You have an outdated webbrowser. The website might not work correctly.


Sujihiki: effortlessly cut fish and meat

The sujihiki is the double-sided grind alternative for a Yanagiba. With the long blade of a sujihiki you can effortlessly cut wafer-thin, straight slices of meat and fish. The needle-like shape makes it perfect to reach underneath the fat to remove unwanted fat or connective tissue of larger pieces of meat such as ribeye or pork loin. You can also easily use this knife to fillet fish. Do, however, keep in mind that this knife is not very fond of bones!

8 Products
1 Reviews
In stock
4 Reviews
Not available
1 Reviews
Not available
Ordered before 5:30 PM, shipped the same day
All prices include VAT, fees and charges
2 Reviews
Not available
± 1 month
Payment methods
GBUnited Kingdom