Masahiro Slicer Sujihiki

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

Yes. Because carbon steel is reactive, you must hand-wash and dry the blade immediately after every use to prevent rust or discoloration. It is also recommended to apply a thin layer of food-safe mineral oil if you are storing the knife for an extended period.

No, this knife is not dishwasher safe. High heat and harsh detergents will damage the high-density fiberboard handle and can cause the carbon steel blade to rust or lose its edge prematurely.

This Sujihiki is double-beveled, meaning it is sharpened on both sides. This makes it more versatile and easier to use for those accustomed to Western-style knives, as it does not require specific left- or right-handed technique.

The full tang construction means the steel extends through the entire length of the handle, providing superior balance, stability, and durability. This design ensures the knife feels secure in your hand and can withstand the rigors of professional use.