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Knives
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Miyabi Black 9.5-inch Sujihiki Slicing Knife
Long, Clean Slices in a Single Stroke The Miyabi Black 9.5-inch Sujihiki is a long, narrow slicer for cooks who portion and carve. Its length allows a full slice in one continuous draw, and the narrow blade presents less surface to the food, leaving clean faces on roasts, fish and terrines. It is the slicing knife for the Miyabi Black kitchen, used wherever a sawing motion would tear the cut.
Construction and Performance Ultra-hard core steel. A fine-grained powder steel holds a keen edge across many portions, keeping slices smooth from the first cut to the last. Ice-hardened blade. Sub-zero hardening stabilizes the steel for added hardness and corrosion resistance, an advantage when slicing acidic or brined foods. Flower Damascus cladding. Stainless layers protect the hard core along the full length of the blade. Honbazuke edge. The three-stage hand-honed edge severs fibers cleanly rather than compressing them, preserving the texture of raw fish and rare meat. D-shaped handle. The traditional Japanese profile keeps the blade aligned through long draws. Each handle’s grain and color are unique.
Best Uses Carving roasts, brisket, ham and turkey breast Slicing sashimi and crudo Portioning salmon and tuna loins Slicing terrines and pâtés Trimming silver skin from boneless cuts For chopping and general prep, the Miyabi Black 9.5-inch Chef’s Knife offers the same length with a taller blade. For crusty bread, use the serrated Miyabi Black 9.5-inch Bread Knife. Learn More$444.95 -
Miyabi Evolution Sujihiki
Miyabi Evolution Sujihiki is used for slicing meats, poultry and fish. What makes this knife so unique is the great balance between the handle and blade which will make the knife truly feel like and extension of your hand. The other amazing feature of this product is the smoothed spine and bolster that does not dig into your hand with heavy usage. Handcrafted in Seki, Japan, MIYABI Evolution merges German engineering expertise with Japanese craftsmanship for the utmost control and accuracy in every cut. This 9.5-inch slicing knife makes it easy to serve and slice meat and seafood effortlessly. Confidently carve roast turkey, slice ham smoothly, and cut prime rib into succulent slices. Crafted from superior quality fine carbide steel that is often used in razor blades, the knives offer the signature sharpness for which Japanese knives are known. A sophisticated six-step ice hardening technique unlocks the steel’s full potential guaranteeing these FRIODUR blades boast remarkable initial sharpness, cutting edge retention, corrosion resistance, and chip-resistant toughness. Beautifully polished to a mirror finish, the blades have a katana edge reminiscent of the samurai swords forged in the same town centuries ago. Curved for comfort and thicker at the end to prevent slipping, the triple-rivet handles encourage fatigue-free cutting. A rounded spine, heel, and bolster, plus nine hand-finishing steps ensure these handles have unsurpassed ergonomics. Learn More$164.95 -
Miyabi Artisan Slicing Knife
Miyabi Artisan 9 1/2 in. Slicer feautres a long thin blade with a perfectly tapered edge capable of cutting the thinest slices of fish and meat nimble enough to cleanly cut sashimi and rolls for sushi. A carving knife makes it easy to serve and slice meat effortlessly. Confidently carve roast turkey, slice ham smoothly, and cut prime rib into succulent slices. A smoothed bolster and spine makes this knife very comfortable and Miyabi uses state of the art manufacturing techniques to ensure their knives are optimally balanced and edges are razor sharp right out of the box. MIYABI celebrates Japanese craftsmanship with Artisan. Using traditional methods and innovative techniques, these knives merge the past and present into an exceptional knife collection. The potent core of SG2 micro-carbide powder steel is layered in a stunning Tsuchime finish. This exquisite, hand-hammered effect helps prevent food from sticking. The CRYODUR blades feature exceptional sharpness and durability thanks to their innovative, ice-hardening treatment. Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago. Crafted with special Cocobolo Rosewood Pakkawood, the handles mirror the beauty of the blade. Sophisticated details include brass and red spacers, a mosaic pin and a stainless-steel end cap. The attractive D-shaped handle is designed to nestle comfortably in your hand for tireless cutting. Learn More$244.95 -
iiZA Echizen 1310 Series 9.4 in. (240mm) Sujihiki
iiZa by Echizen 1310 SL-240 Sujihiki Slicer: The Art of the Perfect Cut Master the art of slicing with the iiZa by Echizen 1310 SL-240 Sujihiki. This elegant and powerful slicer is engineered for those who appreciate the grace and precision of a single, fluid cut. Whether carving a roast, portioning boneless fish, or thinly slicing terrines, the long, narrow blade glides through food with minimal friction, preserving the integrity and texture of each ingredient. At its core is the revolutionary "CORELESS" Damascus blade, a hallmark of the 1310 series. Instead of a central cutting core, this blade is forged from 69 alternating layers of high-performance VG10 and VG2 stainless steels. This innovative structure, a collaboration of master artisans from the famed Echizen region of Japan, creates a blade that is not only visually stunning with its unique, wave-like pattern but also incredibly strong and rigid. The blend of steels ensures a blade that is hard to bend or break, while offering exceptional sharpness and rust resistance. The seamless design transitions flawlessly from the blade to the sophisticated, sandblasted stainless steel handle. Designed by the renowned Chiaki Murata, the handle is not only hygienic but also ergonomically crafted for superior comfort and balance. A distinctive "spoon cut" at the joint provides an ideal grip, ensuring that the knife feels like a natural extension of your hand during long slicing tasks.[1] Learn More -
Suncraft Senzo Black 210mm Sujihiki
The Master of the Clean Cut: The Suncraft Senzo Black 210mm Sujihiki For perfect, single-stroke slices of roasts, poultry, and boneless fish, the Suncraft Senzo Black 210mm Sujihiki is the ultimate tool. The Sujihiki, or "slicer," is designed with a long, narrow blade that glides through proteins with minimal friction, creating beautiful, clean cuts without tearing or pulling. This is the knife that will elevate your presentation to a professional level. The soul of this slicer is its high-performance VG-10 steel core, renowned for its ability to take and hold a razor-sharp, long-lasting edge. The core is clad in 33 layers of stainless steel and finished with a stunning black Damascus that is not only visually striking but also helps food release from the blade. The octagonal PakkaWood handle provides a comfortable, secure grip for the long, graceful cuts this blade is made for. Core Benefits: High-Performance VG-10 Steel Core: The hard VG-10 cutting core (60±1 HRC) provides a scalpel-like edge with exceptional retention, ensuring long-lasting sharpness and performance. Striking Black Damascus Finish: The blade features a unique, blackened 33-layer Damascus finish that aids in food release while providing a breathtaking, modern aesthetic. The Sujihiki Slicer Blade: At 210mm (8.3 inches), the long, slim profile minimizes friction, allowing you to make clean, effortless slices through brisket, roasts, turkey, and raw fish for sashimi. Ergonomic PakkaWood Handle: The classic octagonal handle is crafted from black PakkaWood, a durable, water-resistant wood composite that offers a comfortable and secure grip for both right and left-handed users. Authentic Japanese Craftsmanship: Meticulously handcrafted in Seki, Japan, a city with an 800-year legacy of blade-making, this knife is a perfect blend of modern style and traditional quality. Learn More$230.00 -
Glestain W Series 8.3 in. (210mm) Flexible Fillet Knife
Precision Filleting for High-Volume Professional Kitchens The Glestain W Series 8.3 in. (210mm) Flexible Fillet Knife (021WK) is a specialized instrument engineered for the chef who demands surgical agility without compromising on blade durability. While many Japanese fillet knives are restricted to specific niche tasks, the 021WK is designed as a versatile workhorse for the protein station. Constructed from Acuto 440 high-carbon stainless steel and hardened to 58/59 HRC, this blade offers a unique metallurgical sweet spot: it maintains a razor-sharp edge through hundreds of pounds of product but remains far more resilient and easier to maintain than brittle high-carbon steels or softer Western alternatives. The wider blade profile, compared to ultra-slender sole knives, provides the necessary backbone to glide through the silver skin of subprimals or the dense scales of larger round fish like salmon and snapper. The hallmark of the Glestain is its asymmetrical compound grind. This engineering choice reduces surface tension, allowing the blade to move with minimal resistance. When combined with the high-quality pakkawood handle—which provides a secure, water-resistant grip during a 12-hour shift—the 021WK becomes an extension of the hand, reducing fatigue during repetitive prep work. Whether you are navigating the intricate skeletal structure of a flatfish or performing precision trimming on beef tenderloins, this knife delivers the tactile feedback and consistent performance required by elite culinary professionals. As a part of the W series, this blade has a clean face - it doesn't feature the dimples that are used on many Glestain models. This keeps the blade as thin as possible without compromising strength or durability. You can also sharpen this knife until it becomes a toothpick (as we often do with our most beloved fillet knives). Learn More$145.00 -
Glestain 9.4 in. (240mm) Sujihiki
The Glestain 9.4 in. (240mm) Sujihiki is the tool of choice for effortless slicing. Great for roasts, hams and other large slabs of meat. This knife shape is also very commonly used for the preparation of fish from processing the whole animal to preparing sashimi and sushi. This is a versatile knife that is certain to add value and functionality to any knife collection. Learn More -
Glestain 9.4 in. (240mm) Left Handed Slicer
The Glestain 9.4 in. (240mm) Left Handed Slicer is made to slice, trim and fillet fish, meat, poultry and much more. The blade profile of this knife is especially helpful in reducing friction when cutting to create extremely clean slices. This is a great choice for anyone looking to improve the speed and the quality of their work. Learn More$232.00 -
Glestain Ice Handle 240mm Sujihiki
The Glestain Ice 240mm (9.5in) Sujihiki has an identical steel type as the standard Glestain K series but these Ice Glestain's are highlighted by their handles which are not only sleek but are also highly sanitary, which is ideal for working with sushi. The handles also feature a textured finish for a non-slip grip. Learn More$200.00 -
Glestain W Series 9.4 in. (240mm) Sujihiki
The Glestain W Series 9.4 in. (240mm) Sujihiki is the same steel as the K series, but without the dimples. Excellent for sashimi, or for use as a traditional slicer. Learn More$212.00
