Shimomura TU-9012 Sujihiki/Slicer, 240mmShimomura 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
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 
Tosa Matsunaga Aogami damascus Sujihiki (sashimi knife), 270 mmTosa Matsunaga Sujihiki, 270 mm
This Japanese chef's knife has a core of Japanese Aogami carbon steel with a damascus (multi-layer) protective layer on the outside. This double-sided sharpened knife is completely hand-forged by…€ 139,00-17%
Tokaji Uchi Hamono Shin kiritsuke (fish knife), 240 mm -walnut-Tokaji Uchi Hamono Shin Kiritsuke 240 mm, walnut handle
This handmade Japanese fish knife comes from Tosa, Japan and was made by mastersmithy Michikuni Tokaji. The knives are double-sided sharpened (suitable for right and…€ 179,00 € 149,00
Tosa Matsunaga Aogami damascus Sujihiki (sashimi knife), 300 mmTosa Matsunaga Sujihiki, 300 mm
This Japanese chef's knife has a core of Japanese Aogami carbon steel with a damascus (multi-layer) protective layer on the outside. This double-sided sharpened knife is completely hand-forged by…€ 149,00
Tsutomu Kajiwara Sumi Sujihiki (sashimi knife), 210 mmTsutomu Kajiwara Sumi Sujihiki,
This short Japanese Sashimi knife has a core of Japanese Aogami # 2 "Blue paper" non-stainless carbon steel with a very nice damascus pattern. The blade is sharpened on both sides. This knife is…€ 179,00-20%
Brieto-PRO M1212 Sujihiki (Fish / carving knife) 270 mmBrieto-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 € 199,00
Anryu Aokami Sujihiki (fish knife), 270 mmAnryu Aokami Tsuchime Sujihiki 27 cm,
This Japanese fish / carving knife has a core of Japanese Aogami #2 carbon steel with a softer stainless steel coating on the outside with a nice hammer stroke (Tsuchime). This method of…€ 239,00only 1 piece left!
Brieto Kyoto damast TKT-1112 Sujihiki (fish knife) 270 mmBrieto 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
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.