Kikuichi Molybdenum Stainless Series Sujihiki

A Sujihiki is a Japanese-style slicer designed primarily for carving cooked meats, trimming silver skin, or slicing raw proteins. Its long, thin blade allows you to make clean, single-stroke cuts without sawing through the fibers of the meat.

AUS10 is a high-carbon stainless steel that offers a great balance between edge retention and ease of maintenance. It is hard enough to hold a sharp edge through extended prep work, yet it remains relatively simple to sharpen when the time comes.

Yes, this series is an excellent entry point. Because it is made from stainless steel rather than high-carbon reactive steel, it is much more forgiving regarding moisture and maintenance, making it a low-stress option for those transitioning to professional-grade tools.

This knife is designed for precision slicing and is not intended for chopping, dicing, or cutting through bone or frozen foods. The thin, stiff blade is optimized for delicate work, and using it for heavy-duty tasks could lead to edge damage.

Always hand wash your knife with mild soap and dry it immediately with a soft cloth to prevent water spots. Store it in a knife block, on a magnetic strip, or in a blade guard to protect the edge from coming into contact with other utensils.