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Sujihiki

A slicer ('sujiihki' in Japanese) is a valuable tool for skinning, trimming and/or portioning proteins (a fillet of salmon or turkey breast). Depending on the length, these blades can be used as utility blades or a larger slicers that are primarily used for portioning proteins. Some even prefer using these blades as all-purpose chef's knives due to their versatile blade geometry! For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.

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Kanehide Bessaku Sujihiki 240mm Rosewood Handle

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Kogetsu Carbon Sujihiki 240mm Pakka Handle

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Konosuke HD2 Sujihiki 270mm Ebony Handle (with Sheath)

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Konosuke HD2 Sujihiki 300mm Ebony Handle

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Konosuke HD2 Sujihiki 300mm Ho Wood Handle

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Morihei Hisamoto Hagane Sujihiki 240mm Pakka Handle

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Morihei Hisamoto Hagane Sujihiki 270mm Pakka Handle

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Nenox Amber Sujihiki 230mm Amber Jigged Bone Handle (with Sheath)

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Nenox Amber Sujihiki 285mm Amber Jigged Bone Handle (with Sheath)

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Nenox Blue Sujihiki 230m Blue Jigged Bone Handle (with Sheath)

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Nenox Blue Sujihiki 285mm Blue Jigged Bone Handle (with Sheath)

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Nenox Green Sujihiki 230m Green Jigged Bone Handle (with Sheath)

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Nenox Green Sujihiki 285mm Green Jigged Bone Handle (with Sheath)

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Nenox Red Sujihiki 230mm Red Jigged Bone Handle (with Sheath)

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Nenox Red Sujihiki 285mm Red Jigged Bone Handle (with Sheath)

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Ohishi Nashiji Blue #2 Kiritsuke Sujihiki 240mm Maple Handle

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