The Sujihiki (Slicer)

The long, narrow and elegant blade is suitable for cutting muscle (tendon) and fat from meat. It is designed for fine cutting of boneless meat or fish, filleting and skin removal. The long blade allows you to cut meat or fish in one single pull, from heel to tip. The narrow blade and the relatively sharp edge are features that greatly reduce the effort required to cut ingredients. The combination of the cutting technique, the sharp blade angle and the sharp edge results in very little cellular damage to the cutting surface. This is particularly important for dishes using raw fish, as it helps to preserve the original flavour and texture of the fish.