Uses of a Sujihiki Knife

Meat Slicing (Carving)

• Perfect for slicing roast beef, turkey, pork loin, and similar dishes.

• The Sujihiki’s long, narrow blade reduces friction, allowing for smooth, clean slices in a single motion.

• In the U.S., beautifully sliced meats are often a focal point—think Thanksgiving turkey—and the Sujihiki excels in this role.

Trimming and Portioning Meat

• Ideal for trimming fat and silver skin, or portioning steaks and chunks from larger cuts of beef or pork.

• Some people in the U.S. find it easier to handle than traditional butchering or boning knives.

BBQ and Smoked Meats

• Popular for slicing smoked brisket, pulled pork, and other barbecue dishes.

• BBQ enthusiasts often praise the Sujihiki as being “sharper and more agile” than Western-style slicing knives.