (fish knife), 270 mm

    Anryu Aokami Tsuchime Sujihiki 27 cm,

    This Japanese fish / carving knife has a core of Japanese Aogami #2 carbon steel with a softer carbon steel coating on the outside with a nice hammer stroke (Tsuchime). This method of forging…

    € 239,00
  • Brieto-PRO M1212 Sujihiki (Fish / carving knife) 270 mm
    Brieto-PRO M1212 Sujihiki (Fish / carving knife) 270 mm

    Brieto-PRO M1212 Sujihiki,

    Double-sided sharpened blade made of stainless Japanese Mo-V steel with dents in the blade to prevent sticking. The handle is made of hollow 18-8 stainless steel and this makes the knife resistant to…

    € 249,00
  • -30%

    Brieto Kyoto damast TKT-1112 Sujihiki (fish knife) 270 mm
    Brieto Kyoto damast TKT-1112 Sujihiki (fish knife) 270 mm

    Brieto Kyoto Tamahagane Damask Sushi knife,

    Double-sided laminated blade made of stainless Japanese Mo-V steel with an outer layer of very nicely forged 63 layers of damask steel. The handle is made of hollow 18-8 stainless steel…

    € 429,00 € 299,00
  • Masakage Shimo Sujihiki (sushi knife), 270 mm
    Masakage Shimo Sujihiki (sushi knife), 270 mm

    Masakage Shimo Sujihiki 27 cm,

    This Japanese sashimi / fish knife has a core of Japanese Shirogami #2 "white paper" non-stainless carbon steel with a very nice damask pattern. The double-sided sharpened blade has a damask pattern…

    € 339,00
  • Masakage Kiri Sujihiki (Sashimi knife), 270 mm
    Masakage Kiri Sujihiki (Sashimi knife), 270 mm

    Masakage Kiri Sujihiki, 270 mm

    This Japanese sashimi knifehas a core of Japanese VG-10 stainless carbon steel with a beautiful damask protective layer. This double-sided sharpened knife has a Kiri pattern which gives the knife a…

    € 349,00

Meat / fish knives (carving knives)

A carving knife is traditionally used to cut (tranch) roasted meat. A meat fork is also used for this. In Japan these knives are mainly used to cut raw fish. The blade is somewhat thinner and narrower than a chef's knife for cutting more accurately. The blade length is between 180 and 300 mm. The Japanese meat knives are called Sujihiki (or Sujibiki) and are generally longer than western meat knives. Sujihiki knives are double-sided and are similar in functionality to traditional Yanagiba knives, although Yanagiba knives are thicker.

The knives below are sorted by price.

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