Sujihiki筋引Slicer230-300mm

Makes clean, smooth, restaurant-quality protein slices. Long, narrow blade reduces friction.

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Single-purpose slicer; pulls cleanly through meat and fish.
Long, thin, narrow — 240–300mm for one uninterrupted draw.

Overview

The sujihiki is a single-purpose slicing knife built for proteins. Long, thin, and narrow — 240–300mm of edge that pulls cleanly through meat and fish without tearing or dragging. Not a versatile tool. A specialist blade that does its one job better than anything else.

Protein-specialist

Built for meat and fish — specifically for slicing cooked roasts, breaking down raw fish, and portioning proteins cleanly. The thin profile and long draw minimize cell damage and keep the surface intact. Not a vegetable knife. Don't ask it to be.

Single-pull slicing

Designed for a single uninterrupted draw — one motion from start to finish. Sawing is a workaround; the correct technique is a clean pull cut through a properly sharpened blade. The length is calculated for this motion.

Long blade

At 240–300mm+, the sujihiki provides the reach to pull through large proteins in a single motion. The longer the blade, the fewer strokes needed. Fewer strokes means cleaner cuts, less surface disruption, better presentation.

Minimal drag

The narrow profile reduces surface area contact between blade and food. Less drag, cleaner separation, slices that release without sticking. An important functional detail for high-volume protein work.