Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It'sperfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins.The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. With a sujihiki, clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.
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We've got resources! Why do you need a Sujihiki? Which Sujihiki is right for you? And how to use one once you've got one.