Carving Knives

The star of the holiday season is a long, beautiful carving knife used to slice the roast turkey, ham, or meat-substitute mass at the family dinner. A long-bladed sujihiki keeps the carver from having to saw at it, while the short height of the knife doesn’t pull apart the grain of the meat, leaving more of the flavourful juices inside.

KNIFE FEATURED: HARUYUKI GOMA SUJIHIKI 

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