Slicers & Sujihikis

Sujihiki & Western Slicers – For Clean, Confident Carving
The sujihiki and Western slicer share the same purpose: to produce smooth, even slices with precision and ease. Long, narrow, and finely tapered, these knives are built to glide effortlessly through meat, fish, and roasts without crushing or tearing.

The Japanese sujihiki takes a lighter, thinner approach — a refined blade that rewards careful technique and delivers immaculate presentation. The Western slicer, with its gentle flex and slightly broader profile, brings familiar handling and the same ability to carve cleanly through larger cuts.

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Whether you’re preparing sashimi, portioning a Sunday roast, or carving at the table, a good slicing knife brings calm and control to the final stage of cooking. Each knife in this collection has been selected for balance, sharpness, and feel in use — tools that make serving food as satisfying as preparing it.