# Best sujihiki and slicing knives for roasts and fish Source: https://edgeandhaft.com/best/best-sujihiki-slicing-knives Publisher: Edge & Haft. Picks are chosen from what each Amazon listing states, not from hands-on tests. Method: https://edgeandhaft.com/how-we-pick 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. ## Picks ### 1. MIYABI Mizu SG2 9.5" Slicing Knife Steel: SG2 micro-carbide powder stainless; Hardness (HRC): 63; Blade length: 9.5 in; Edge angle: 12 degrees, double bevel; Handle: Micarta, D-shaped with bolster 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. ### 2. MASAMOTO VG Sujihiki Slicing Knife 9.4" (240mm) Made in JAPAN, Professional Japanese Slicer Knife for Brisket, Meat, Sashimi, Super Sharp Japanese Stainless Steel Blade, Full Tang POM Handle, Black Steel: Hyper Molybdenum Vanadium stainless; Hardness (HRC): 58-59; Blade length: 240 mm (9.5 in); Edge angle: Not stated; Handle: POM Duracon, full tang with bolster 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. ### 3. Misono UX10 24 cm./9 1/2" Sujibiki Made In Japan Steel: Swedish high purity stainless; Hardness (HRC): Not stated; Blade length: 240 mm (9.4 in); Edge angle: Double-edged (angle not stated); Handle: Black plywood with brim 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. ### 4. Shun Classic 9" Hollow Ground Slicing Knife Steel: VG-MAX, 68-layer Damascus cladding; Hardness (HRC): Not stated; Blade length: 9 in; Edge angle: 16 degrees; Handle: D-shaped Pakkawood 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. ### 5. Yoshihiro VG10 46 Layers Hammered Damascus Sujihiki Japanese Slicer Knife (9.5" (240mm) Ebony Handle with Alternative Ivoy Bolster) Steel: VG10 core, 46-layer hammered Damascus; Hardness (HRC): Not stated; Blade length: 240 mm (9.5 in); Edge angle: Not stated; Handle: Octagonal ebony wa 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. ### 6. Miyabi Koh 9.5" Slicing Knife,Black/Stainless Steel Steel: FC61 fine carbide stainless; Hardness (HRC): 61; Blade length: 9.5 in; Edge angle: 9.5-12 degrees; Handle: Not stated 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. ### 7. Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Sujihiki Kiritsuke Slicer Knife Ebony Handle (9.5"(240mm) & Saya Cover) Steel: Blue Steel #2 core, stainless clad; Hardness (HRC): 62-63; Blade length: 240 mm (9.5 in); Edge angle: Not stated; Handle: Octagonal ebony wa 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. ### 8. Shun Classic 12" Hollow Ground Brisket Knife Steel: VG-MAX high carbon stainless; Hardness (HRC): Not stated; Blade length: 12 in; Edge angle: 16 degrees; Handle: Riveted Pakkawood 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. As an Amazon Associate I earn from qualifying purchases.