Meat Carving & Slicing Knives
Showing 121–144 of 144 resultsSorted by popularity
JKC Tsukiji Semi-Flex
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JKC Sushi Yanagiba 300mm
Yoshi 69 Layer Sujihiki 240mm
Anryu Super Aogami Slicer/Sujihiki
Fully Handmade
Aogami Super (Blue) Steel
3 Layers blade
Blades oxidize
Hardness HRC 64+ /- 1
Red Sandalwood with black plywood bolster
Made in Japan
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This product has multiple variants. The options may be chosen on the product page
JKC AUS10 Carving Set
Pateru Traditional Yanagiba 300mm
Hokiyama Tsuchime Slicer/Sujihiki
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This product has multiple variants. The options may be chosen on the product page
Perceval 9.47 Cuisine Fileting Knife 168mm- Ironwood
Artisan Taper Sujihiki 240mm
Hayate Light SakimaruTako 330mm
Togashi Shiro 1 Yanagiba 270mm
Keijiro Doi Aogami No. 2 Fuguhiki 330mm
Doi Kuro Sakimaru Tako 300mm
Ryusen Kai Kiritsuke Sujihiki 270mm
Minamoto 33 layers VG10 Slicer 240mm
Artisan Sujihiki 240mm
Hanaki 3 Layer Sujihiki 240mm
Hayate Yanagiba
- Handle: Octagon Ebony Water Buffalo Horn Collar
- Blade Material: Aogami #2 steel (Aonikou)
- Hardness: 64±1 HRC
- Layer: 3-Layer
- Blade: Single bevelled & Half Tang
- Blacksmith: Itsuo Doi
- Blade Finish: Mirror finish, Damascus pattern
- Location: JAPAN
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This product has multiple variants. The options may be chosen on the product page
DOI AOGAMI 2 SAKIMARU TAKO 300MM
Pateru Kuro Sujihiki 270mm
Nenox Ironwood Yo-Deba 165mm
OUL Ginsan Kiritsuke 150mm
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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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This product has multiple variants. The options may be chosen on the product page
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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This product has multiple variants. The options may be chosen on the product page
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
