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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
  • -10%

    Tosa Matsunaga Aogami damascus Kiritsuke (universal knife), 210 mm
    Tosa Matsunaga Aogami damascus Kiritsuke (universal knife), 210 mm

    Tosa Matsunaga Kiritsuke, 210 mm

    This Japanese kiritsuke 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…

    € 139,00 € 125,00
  • -20%

    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 € 199,00
  • -9%

    MAC Professional MKS 105 - 250 mm slicer (carving knife)
    MAC Professional MKS 105 - 250 mm slicer (carving knife)

    MAC Professional MKS 105 - 250 mm,

    Professional carving knife
    Extremely sharp and well-balanced
    Steel type: Stainless MAC steel (Japanese AUS8 steel)
    Hardness: 59 (Rockwell C)
    Handle: Black Pakka wood (pressed and laminated birch…

    € 219,00 € 199,00
  • Supreme Twisted Sujihiki (slicer) TZX2-4012V, 300 mm
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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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