Slicer / Carving Knife (Sujihiki)
A slicer, or carving knife, is designed to cut thin, even slices of roast meat, ham, salmon and other larger pieces with precision. The long, narrow blade lets you draw the knife through the meat in a single, fluid cut, without pressing or tearing the meat's structure.
The Japanese version, the sujihiki, is one of the most beautiful knives to work with. It is slimmer and lighter than the Western slicer and can be sharpened to an extraordinarily keen edge. It is used not only for meat but also for slicing salmon, tuna and other fish.
The slicer is a natural supplement to the chef's knife in the kitchen. It is not for everyday use, but it is indispensable when you are serving guests and the presentation of the food matters. The blade length is typically between 24 and 30 cm, and the long blades make it possible to cut large pieces in a single stroke.
We stock slicers and carving knives from a number of the best Japanese and Western makers. Feel free to ask us for advice, and we will help you find the right one for your needs.
