The Sujihiki, also known as the Japanese filleting knife, is designed for clean, precise slicing of meat and fish. With its long, narrow blade, it delivers smooth, even cuts—making it ideal for filleting fish, portioning meat, and creating thin slices.

Similar to the Yanagiba, the Sujihiki is valued for its ability to produce precise cuts, a hallmark of Japanese cuisine where presentation is paramount. Available from Kocakaya Knives, trusted Australian distributors of authentic Japanese knives, the Sujihiki is a must-have for chefs seeking finesse and control in the kitchen.