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Gear guide

Best sujihiki and slicing knives for roasts and fish

Picked from Amazon listings, not hands-on tests. How we pick

Top picks at a glance

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  • Closest match for the job

    Miyabi Mizu SG2 9.5 in slicer at 63 HRC

    The listing states 63 HRC SG2 steel, one of the hardest blades in this guide.

    See price on AmazonSee it on Amazon

  • Most for the money on paper

    Miyabi Koh 9.5 in slicer, FC61 steel at 61 HRC

    The listing states FC61 stainless at 61 HRC with FRIODURx2 ice hardening.

    See price on AmazonSee it on Amazon

  • Most complete listing

    Masamoto VG 240 mm sujihiki, HRC 58-59

    The listing states 58-59 HRC stainless, a hardness that balances edge life and toughness.

    See price on AmazonSee it on Amazon

A sujihiki is a long, narrow, double-bevel slicer. The point is one smooth pull stroke through a brisket, a roast or a block of fish, instead of sawing back and forth and tearing the surface. Length is the first choice: about 240 mm handles most home roasts and fish fillets, while a 12 inch or 270 mm blade makes single strokes through a whole brisket easier. Steel and edge angle come next, since a thin, hard edge is what leaves clean slices. Flex is rarely listed, so none of the picks here states a flex rating. This guide compares eight slicers by what each listing does state: steel, hardness, blade length, edge angle and handle, and marks the gaps as Not stated so you can see what you would be guessing at.

Compare the picks

Facts are taken from each Amazon listing. Prices are checked daily and shown with their date.

The picks in detail

Pick 1 · MIYABI

Miyabi Mizu SG2 9.5 in slicer at 63 HRC

See price on Amazon

An SG2 powder steel slicer ice-hardened to a stated 63 HRC with a 12-degree edge. A good match for raw fish and thin roast slices that need a keen edge.

What the listing offers

  • The listing states 63 HRC SG2 steel, one of the hardest blades in this guide.
  • A 12-degree double bevel Honbazuke edge for clean, thin slices.
  • The listing mentions a Limited Lifetime Warranty and Seki, Japan manufacture.

Limits to know

  • Very hard steel needs care: avoid bones and frozen food to limit chipping.
  • Blade height and weight are not stated in the listing.
See it on AmazonListing title: MIYABI Mizu SG2 9.5" Slicing Knife

Pick 2 · MASAMOTO

Masamoto VG 240 mm sujihiki, HRC 58-59

See price on Amazon

A professional-line 240 mm sujihiki with a Western handle. The listing names brisket, sinew trimming and fish as its jobs, a solid all-round slicer for home cooks.

What the listing offers

  • The listing states 58-59 HRC stainless, a hardness that balances edge life and toughness.
  • Listed uses include trimming sinew and fat, slicing brisket and skinning fish.
  • Full tang build with stainless bolster and a durable POM Duracon handle.

Limits to know

  • No edge angle or flex information is given in the listing.
  • 240 mm may be short for single-stroke slicing of a large whole brisket.
See it on AmazonListing title: MASAMOTO VG Sujihiki Slicing Knife 9.4" (240mm) Made in JAPAN, Profess...

Pick 3 · Misono

Misono UX10 240 mm sujibiki in Swedish stainless

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Misono's UX10 slicer at 240 mm with a narrow, double-edged blade. The listing points it at cutting large blocks of meat, a fit for roast-focused cooks.

What the listing offers

  • The listing states Swedish high purity stainless steel in a double-edged blade.
  • Narrow blade width is called out for slicing large blocks of meat.
  • Described as toughened by master artisans, made in Japan.

Limits to know

  • HRC and edge angle are not stated in the listing.
  • Highest price among the 240 mm stainless slicers here.
See it on AmazonListing title: Misono UX10 24 cm./9 1/2" Sujibiki Made In Japan

Pick 4 · Shun

Shun Classic 9 in hollow ground slicer, 16-degree

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A long, thin slicer with hollow ground indentations for food release and a stated 16-degree edge. Suits roasts and turkey where slices tend to stick.

What the listing offers

  • The listing states VG-MAX steel with a 16-degree edge.
  • Hollow ground indentations are described as aiding food release and cutting friction.
  • Listing says it is supported by free sharpening and honing; check the current terms.

Limits to know

  • HRC is not stated in the listing, so hardness cannot be compared.
  • At 9 inches it is the shortest slicer in this guide, so large roasts may take two strokes.
See it on AmazonListing title: Shun Classic 9" Hollow Ground Slicing Knife

Pick 5 · Yoshihiro

Yoshihiro VG10 46-layer 240 mm sujihiki with saya

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A wa-handled 240 mm sujihiki with a VG10 core, hammered finish and a magnetic oak saya. For cooks who want a traditional Japanese slicer for fish and meat.

What the listing offers

  • The listing states a VG10 stainless core with 46-layer Damascus cladding.
  • Tsuchime hammered texture is described as reducing friction and food sticking.
  • A magnetic oak saya is included to protect the edge.

Limits to know

  • HRC and edge angle are not stated in this listing.
  • The wa handle is lighter than Western handles, which some cooks find less familiar.
See it on AmazonListing title: Yoshihiro VG10 46 Layers Hammered Damascus Sujihiki Japanese Slicer Kn...

Pick 6 · MIYABI

Miyabi Koh 9.5 in slicer, FC61 steel at 61 HRC

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The lowest-priced slicer here, with FC61 stainless at a stated 61 HRC and a 9.5 to 12 degree edge. A sensible entry sujihiki for occasional roasts.

What the listing offers

  • The listing states FC61 stainless at 61 HRC with FRIODURx2 ice hardening.
  • A thin 9.5 to 12 degree edge angle is stated.
  • Lowest price among the slicers in this guide.

Limits to know

  • The slicer listing does not describe the handle.
  • Mirror-polished blade has no hollow grind or texture for food release.
See it on AmazonListing title: Miyabi Koh 9.5" Slicing Knife,Black/Stainless Steel

Pick 7 · Yoshihiro

Yoshihiro Kurouchi Blue #2 sujihiki kiritsuke 240 mm

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A carbon-core slicer with a kiritsuke tip, black-forged kurouchi finish and saya. The listing names roasts, smoked salmon and fish fillets as typical jobs.

What the listing offers

  • The listing states a Blue Steel #2 core at 62-63 HRC for high edge retention.
  • Stainless cladding protects most of the blade face from rust.
  • This version includes the protective saya cover.

Limits to know

  • The carbon edge must be hand washed and dried right away, per the care notes.
  • Edge angle is not stated, and sharpening is listed as water whetstones only.
See it on AmazonListing title: Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Sujihiki Kir...

Pick 8 · Shun

Shun Classic 12 in hollow ground brisket knife

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A 12 inch hollow ground slicer built for brisket and large roasts in one pass. Best for barbecue cooks rather than fish work.

What the listing offers

  • At 12 inches it is the longest blade here, for single-pass brisket slices.
  • The listing states VG-MAX steel with a 16-degree edge.
  • Riveted Pakkawood handle and hollow ground blade, per the title and listing.

Limits to know

  • HRC is not stated in the listing, so hardness cannot be compared.
  • Its length is awkward for smaller fish fillets and hard to store in a standard block.
See it on AmazonListing title: Shun Classic 12" Hollow Ground Brisket Knife

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Edge & Haft chooses every product independently from what its Amazon listing states. We may earn a commission from the links above. As an Amazon Associate I earn from qualifying purchases.