Meat Carving & Slicing Knives
Showing 73–96 of 144 resultsSorted by popularity
Saji Niji V Gold Sujihiki/Slicer 240mm
Anryu Multi Sujihiki
Premium Collection
Fully Handmade
VG10 Stainless Steel
33 Layers thin blade
Hardness HRC 61 + /- 1
Rosewood Octagonal handle with sliver ring
Made in Japan
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Shiro Traditional Takohiki
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JKC R2 Cowbone Slicer/Sujihiki
Made by Takeshi Saji san
Fully handmade
R2 Powder Steel
101 Layers Blade
Cowbone Handle
Hardness 64 HRC + /- 1
Made in Japan
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Pateru Warikomi Gyuto 210mm
The Pateru Warikomi Gyuto 210mm is a versatile Japanese chef’s knife crafted from AUS-10 steel for durability, sharpness, and everyday performance.
- AUS-10 high-carbon stainless steel core
- Excellent sharpness and edge retention
- Durable 3-layer construction
- Versatile Gyuto design
- Full tang for balance and strength
- Comfortable Pakkawood handle
- Made in Japan
Saji Ginsan Yanagiba
Premium collection
Fully Handmade by Master Blacksmith
Ginsan Steel
Hardness HRC 62+ /- 1
Staghorn handle
Made in Japan
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Tanaka Aogami 1 Sujihiki 240mm
Marushin Kiritsuke Sujihiki 240mm
MAC Pro Sujihiki 260mm
Oukokuryu 99 Layers Sujihiki/Slicer 260mm
Yosegi Coreless Sujihiki 240mm
Blazen Wa Sujihiki 260mm
Tanganryu Ryusen VG10 67 Layers Slicer 240mm
SLD 3 Layer Sujihiki
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Gold Horn Traditional Kiritsuke (2 sizes)
64 Layer folded Aogami Kiritsuki – pointed tip slicing (like yanagiba) by Onishi. Please note the horn bolster is a
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Suisin Special Inox Slicer/Sujihiki (2 sizes)
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TOG Ryōri-chō Set
The ultimate professional knife set for chefs, featuring four essential handcrafted Japanese knives and a ceramic honing rod for exceptional performance in the kitchen.
- Professional chef knife set
- Handmade Japanese knives
- Four essential blade profiles
- Includes ceramic honing rod
- Ergonomic maple wood handles
- Lifetime guarantee
TOG Kiritsuke Gyuto 240mm
A premium Japanese chef’s knife featuring a distinctive K-tip for precision cutting and a long, powerful blade for versatile food preparation. Designed for exceptional control, sharpness and performance.
- Handmade in Seki, Japan
- Distinctive K-tip design
- 17-layer steel blade
- Antimicrobial copper layers
- Ergonomic maple wood handle
- Lifetime guarantee
TOG Sujihiki 260mm
A premium Japanese paring knife designed for intricate preparation, peeling and precision cutting. Lightweight, nimble and exceptionally sharp for detailed kitchen tasks.
- Handmade in Seki, Japan
- Ideal for intricate work
- 17-layer steel blade
- Antimicrobial copper layers
- Ergonomic maple wood handle
- Lifetime guarantee
Sakon 17 Layer Brown Sujihiki 240mm
The Sakon 17 Layer Brown Sujihiki Knife 240mm is a premium Japanese slicing knife designed for precision and control. With a 17-layer Damascus blade and a refined hammered finish, it delivers clean, effortless cuts for meat and fish.
- Tsuchime finish promotes a smooth, effortless glide
- Material- VG10 core for long-lasting sharpness
- Blade- Double Bevelled & Full Tang
- 17-layer Damascus blade construction
- Durable pakkawood handle with rivets
- Ideal for meat and fish carving
- Hardness- 61±1 HRC
- Made in Japan
Perceval 9.47 Cuisine Carving Knife 168mm – Ironwood
Nesmuk Exclusive C90 Slicer 260mm – Juniper
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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
