Meat Carving & Slicing Knives
Showing 1–24 of 144 resultsSorted by popularity
Masamune Nashiji Knife Set
JKC AUS10 Slicer/Sujihiki 240mm
Masamune Nashiji Knife Set of 5
Tojiro DP VG10 Slicer/Sujihiki
VG10 stainless steel
3 Layers blade
Hardness HRC 60+ /- 1
Reinforced laminated material handle
Made in Japan
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Yasuo 69 Layers Slicer/Sujihiki 240mm
Yasuo Black Yanagiba 210mm
Tsuchime Traditional Sushi Knife Set
This 3 piece set is forged from a high quality (M/V) stainless steel that is very sharp and easy to resaharpen on the KC 100 Water Wheel sharpener. The knives are made by a commercial knife maker in Japan that only supplies large retailers and Department stores in Japan. |Is made by a very modern factory that uses robots and automated processes to achieve exacting standards expected by Japanese consumers and will compare to any Western made knife at even twice the price.
The Tsuchime finish reduces the adhesion of sticky foods by breaking the vacuum between a smooth surface of the blade and the food being cut.
Fantastic value.
JKC Sushi Yanagiba 270mm
Nippon Yanagiba (Right)
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Tojiro Shiro Yanagiba Right
- Blade Material: Shirogami No.1 (White steel) + Soft Iron
- Blade: Single bevelled & Half Tang
- Blade Finish: Matt finish
- Hardness: 60±1 HRC
- Layer: 2 Layer
- Handle: Magnolia Wood W/ resin Collar
- Made in Japan
- Brand: TOJIRO
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Aogami Traditional Yanagiba
Super Aogami steel
2 Layers single beveled blade
Hardness HRC 64 + /- 1
Traditional walnut handle
Made in Japan
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JKC Aogami Sujihiki 240mm
Handcrafted in Japan, the JKC Aogami Sujihiki 240mm features a premium Aogami No.2 (Blue Steel #2) carbon steel core for exceptional sharpness, edge retention, and effortless slicing. Finished with a traditional Bubinga wood Wa handle and built using 3-layer San Mai construction, it is an outstanding carving and slicing knife for meat, fish, and poultry.
- Fully Handmade in Japan
- Aogami No.2 (Blue Steel #2) Core Steel
- 240mm Sujihiki Slicing Knife
- Traditional 3-Layer San Mai Construction
- 62 HRC ±1 Hardness
- Bubinga Wood Wa Handle
Senzo VG10 69 Layer Sashimi 210mm
JKC High Carbon Slicer/Sujihiki
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Saku Tsuchime Sashimi 210mm
- High-carbon steel blade for sharpness and durability
- Distinctive tsuchime (hammered) finish reduces drag and sticking
- Traditional ho-style handle for a classic look and comfortable grip
- Combines timeless design with reliable cutting performance
- Ideal for everyday use in both home and professional kitchens
- Hardness- 59±
- Made in Japan
Tomohiro Slicer/Sujihiki
Handmade
VG10 Stainless Steel
33 Layers thin blade
Hardness HRC 60 + /- 1
Pakkawood handle
Made in Japan
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Brieto 3 Layers Slicer/Sujihiki
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Takayuki Traditional Yanagiba
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Shoku Slicer/Sujihiki
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Tojiro H Shiro Yanagiba
- Blade Material: Shirogami No.1 (White steel) + Soft Iron
- Blade: Single bevelled & Half Tang
- Blade Finish: Matt finish
- Hardness: 60±1 HRC
- Layer: 2 Layer
- Handle: Magnolia Wood W/ resin Collar
- Made in Japan
- Brand: TOJIRO
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This product has multiple variants. The options may be chosen on the product page


