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 Like other western-influenced Japanese knives, the sujihiki was originally made with a single steel and western handle and was only later produced with a Japanese handle.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 240mm Sujihiki Aogami 1 Oct Ho/Horn
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- $234.58
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- $234.58
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Tosa Tadayoshi 270mm Sujihiki Aogami 1 Oct Ho/Horn
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- $288.60
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- $288.60
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Sakai Kikumori Nihonkou 270mm Sujihiki Carbon
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- $200.46
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- $200.46
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Tosa Tsukasa 210mm Sujihiki Shirogami 1 D Ho Horn
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- $140.75
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- $140.75
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Morihei Hisamoto 240mm Sujihiki Stainless Pakka Handle
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- $267.28
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- $267.28
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Hitohira FJ 180mm Sujihiki VG1 Pakka
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- $208.99
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- $208.99
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Hitohira FJ 240mm Sujihiki VG10 Pakka
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- $349.73
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- $349.73
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Naozumi Nihonkou 270mm Sujihiki Carbon
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- $193.35
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- $193.35
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Naozumi Nihonkou 300mm Sujihiki Carbon
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- $223.20
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- $223.20
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Morihei Hisamoto Hagane 270mm Sujihiki Carbon Steel Pakka Handle
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- $297.13
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- $297.13
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Nigara Hamono 240mm Sujihiki STRIX Ebony Handle
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- $719.37
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- $719.37
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