柳刃 · 筋引
Sujihiki
Slicer / Slicing Knife / Filet Knife
Elongated and thinner than a Gyuto, the Sujihiki is purpose-built for slicing large cuts of meat. Its slender blade glides through tissue while leaving tendons intact — ideal for portioning a beef shank hung from an S hook, or dividing primal cuts into clean, few-kilogram blocks.
Slim Profile
Thinner geometry than a Gyuto for effortless, drag-free slicing
Long Blade
Extended length enables single, uninterrupted draw cuts
Tendon Precision
Separates meat from tendon without wasting a gram
Professional Grade
Trusted by chefs preparing filet mignon and sirloin
Built for the Butcher's Precision
The Sujihiki's blade is elongated and thinner than a Gyuto — the standard butcher knife for meat — and is used primarily to cut large pieces of meat. It can easily separate meat from tendons that remain intact, such as when slicing a beef shank hung by an S hook.
The Sujihiki's true purpose extends further: dividing meat through the tendons into blocks of just a few kilograms. In restaurants, as ingredients grow more expensive — filet mignon, sirloin — tendons that are difficult to bite through are carved away in preparation. Because the blade is thin, it removes tendons cleanly without wasting meat, preventing loss and making the Sujihiki an indispensable tool for professional chefs handling beef.
Discover the precision of Sujihiki knives, perfect for slicing meats and achieving clean, delicate cuts. A Japanese carving knife is an essential tool for chefs seeking sharpness, balance, and elegance. Crafted with care and expertise, a durable Sujihiki offers exceptional performance and control — elevate your culinary skills with tools designed to enhance every preparation.