The sujihiki is the Japanese answer to the Western slicer. Like other western-influenced Japanese knives, the sujihiki was originally made with a single steel and western handle and was only later produced with a Japanese handle. The sujihiki is used similarly to a Western slicer, for cutting proteins with a pull stroke. It is better suited to a number of slicing jobs than the yanagi though it will not cut sashimi as precisely.
Tosa Tadayoshi 270mm Sujihiki Aogami 1 Oct Ho/Horn
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- $298.89
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- $298.89
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Sakai Kikumori Nihonkou 270mm Sujihiki Carbon
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- $207.60
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- $207.60
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Ashi Hamono Ginga 270mm Sujihiki Carbon Steel with Saya
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- $453.49
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- $453.49
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Naozumi Nihonkou 270mm Sujihiki Carbon
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- $200.24
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- $200.24
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Morihei Hisamoto Hagane 270mm Sujihiki Carbon Steel Pakka Handle
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- $360.73
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- $360.73
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Nigara Hamono 270mm Sakimaru Sujihiki SG2 Kurouchi Tsuchime Ebony Handle
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- $550.67
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- $550.67
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Yoshikane Hamono 270mm Sujihiki SKD Nashiji Teak Handle
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- $862.81
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- $862.81
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Ashi Hamono Ginga 270mm Sujihiki Swedish Stainless with Saya
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- $462.32
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- $462.32
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Misono UX-10 270mm Sujihiki Swedish Stainless Western Handle
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- $556.56
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- $556.56
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Ashi Hamono Ginga 270mm Sujihiki Swedish Stainless Western with Saya
- Regular Price
- $462.32
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- $462.32
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Misono EU Carbon 270mm Sujihiki Western Handle
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- $415.21
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- $415.21
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Showing item(s) 1-11 of 11.